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Pickled Vegetables with Apple Cider Vinegar

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  • Prep 15 min
  • Total 60 min
  • Ingredients 12
  • Servings 4
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I always keep a jar of pickled vegetables on hand in my fridge or pantry. I'm a big fan of them because they can be served at get-togethers with friends, as an appetizer with crackers or pita bread, or as an accompaniment to a good steak for lunch or dinner. The preparation is simple and easy, and can be made using a large variety of vegetables. The most important part is the selection of the vegetables; they should be firm, in good shape, and without any black spots. This will ensure that your preserves stay fresh longer in your fridge or pantry (as long as they remain unopened). The last crucial step is that your jars or glass containers must be sterilized before use to prevent cross-contamination or spoiling before eating.
by Jeannette Quiñones Cantore
Updated Sep 10, 2015
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Ingredients

  • 1 yellow summer squash
  • 1 English cucumber
  • 4 tablespoons salt, separated
  • 1 medium-size carrot
  • 10 red radishes
  • 4 stems of thyme
  • 2 garlic cloves, finely diced
  • 1 teaspoon coriander (cilantro) seeds
  • 4 cups water
  • 1 1/2 cups apple cider vinegar
  • 1/2 cup sugar
  • 2 tablespoons lemon juice

Directions

  • 1
    Wash the vegetables, then cut the squash and cucumber into thin slices.
  • 2
    Place your sliced veggies into a strainer and sprinkle with two tablespoons of salt. Mix and let drain for 30 minutes; this will help the vegetables lose water. When the 30 minutes has passed, wash the vegetables inside the strainer with plenty of water.
  • 3
    Meanwhile, peel and cut the carrot and radishes, then mix with the squash and cucumber.
  • 4
    In each jar, add one or two stems of thyme, some garlic and coriander seeds. Then fill the jars with the vegetables, leaving a 1/2-inch space from the top.
  • 5
    To prepare the vinaigrette, boil four cups of water with the vinegar and two tablespoons of salt and sugar. Cook until the sugar and salt have dissolved.
  • 6
    Pour the hot vinaigrette over the vegetables in the jars, until the liquid covers them. Cover the jars well and let chill for 24 hours before serving. Once opened, the jars can be kept in the refrigerator for up to 3 weeks, as long as the vegetables remain submerged in the conserving liquid.

Expert Tips

  • tip 1
    You can substitute the vegetables in this recipe for broccoli, eggplant, leeks, beets, pearl onions or red potatoes.
  • tip 2
    White vinegar can also be used in place of apple cider vinegar; just make sure it is of good quality.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I always keep a jar of pickled vegetables on hand in my fridge or pantry. I'm a big fan of them because they can be served at get-togethers with friends, as an appetizer with crackers or pita bread, or as an accompaniment to a good steak for lunch or dinner. The preparation is simple and easy, and can be made using a large variety of vegetables. The most important part is the selection of the vegetables; they should be firm, in good shape, and without any black spots. This will ensure that your preserves stay fresh longer in your fridge or pantry (as long as they remain unopened). The last crucial step is that your jars or glass containers must be sterilized before use to prevent cross-contamination or spoiling before eating.
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