Quick Pickled Garden Veggies (Jess)

Try folding up a clean grape leaf on top of each jar for crispiness.

Ingredients

1 1/2 cups carrots sliced
1 1/2 cups jalapenos sliced
1 1/2 cups cauliflower cut in 3/4 inch pieces
1/4 large onion sliced
1 Tablespoon salt plus 1 1/2 teaspoons salt
1 cup water
1 cup white vinegar rice or apple cider work as well
1 Tablespoon sugar plus 1 1/2 teaspoons sugar
(This can be adjusted if you don’t need or have so many vegetables, just half the amts. To fit your needs)
2 cloves garlic minced or thinly sliced
1 bay leaf per jar of pickles
3/4 teaspoon dried thyme or 1 Tablespoon fresh thyme
1/2 teaspoon dried marjoram or 1/2 Tablespoon fresh marjoram
3/4 teaspoon allspice ground, or 8 whole allspice

Instructions

Prep your vegetables by washing and cutting them into bite-sized pieces. Toss them with salt and sugar and let them rest for 30 minutes.
In a 2-quart saucepan, combine 1 cup of water with the vinegar, bay leaf, garlic, marjoram, thyme, and allspice and bring to a boil over high heat.
Add your vegetables to your canning jar and pour the vinegar water brine mixture over the top.
Add a canning lid and ring and allow to cool to room temperature.
Move to the refrigerator once your vegetables are cooled.
Your quick-pickled vegetables can be eaten right away, but they are best after sitting for about 24 hours.
Pickled vegetables can be stored in the refrigerator for 2-4 weeks.

Notes

Pro-Tip: Let your brine cool slightly before moving on. Pouring boiling brine into a cool canning jar may crack your jar, and will cook your vegetables slightly making them less crunchy.
Pickled vegetables can be stored in the refrigerator for 2-4 weeks.

Nutrition