Quick Pickled Vegetables

Name: Quick Pickled Vegetables
Prep time: 10 min
Total time: 2 h 10 min
Yield: 2 16-ounce jars
Ingredients: 1 or 2 extra large raw carrots; 1 or 2 large raw parsnips; 2 cups granulated sugar; 2 cups white distilled vinegar; 4 tablespoons Salt-Free Citrus Pepper Blend; 2 tablespoons dry yellow mustard grains; salt

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 10 mins
Servings
2 16-ounce jars
Calories
258 kcal
Cuisine
American

Quick Pickled Vegetables

Jade Rice

Report

These pickled vegetables take 10 minutes to prep and are ready to eat after 24 hours. I made pickled carrots and parsnips, but you can use any veggies!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 or 2 extra large raw carrots peeled and sliced into 4-inch by 1/2-inch spears*
1 or 2 large raw parsnips peeled and sliced into 4-inch by 1/2-inch spears (I did not ‘core’ the parsnip, I used the whole thing)
2 cups granulated sugar
2 cups white distilled vinegar
4 tablespoons Salt-Free Citrus Pepper Blend or a favorite all-purpose or grill seasoning blend, divided**
2 tablespoons dry yellow mustard grains divided
salt optional and to taste

Add to Shopping List

Instructions

Place trimmed and sliced carrot spears in one glass jar and parsnips in another glass jar (or mingle them, if preferred); set jars aside. My jars were very well-packed and very stuffed; I couldn’t fit in any more spears.
In a medium saucepan, combine sugar and vinegar and heat over medium heat to dissolve sugar, stirring constantly. Allow mixture to come to a boil and then shut the heat off.
Pour the mixture over the vegetables, divided equally, or until the liquid comes up to nearly to the top of the jar. I find it’s easiest to pour the vinegar-sugar mixture into a heat-safe, large, glass measuring cup rather than trying to pour from a saucepan directly over the vegetables since more seems to spill onto the counter than get into the jars.
Add 2 tablespoons citrus pepper blend and 1 tablespoon mustard to each jar. If adding salt, add it to each jar, to taste.
Seal jars and shake gently to disperse spices.
Allow jars to cool on counter before transferring to the refrigerator. Do not put hot glass jars into a cold refrigerator, they could crack. Vegetables will be ‘ready’ after about 2 hours, but the full effect of the pickling will set in about 48 hours later. Vegetables will keep refrigerated in jars for many weeks; let common sense and your tastebuds be your guide.

Notes

*Try using other vegetables such as cauliflower, beets, turnips, rutabagas, cucumber, or firmer vegetables.
*Try using other vegetables such as cauliflower, beets, turnips, rutabagas, cucumber, or firmer vegetables.
**Think outside the box and add spices and seasoning blends like Jerk seasoning, chipotle seasoning, mesquite grill seasoning, or Indian spices, garlic or onions; add fresh herbs like dill or thyme to the jars.
**Think outside the box and add spices and seasoning blends like Jerk seasoning, chipotle seasoning, mesquite grill seasoning, or Indian spices, garlic or onions; add fresh herbs like dill or thyme to the jars.