One Pot Pickled Vgetables

Quick and easy pickled vegetables recipe, homemade with simple ingredients in one pot over stovetop in 20 minutes. Loaded with vegetables, fresh herbs, spices, vinegar brine.

Prep Time15

Cook Time5

Total Time20

Course: Side Dish

Cuisine: American, Italian

Keyword: homemade, quick, spicy

Servings: Quarts

Calories: 508kcal

Author: Abeer

Ingredients

6 cups Vegetables Your choice of turnips, radishes, carrots, cucumbers, green chilies, raw green olives, cauliflower, green beans e.t.c.

Herbs and Spices

6-8 cloves Garlic
2 teaspoon Ginger Thinly sliced
1 tablespoon Coriander seeds
2 teaspoon Fennel seeds
1 teaspoon Mustard seeds
1 Bay leaf
1 teaspoon Red chili flakes
1 teaspoon Black peppercorns
3 sprigs Fresh herbs Your choice of dill, parsley, thyme, oregano, rosemary, sage or a combination

Brine

3 cups Water
2 cups Vinegar
2 tablespoon Salt
3-4 tablespoon Granulated sugar Adjust according to your preference

Instructions

Wash and roughly dice vegetables of your choice. Some veggies such as green beans and red chilies don't have to be sliced and chopped.
Fill 2 wide-mouthed quart size mason jars with these veggies and make sure to really pack them in. Leave about 1 inch space at the top of the jar.
Divide all the herbs and spices between the two jars. Keep aside.
In a nonstick saucepan, add water, vinegar, salt, sugar and and bring to a boil.
Gently pour this brine, using a funnel in each jar. Make sure the pickle juice completely covers the vegetables and be sure to leave at least a ½ inch of space between the brine and lid.
Cover tightly with lid and let it sit at room temperature until it cools down completely.
Then, store in the fridge for up to 1 month. These pickled are ready to be enjoyed after 6-8 hours but taste even better after 24 hours.

Notes

Read all my tips above.
Can be stored in the fridge for up to 1 month and can also be canned for longer storage (instructions within the post).

Nutrition