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Homemade Pickles

I didn’t realize how easy it was to quickly pickle vegetables until I tried some that my friend made! These are super simple to prepare, and you can customize the spices to fit your tastes.

I can’t wait to try to pickle other vegetables! The possibilities are endless – mini cucumbers, carrots, peppers, beets, cauliflower, and more. What’s your favorite veggie to pickle?

Quick Pickles

Quick Pickles

Yield: ~ 1 quart jar
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes

Making your own pickled vegetables is easier than you think!
You can customize the spice mixture to fit your personal tastes.

Ingredients

  • chopped vegetables of choice
  • 1/2 tsp. coriander seed
  • 1/2 tsp. dill seed
  • 1/2 tsp. mustard seed
  • 1/2 tsp. peppercorns
  • 1/2 - 1 tsp. red chili flakes
  • 3/4 cup rice or white wine vinegar
  • 3/4 cup water
  • 3 Tbsp. honey
  • 2 tsp. salt

Instructions

    1) Fill a quart-sized mason jar with cut vegetables of choice (I used a cucumber).

    2) Add seasonings to suit your taste. I used coriander, dill, mustard, peppercorns, and crushed red pepper flakes.

    3) In a small saucepan, bring the vinegar, water, honey, and salt to a boil.

    4) Pour boiling liquid in a jar to cover the vegetables. Let sit till cooled to room temperature.

    5) Put lid on tightly and refrigerate.

    Enjoy!
    K

Notes

These will last up to two months in the fridge.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 782mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 1g

Nutritional information is estimated and may vary per preparation.

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