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pickled vegetables
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5 from 16 ratings

How to Make Pickled Vegetables

A detailed guide on how to make the perfect pickled vegetables.
Prep Time20 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: American, Vietnamese
Diet: Vegan, Vegetarian
Keyword: how to make pickled vegetables, pickled vegetable recipe, pickled vegetables
Servings: 6 people
Calories: 71kcal
Author: Becca Du

Equipment

Ingredients

Vegetables

Pickling Liquid

  • 4 cups water
  • 4 cups vinegar
  • 2 tbsp sugar optional
  • 2 tsp salt optional
US Customary - Metric

Instructions

  • Combine all the ingredients for the pickling liquid in a pan. Heat to a boil and lower to a simmer. Simmer for 1-2 minutes.
  • Remove the liquid from the heat and cool to room temperature (~30 minutes). Taste and adjust to your tastes.
  • While the liquid is cooling, cut your vegetables and place them in a glass jar.
  • Pour the liquid over the vegetables, ensuring they are completely submerged.
  • Cover the jars and place in the fridge for a few hours up to 3 months.

Notes

  1. Play around with the ratio of water to vinegar and the type of vinegars to change the flavor of your pickled vegetables.
  2. Store your pickled vegetables in the fridge for up to 3 months.

Nutrition

Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 814mg | Potassium: 188mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5095IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg