Pickled Vegetables // Easier than you Think ❤️
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Published 2024-04-22
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INGREDIENTS FOR CUCUMBERS________
1 Quart size Mason jar (clean with lid)
2 English cucumbers (slices)
3 or 4 Sprigs of fresh Dill
3 or 4 pieces onion (optional)
1 or 2 pieces of carrot (optional)
1/2 tsp Red pepper flakes (optional
2 med Garlic cloves
1 tsp Onion flakes
Brine to fill
INGREDIENTS FOR PURPLE ONIONS____________
2 or 3 Small purple onions (thin slices)
2 Garlic cloves
1 jalapeño cut into strips (optional)
Brine liquid to fill
INGREDIENTS FOR CAULIFLOWER MIX _______
Cauliflower florets as needed
Celery pieces as needed
Carrot pieces as needed
Cucumber pieces as needed
Jalapeño strips (optional)
2 or 3 sliced Mini peppers
1/2 tsp dried Onion flakes
1/2 tsp Red pepper flakes (optional)
2 Garlic cloves
5 or 6 peppercorns (optional)
Brine to fill
BRINE____________________
3 1/2 C. Distilled white Vinegar
3 1/2 C. filtered water
10 1/2 Tbsp Sugar
2 1/4 Tbsp Kosher Salt
(bring to a light boil then let cool slightly and fill jars)
1 QUART BRINE RECIPE __________
1 1/4 C. White distilled vinegar
1 1/4 C. Filtered water
2 Tbs Kosher Salt
2 1/2 Tbsp Sugar
(taste the Brine and adjust to your taste)
TIPS______
YOU CAN USE VEGETABLES AS NEEDED
KEEP REFRIGERATED 2-4 WEEKS
I LIKE USING PLASTIC LIDS
USE SAFE CANNING JARS, I USED MASON JARS
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#pickledvegetables
#picklerecipe
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All Comments (21)
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Hi everybody, please tap on the word "more" to get to the description box, then you might have to tap on the word again after the description to see the recipe.❤
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My mom used to have my grandmother and the sisters-in-law over on a Saturday in the Summer and they would pickle veggies all day long. They would also 'hot pack' for the winter. So many years ago. I was just a little kid then but oh those memories. I'm 73 now and want to thank you for tickling my memory bank. I'm going to do this soon.
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Rachel, I just watched your tortilla recipe. I'm Aztec Comanche indigenous. My grandmother and my mother taught me everything but my mother was murdered and the doctor say I'm in shock. You're that mother type that I feel the Lord lead me to you. I subscribed immediately. I thank you so very much. I'm usually the quiet one lol. Sending you much love ✌🏾🤎🙏🏾🪶🇲🇽💋
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Rachel 😊 I always wondered how to make this. Didn't even know what to call it in order to Google it 😂. When you get to a million subscribers, I will be drinking a toast to you! I agree with others saying you're an excellent teacher (and demonstrator). I will be making your pickled veggies this week for sure.
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Oh Rachel, these veggies look great. Pretty soon you will have one million subscribers! Thank you for sharing your delicious recipes with us 🤎🤎
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I had no idea it was so easy to make my own pickled veggies. Thank you!!😊
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Hi Rachel!! Thank you for helping seasoned cooks & those who are just trying to boil water without burning the pot (Lol). Fantastic recipes & will be trying this one as well. You're a great teacher!!!
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The Splendid Table on NPR says it’s the show for people who love to eat. Not cook. I find I watch cooking videos way more than I cook. However, with yours, I am always eager to try what you cook. Love your stuff.
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Rachel, I prepared four quarts of these veggies and followed your instructions, and after four days I opened one and ate some of each veggie. They came out perfect and crispy. I did take out the veins and seeds cause my last batch was so hot. I ate them, but it was just to hot. These are delicious, thank you !!!
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Well, cauliflower is much better when it is comfortable! 😂 How sweet and gentle you are. God bless you!😊
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Dear Rachel your videos are so comforting to watch, I feel like I am watching a cooking show on PBS, I love your videos and you, please never change ❤
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Thanks Rachel for the single quart brine recipe. I'll be pickling 1 jar at a time. Much easier to figure out.
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I had no problem pulling up your recipe when I hit the more button. I love pickled vegetables too, my Mother made them when our garden veggies came in. We had them on the table every night. I didn’t know her recipe though so I am so happy you made this video & now I have your recipe. Thank you so much for posting this recipe because I will be making some. Blessings to you & your Ron 😊😊
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Yes ma'am! I ❤ that you always take the time to type the recipe.😊
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I make my son-in-law big jars of pickled beets and pickled eggs for Christmas each year. Now I'm going to get a nice basket and add 3 gorgeous jars of pickled veggies. He's going to LOVE them! Thank you for sharing Rachel.
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Pickled onions are wonderful on scrambled eggs and turkey sandwiches...... thanks for sharing!
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I watch many cooking shows and videos. I can say hands down, you are one of the best! I plan on making enchiladas tomorrow and will be using your recipe for the sauce. My husband is from Texas (Tex-Mex) so he’ll be thrilled that I’m using cumin powder in the mix 😁
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Every one of your recipes have been delicious! I always stayed away from pickling because I thought you had to boil the jars, seal the lids etc. Hmm, I guess that’s canning…… !!! These recipes look and sound great! Next on my to-make list! Thank you Rachel!
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I loved your pickling vegetables .That's what I like it a lot to enjoy crispy, crunchy vegetables. Million thanks to you. 🙏 👍 👌.
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Never had pickled vegetables but I'm sure going to give it a try.
