Quick Pickling Recipe
How to make a quick pickle recipe that works with all your favorite vegetables like red onions, sweet peppers, jalapeño, and hot peppers.
Servings: 4 8oz jars
Cost: $10.00
Equipment
- 4 8-ounce mason jars (or 2 pint jars)
- 1 large funnel
- 1 whisk
Ingredients
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons cane sugar
- 1 teaspoon red chili pepper flakes
- 1 teaspoon dried herbs or spices (optional)
Pickling Vegetables
- ½ large English Cucumber, thinly sliced
- 2 large jalapeños, thinly sliced and stems removed
- 4 baby sweet red peppers, sliced and stems removed
- ¼ large red onion, thinly sliced
Instructions
- Prepare Jars: Place the prepared vegetables separately into four clean 8-ounce mason jars.
- Make Pickling Brine: In a large saucepan, combine all the ingredients for brine over medium heat and bring to a simmer until the sugar and salt are dissolved.
- Pour Brine: Once the sugar and salt are dissolved, turn off the heat and then distribute the pickling liquid into the jars of vegetables using a funnel, making sure there is 1/2 inch space from the rim of the jar to the top of the vegetables. Seal the jars. Note: there is no need to filter as you want the red chili pepper flakes to sit in the brining liquid.
- Store: Let the jars come to room temperature, and then place in the refrigerator, ideally for 24 hours for the brine to infuse into the vegetables, before serving.
Notes
*These are not meant for pantry storage. This method is intended for storing in the refrigerator and consuming in 2 months or less.
*These portions are good for 4 (8z) mason jars, or 2 pint jars.
Nutrition
Calories: 63kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3502mg | Potassium: 206mg | Fiber: 1g | Sugar: 8g | Vitamin A: 211IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 1mg
