Quick Pickled Vegetables

10 minutes || My rating: 5/5 || Difficulty: Easy

I don’t know about you, but I love pickled vegetables! They are super versatile and can be used on pretty much anything. The best part? They last a long time, so you can make a bunch at one time and not worry about them going bad!

1. Making the pickling liquid

• Base: 1 cup of vinegar, 1 cup of water, 1 tablespoon of salt, 2 tablespoons of honey (or any sugar substitute) Bring the base ingredients to a boil for about 1-2 minutes and then remove from the heat. 
  
• Your pickling liquid can be manipulated the way you want! In addition to the base, try these to give your picked vegetables a unique flavor: whole grain mustard, dill, or red chili flake. Feel free to change the type of vinegar you use as well. I’d recommend apple cider vinegar, distilled white vinegar, or red wine vinegar. 

2. Chop up vegetables

• You can add whatever type of vegetable you want! I’d suggest the more fibrous vegetables such as: any type of pepper, onions, green beans, beets, celery, carrots, radish, or cucumbers. 
  
• Pro-tip: Slice your vegetables thin to have a quicker pickle. You will need about 1 pound of vegetables for the amount of liquid in the base. 

3. Pickle the vegetables

• Add your vegetables to a container and dump your pickling liquid over the vegetables. Let them sit in the liquid until you use them – at minimum 30 mins up to a few years.