This quick pickle recipe will teach you how to pickle any vegetable.

You can pair quick pickled vegetables with almost anything. From a garnish for your favorite adult beverage to a side dish at a cookout. They are also a welcome addition to a charcuterie platter!

Prep Time: 15 mins  Cook TIME: 5 Mins

– Vegetables of your choice – 2 cup White vinegar – 2 cups Water – 4 cloves Garlic – 2 tablespoon Sugar – 4 teaspoons Kosher salt – 1 tablespoon Mustard seed – 1 tablespoon Coriander seeds – 1 tablespoon Black peppercorns – 1/4 teaspoon Red pepper flakes


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Step 1

Cut vegetables. Divide the sliced vegetables evenly between 2 wide mouth pint mason jars.

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Step 2

Bring to a boil. Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.

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Step 3

Remove from boiling water. Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring over the vegetables into each jar. Make sure you get an even distribution of spices in each jar.

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Step 4

Cool and let sit. Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.

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