Pickled Veggies

Pickled Vegetables

Pickled Veggies

Total Time: 20 minutes

Yield: 20 servings


  • Enough fresh vegetables to fill a mason jar (you can use radishes, jalapenos, beets, carrots, garlic, green beans, or red onions).
  • 2 cups of apple cider vinegar
  • 4 - 6 tbsp of sugar
  • 1 tsp peppercorns
  • ½ tsp mustard seeds
  • A pinch of fresh herbs, such as dill or rosemary


  1. Be sure your jars are clean and sterilized by pouring boiling water over them.
  2. With clean hands, cut all the vegetables into matchsticks. Pack them into the mason jar with desired spices.
  3. Create the pickling mixture by adding 2 cups of vinegar, 2 cups of water, and 4 - 6 tbsp of sugar and 2 tbsp of salt to a pot. Bring to a simmer. Put the fan on so your home doesn't smell like vinegar!
  4. Carefully pour mixture into the jars (using a funnel is ideal if you have one).
  5. Store them in a cabinet for 2 days. They are ready to eat after 8 hours but they are better after 2 days.
  6. After a few days, put the jar in the refrigerator to slow the fermentation process and continue to eat. They last for a month or two.