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When summer produce is at its peak, the time is right for pickling! Our kids love these quick pickles, also known as refrigerator pickles, because of the salty sweet crunch they add to just about everything. We love them because they are so easy to make and ready to go in as little as 2 hours – no fussy, hot boiling of jars for the traditional canning method. Use whatever veggies you like best or whatever has taken over your garden, (cucumbers, carrots and green beans are fantastic) or see how many colors you can fit into your jar!
Quick Pickled Veggies
Makes 1 quart
Prep Time: 10 -20 minutes, depending on how much chopping you need to do!
Cook time: 5-10 minutes
Fridge time: 1 hr – 24 hours
Total time: 1 hr and 30 minutes to delish pickled veggies
4-5 cups of thinly sliced veggies of your choice. We used red cabbage, green beans, yellow, orange, and red peppers, and carrots. Cucumber coins will work beautifully as well.
- 1 cup distilled white vinegar
- 2 Tbsp salt
- 4 Tbsp sugar
- 1 cup cold water
- A handful of fresh dill
- 1 quart jar with tight fitting lid
- Load your sliced veggies into your jar. Pack tightly!
- Stir the vinegar, sugar, and salt together in a medium, non-reactive saucepan.
- Bring to a boil over medium heat, stirring gently to dissolve the sugar and salt.
- Remove from heat, and carefully pour in 1 cup of cold water and stir gently.
- Add a few sprigs of fresh dill to the top of the jar of veggies.
- Pour the pickling liquid over the veggies, and use a wooden spoon to push the veggies down so they’re all submerged in the liquid.
- Pop the jar in the fridge! They’ll be pretty pickled in about an hour. At about 24 hours they’ll reach their max pickle flavor, and they’ll last for up to a month in the fridge after that
At about 24 hours your veggies will reach their max pickle flavor! As long as they stay submerged in the brine, they’ll last for up to a month in the fridge without much change to their color or flavor. Enjoy them with hot dogs or anything else you’re grilling, on a sandwich, with cheese and crackers, on tacos, with roasted potatoes… once you try them you’ll want to add them to just about everything!