Quick Pickles

Quick Pickles

Quick pickles are ready in a few hours – rather than a few weeks. They are crisp and flavorful, a wonderful addition to any entree. It’s fun to experiment with different types of vegetables, vinegars and spices.

Quick Pickles
 
Prep and Cool time
Total time
 
Recipe type: Sides, Gluten-Free, Low-Carb, Paleo, Vegan
Yield: 4 servings
Ingredients
  • 2 cups sturdy vegetables - I used 1 cup sliced carrots and 1 cup green beans
  • 1 cup water
  • 1 cup apple cider vinegar
  • 2 tablespoons kosher salt
  • 1 tablespoon whole peppercorns
  • 1 tablespoon whole coriander
  • 1 bay leaf
Instructions
  1. Place the vegetables in a 20-ounce glass jar.
  2. Combine the remaining ingredients in a small saucepan. Bring to a boil over high heat.
  3. Pour the mixture over the vegetables. Cover, and refrigerate for 6 hours or overnight.
  4. These quick pickles keep in the fridge for up to 2 weeks.
Notes
I did not provide nutrition information for this recipe because it will change depending on the vegetables you use.

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