Quick Pickled Vegetables
Make easy and flavorful Quick Pickled Vegetables—perfect for parties, gatherings, and make-ahead meals. Vibrant, crunchy, and full of zesty flavor, these pickled veggies are a crowd favorite!
Servings: 3 liter jar
Ingredients
- ½ of a cabbage head chopped into 1 inch pieces
- ½ cauliflower head cut into florets
- 2 broccoli stalks cut into florets
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 1-2 bell peppers cut into 1 inch pieces
- 1 small onion or 1 large shallot sliced
- 3-5 garlic cloves peeled
Brine:
- 5 cups water
- 4 ½ Tablespoons kosher salt
- 1 Tablespoon sugar
- ¾ cup distilled white vinegar
- ¾ - 1 cup sunflower oil
Instructions
- Prep all the ingredients.
- Mix to combine in a large bowl or pot.
- Make the brine by brining the water to a boil, and adding the salt and sugar, mixing to combine until they dissolve and then off the heat adding the vinegar and the oil.
- Pour the brine over the vegetables and let it stand for about 15-20 minutes. The vegetables will wilt slightly. Place the salad into glass canning jars or even into a large bowl or bowls. Make sure that the vegetables are covered completely with the brine.
- Store in the refrigerator. Marinate for 24-48 hours before serving.
