Quick Pickled Veggies

Name: Quick Pickled Veggies
Total time: 30
Yield: 1
Ingredients: 4 cups vegetable scraps, odds and ends from vegetables such as red onions, cabbage, carrots, cucumbers, radishes, beets, jalapeño peppers, cauliflower, and string beans; 1 cup apple cider vinegar; 2 tablespoons kosher salt; 2 teaspoons black peppercorn; 1 teaspoon red pepper flakes, optional; 3 bay leaves; 2 teaspoons yellow mustard seeds; 3 tablespoons sugar; 3 large cloves garlic, smashed; 2 cups ice; 1 jar, 1 quart (1 liter) with a tight-fitting lid

Recipe by Katie Aubin from tasty.co

Meal 30 Mins.

Ingredients

1 servings

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4 cups vegetable scraps, odds and ends from vegetables such as red onions, cabbage, carrots, cucumbers, radishes, beets, jalapeño peppers, cauliflower, and string beans
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1 cup apple cider vinegar
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2 tablespoons kosher salt
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2 teaspoons black peppercorn
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1 teaspoon red pepper flakes, optional
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3 bay leaves

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2 teaspoons yellow mustard seeds
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3 tablespoons sugar
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3 large cloves garlic, smashed
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2 cups ice
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1 jar, 1 quart (1 liter) with a tight-fitting lid

Instructions

Prepare your jar(s). Wash with hot, soapy water and dry completely before proceeding.
Cut the vegetable scraps into bite-size pieces, if necessary. Fill the jar with the vegetable pieces, leaving about ½ inch of space at the top.
In a large pot, combine the vinegar, salt, peppercorns, red pepper flakes (if using), bay leaves, garlic, mustard seeds, and sugar. Bring to a boil over high heat, and stir until the sugar and salt are completely dissolved.
Add the ice to the pot and stir until melted, to cool the pickling liquid.
Pour the cooled pickling liquid over the vegetables to cover completely. Cover the jars with a tight-fitting lid and shake to distribute the spices.
The pickles will keep in the refrigerator for up to 1 month. Serve with sandwiches, tacos, salads, or as desired.
Enjoy!