Quick Pickled Vegetables
User Reviews
5
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Prep Time
10 mins
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Chill Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
2 16-ounce jars
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Calories
258 kcal
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Cuisine
American
Quick Pickled Vegetables
Description
This recipe for Quick Pickled Vegetables uses raw carrot and parsnip spears packed tightly into jars. A heated mixture of white vinegar and sugar is poured over the vegetables, dissolving the sugar to create a balanced sweet-tart brine. Citrus pepper seasoning and mustard seeds add aromatic spice notes to the jar, enhancing the vegetable flavors.
After sealing and shaking the jars to distribute spices, the pickles cool at room temperature before refrigeration. The result is crisp, tangy vegetables that hold their shape well due to the pickling liquid and immediate sealing.
The recipe encourages experimentation with other firm vegetables like cauliflower, beets, turnips, and cucumber, as well as with diverse spice blends such as jerk seasoning, chipotle, or fresh herbs like dill or thyme. This flexibility lets you create personalized quick pickles to complement various dishes.
Ingredients
- 1 carrot peeled and sliced into 4-inch by 1/2-inch spears, or 2 extra large, raw
- 1 parsnip peeled and sliced into 4-inch by 1/2-inch spears (I did not ‘core’ the parsnip, I used the whole thing, or 2 large, raw
- 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 mustard seed divided, dry yellow
- salt optional and to taste
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
- Firm vegetables such as cauliflower, beets, turnips, rutabagas, or cucumber can be used instead of or alongside carrots and parsnips.
- Try alternative seasonings like jerk, chipotle, mesquite, Indian spices, garlic, onions, or fresh herbs like dill or thyme to customize flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 216-ounce jars
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 258kcal | 13% |
| Carbohydrates | 62g | 21% |
| Protein | 1g | 2% |
| Sodium | 3364mg | 140% |
| Fiber | 3g | 12% |
| Sugar | 54g | 108% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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