Pickled Vegetables



½ cup water
½ cup white vinegar
Salt to taste (½ to 1 tsp)
Sugar to taste (0 to 1 tsp)
½ lb raw vegetables* (about 1½ cups), cut into bite-sized pieces, matchsticks, florets, or rings

Optional flavor add-ins:

1 or 2 sprigs fresh herbs or ½ to 1 tsp dried herbs (dill, thyme, oregano, rosemary)
1 tsp whole spices (mustard seed, fennel seed, coriander seed, celery seed, whole cloves, whole allspice, peppercorns, red pepper flakes)
1 clove garlic, sliced


  1. In a small pot, heat water, vinegar, salt, and sugar (if using) until salt and sugar dissolve. Cool to room temperature.
  2. In a pint-sized jar, add sliced vegetables and add-ins (if using).
  3. Pour liquid into the jar, pushing vegetables down so they’re fully submerged. Leave a half-inch space at the top.
  4. Seal and refrigerate for at least four hours. Flavor deepens over days. Keep up to 2 to 3 weeks in the refrigerator.

*onions (red or yellow), carrots, cabbage (red or green), cucumbers, radishes, green beans, beets, asparagus, zucchini, jalapeño peppers, bell peppers, cauliflower

Serving Size: 8 servings

Per serving: Calories: 26; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrate: 5 g; Total Sugars: 0 g (Added, 0 g); Dietary Fiber: 1 g; Protein: 1 g; Sodium: 146 mg; Potassium: 75 mg; Calcium: 9 mg; Vitamin D: 0 mcg; Iron: 0 mg.

(tsp = teaspoon; lb = pound; g=gram(s); mg=milligrams; mcg = micrograms.)


Please enter your comment!
Please enter your name here