Are you ready to elevate your culinary game with a burst of flavor that will tantalize your taste buds? Discover the art of pickling with our delicious recipe for Pickled Fruits and Vegetables! In just 15 minutes, you can transform fresh, crisp veggies into tangy, crunchy delights that are perfect for snacking, garnishing, or adding a zesty twist to your favorite dishes. With simple ingredients and a few easy steps, you'll be amazed at how quickly you can create six jars of homemade goodness that will impress your family and friends. Don’t miss out on this opportunity to preserve the flavors of the season—let's dive into the world of pickling!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Preserved
Serves: 6 jars
Ingredients
- 2 cups sliced cucumbers
- 1 cup sliced carrots
- 1 cup sliced radishes
- 2 cups vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- Spices (dill, mustard seeds, etc.) to taste
Instructions
- Wash all vegetables thoroughly under cool running water, ensuring no dirt remains on the surface of cucumbers, carrots, and radishes.
- Using a sharp knife or mandoline slicer, cut cucumbers, carrots, and radishes into uniform thin slices approximately 1/8 to 1/4 inch thick for consistent pickling.
- Sterilize glass jars and lids by washing them in hot, soapy water, then rinse thoroughly and dry in a warm oven at 225°F for 10 minutes to eliminate any potential bacteria.
- In a medium saucepan, combine vinegar, water, sugar, and salt. Heat the mixture over medium-high heat, stirring continuously until sugar and salt completely dissolve.
- Add selected spices like dill, mustard seeds, or peppercorns to the pickling liquid for enhanced flavor complexity.
- Pack the sliced vegetables tightly into sterilized jars, leaving about 1/2 inch of headspace at the top.
- Carefully pour the hot pickling liquid over the vegetables, ensuring they are completely submerged and no air pockets remain.
- Wipe jar rims clean with a sterile cloth, then securely attach lids, ensuring a tight seal.
- Allow jars to cool to room temperature, then refrigerate. Pickles will be ready to consume after 24 hours and will continue to develop flavor over 3-5 days.
- Store pickled vegetables in the refrigerator for up to 4-6 weeks, checking periodically for any signs of spoilage.
Tips
- Choose Fresh Produce: For the best results, select fresh, firm vegetables. This ensures a crisp texture in your final pickles.
- Uniform Slices: Use a mandoline slicer for consistent thickness when cutting your vegetables. This helps them pickle evenly and enhances their crunch.
- Experiment with Spices: Feel free to get creative with spices! Try adding garlic, red pepper flakes, or bay leaves to customize the flavor to your liking.
- Sterilization is Key: Properly sterilizing your jars not only prolongs shelf life but also prevents spoilage. Make sure to dry them thoroughly after washing.
- Cooling Process: Allow your jars to cool completely at room temperature before refrigerating. This helps create a proper seal and enhances flavor infusion.
- Patience Pays Off: While you can enjoy your pickles after just 24 hours, letting them sit for 3-5 days will deepen the flavors, making them even more delicious.
- Storage Tips: Keep your pickled vegetables in the fridge and consume them within 4-6 weeks for the best taste and quality. Always check for signs of spoilage before enjoying!
Nutrition Facts
Calories: 15kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
