Spicy Quick Pickled Vegetables
Servings 2 Wide-Mouth pint Jars
Equipment
- 2 Wide-Mouth pint Jars
- Small Saucepan
Ingredients
- Handful of fresh dill divided
- 2 tsp crushed red pepper flakes optional, divided
- 4 cloves of garlic peeled & quartered, divided
- 2 bay leaves divided
- 1 container of baby cucumbers halved lengthwise
- 8-10 small carrots peeled & sliced into sticks (more if needed)
- 3 stalks of celery sliced into sticks (more if needed)
- 1 serrano halved lengthwise
- 1 jalapeno halved lengthwise
- 1 cup white vinegar
- 1 cup water
- 3 tbsp sugar
- 1 tbsp black peppercorns
- 4 tsp kosher salt
Instructions
- Divide the dill, red pepper flakes, garlic, and bay leaves between two freshly washed (and dried) wide-mouth pint jars.
- Divide and stuff the baby cucumbers, carrot sticks, celery sticks, serrano halves, and jalapeno halves into the two pint jars. Side Note: Reserve any excess veggies you may have after stuffing the jars. Once the veggies have soaked in the brine for a while, they shrink up a bit and you'll be able to stuff a few more of the remaining veggies in each jar.
- Combine the vinegar, water, sugar, black peppercorns, and kosher salt in a small saucepan over medium-high heat. Bring to a boil then pour the brine into the prepared jar full of veggies. Tap the jars on the counter a few times to remove air bubbles then set aside to cool. Discard any excess brine.
- Tap the jars on the counter a few times to remove air bubbles then set aside to cool. Discard any excess brine.
- Tightly seal with the lids and set aside to cool to room temperature, for about an hour. Refrigerate for 24 hours. Enjoy.