Homemade Pickled Vegetable Jars
Ingredients
- 2–3 cups fresh vegetables (mix and match):
- Cucumbers, carrots, bell peppers, cauliflower, green beans, radishes, onions
- 1 cup water
- 1 cup white vinegar (or apple cider vinegar)
- 1 tablespoon sugar
- 1 tablespoon salt
- 2–3 cloves garlic, smashed
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Fresh herbs (optional: dill, thyme, rosemary)
Instructions
- Prepare the vegetables
Wash and cut into sticks, slices, or bite-sized pieces. - Pack the jars
Place vegetables tightly into clean glass jars. Add garlic, spices, and herbs. - Make the brine
In a saucepan, combine water, vinegar, sugar, and salt. Heat until dissolved (no need to boil heavily). - Pour and seal
Carefully pour the hot brine over the vegetables, making sure everything is submerged. - Cool and refrigerate
Let jars cool to room temperature, then seal and refrigerate. - Wait (the hardest part )
- Ready in 24 hours for quick pickles
- Best flavor after 2–3 days
Tips for Best Results
- Use fresh, crisp vegetables for maximum crunch
- Adjust sugar/salt to taste
- Add spices like coriander seeds or bay leaves for extra flavor
- Keep veggies fully submerged to avoid spoilage
Storage
- Store in the refrigerator for up to 2–3 weeks
- No canning = no long-term shelf storage (keep chilled)