Quick Pickled Vegetables

Quick Pickled Vegetables recipe & content provided by  Veronica Culver, The Enchanted Cook

Quick Pickled Vegetables are easy to prep using a simple two-ingredient brining solution. You probably already have the ingredients to make it in your pantry, and there’s no sugar or canning required.

These fresh pickled vegetables make for a quick, crisp and palate-cleansing starter or a tasty low- to no-carb condiment that totally amps up the flavor of whatever you put it on. Since the only carbs in your Quick Pickled Vegetables come from the produce you choose, it’s a keto-friendly complement for your upcoming barbecues or any meal where you want a crisp, tangy crunch. Use them to top burgers or uncured hot dogs, fish tacos or Cuban sandwiches. (They’re even a perfect complement to Keto Collagen Bread.)

Related: Easy Refrigerator Pickles

This basic quick-pickling method for vegetables is both easy and versatile. Add pickling spices or herbs to your brine, and try slicing your vegetables in different ways for an eye-catching presentation. Since you don’t need to cook the vegetables and you only need a few minutes to heat up your pickling liquid, it’s easy to spend a little extra time on flavor and presentation.

For my even easier version of Quick Pickled Vegetables, I’ll just douse the veggies in a bit of apple cider vinegar and let them sit for a minute or two—no heating required. You don’t get the full pickling effect, but it’s enough to mimic the flavor and will do in a pinch.

This recipe makes 1 1/2 cups of pickling liquid, enough to pickle approximately 6 pints of vegetables. For this recipe I used small half-pint jars for thin-sliced vegetables, and a tall quart-sized jar for whole vegetables like carrots and asparagus.

Quick Pickled Vegetables

Start to Finish: 10 minutes

Brine Ingredients:

• 1 1/2 cups filtered water
• 1 1/2 cups organic apple cider vinegar
• 1 1/2 tablespoons Himalayan pink salt
• Optional: 1/4 teaspoon MitoSweet (or granulated stevia)

Suggested Vegetables For Quick Pickling:

• 6 small whole organic carrots (1-2 large carrots sliced into long, thick sticks)
• 1/2 bunch of organic asparagus, ends trimmed
• 1/2 cup of organic cucumber, thinly sliced
• 1/2 cup organic red onion, shaved thinly

Instructions:

1. In a small saucepan over medium heat, add all brine ingredients. Stir and heat the liquid until it comes to a gentle simmer and the salt and sweetener have dissolved (about 2 minutes).
2. Pack pickling vegetables into heat-safe jars and carefully pour brine into the jars until full. Allow jars to cool, then cover with lids and store in refrigerator.
3. Use Quick Pickled Vegetables immediately or allow flavors to meld for a few hours, and then serve. These will keep in your refrigerator for up to 2 months.

Serves: 10

Nutritional Information (Per Serving):

• Calories: 10
• Carbs: 2g
• Fiber: 0g
• Sugar: 1g
• Sugar Alcohols: 0g
• Net carbs: 2g
• Sodium: 5mg
• Potassium: 30mg
• Vitamin A: 25%
• Vitamin C: 2%
• Calcium: 1%
• Iron: 1%