Cooked - Spicy Quick-Pickled Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spicy Quick-Pickled Vegetables

4.0

1 cup white vinegar (or a mix of white + rice vinegar for a bit more complexity)

1 cup water

1½ tsp kosher salt

1 tsp sugar

4–5 cloves garlic, smashed

1 tsp black peppercorns

½ tsp red pepper flakes (medium heat — bump to 1 tsp for more kick)

1–2 fresh jalapeño or serrano slices (optional but great)

Carrots, cut into coins or matchsticks

Cauliflower florets

Radishes, sliced thin

Cucumber, sliced into rounds

Red onion, sliced into half-moons

Green beans, trimmed

Pack your jars. Stuff your veggies tightly into clean mason jars along with the garlic and peppercorns.
Make the brine. Combine vinegar, water, salt, sugar, and red pepper flakes in a small saucepan. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat.
Pour. Carefully pour the hot brine over the veggies, making sure everything is submerged. Add a jalapeño slice or two on top.
Cool & refrigerate. Let the jars cool to room temp (about 30–45 min), then seal and refrigerate.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

CuisineGlobal

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 14 weeks ago

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