Real Recipes From Real Home Cooks ®

pickled vegetables

(1 rating)
Recipe by
Linda P
Cincinnati, OH

Easy - No canning.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For pickled vegetables

  • 2 1/2 c
    apple cider vinegar
  • 2 1/2 c
    water
  • 1/4 c
    sugar
  • 2 tsp
    canning salt
  • 1 tsp
    black peppercorns
  • 1
    bay leaf
  • 2 c
    baby carrots
  • 1
    head cauliflower, broken into bite-size florets
  • 2
    red bell peppers, cut into strips
  • 2
    jalapenos, cut lengthwise into quarters and seeded (or leave seeds for spicier pickles)

How To Make pickled vegetables

  • 1
    In a stockpot over medium-high heat, bring vinegar, water, sugar, salt, peppercorns, and bay leaf to a boil, stirring until sugar dissolves. Add vegetables and reduce heat to a simmer. Cook until vegetables are tender, about 10 to 20 minutes. Remove from heat and let cool completely. Transfer to an airtight container with liquid and refrigerate until serving. Better to wait 3 days before serving (keeps about 2 weeks). Drain before serving. Cool in refrigerator.

Categories & Tags for Pickled Vegetables:

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