Pickled Vegetables Recipe

Albert Einstein oncle cleverly described insanity as doing the same thing over and over again and expecting different results. I’ve been mulling over this thought lately. If nobody ever did something new, something out of their comfort zone, then there would be no development in society.

Companies are always encouraging employees to “think outside the box”. We are encouraged to innovate, take risks, brainstorm, find better ways to solve the world’s problems, no matter how big or small.

Thomas Edison. Henry Ford. The Wright brothers. Steve Jobs. Mark Zuckerberg. These are all names that come to mind. What do they all have in common? They went out of their comfort zone, tried something new, put in a lot of hard work, and changed society as we know it.

Make a quick batch of pickled vegetables at home. Ready in an hour. No sugar used. Top on salads, tacos, sandwiches, etc. The options are endless!

Try Something New

Do you ever feel like you get into a rut sometimes? I do. I tend to go about things the same way every day, get into a routine, make the same meals, etc. This month’s Recipe ReDux challenged us to pick a new ingredient we’ve been wanting to try-something new for the New Year. I chose pickles.

But what do I do with them?

Here are some ideas for how to eat your homemade pickled veggies:

  • on top of a salad
  • as a condiment with a sandwich or in a sandwich
  • on top of tacos (especially if you use onions/peppers)
  • on top of bruschetta
  • paired with cheese as an appetizer
  • with eggs and bacon for breakfast
  • and many many more!

This recipe is adapted from Good Food, Good Life: 130 Simple Recipes You’ll Love to Make and Eat.

Pickled Vegetables Recipe
 
Prep time

Total time

 

Make a quick batch of pickled vegetables at home. Ready in an hour. No sugar used. Top on salads, tacos, sandwiches, etc. The options are endless!
Ingredients
  • Vegetables, such as pearl onions, carrots, peppers, or cucumber.
  • Lime juice
  • Distilled white vinegar
  • Kosher salt

Instructions
  1. Prep veggies. If using onions, carrots, or cucumber, slice the way you want and then blanch in boiling water for one minute. Save the water in the pot for later. If using cucumber, no blanching is necessary. If using peppers, you can either slice them or just cut a slit in them so the liquid will be able to get in.
  2. Using a slotted spoon, put blanched vegetables into a mason jar.
  3. To each jar, add ⅓ cup lime juice (about 3 limes), ¼ cup vinegar, and 1 teaspoon kosher salt. If needed, add some of the water to cover the veggies.
  4. Tightly seal, shake, and store in the refrigerator for up to two weeks. It will be ready to eat in about one hour, but tastes better if you wait a day or so.

 

Check out some of these other healthy recipes from the Recipe ReDuxers below!


 

How to pickle vegetables. Make a quick batch of pickled vegetables at home. Ready in an hour. No sugar used. Top on salads, tacos, sandwiches, etc. The options are endless!

Comments

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    1. Post
      Author
      Christine Devlin

      Hi Caroline. I’m glad you asked. Nope, you don’t have to sterilize the jars and you don’t need any canning equipment. These will be good up to two weeks. It’s pretty easy to do and definitely worth it. I hope you give it a try!

Let me know what you think...