And if you don’t like pickles, idk what to tell you babe. In this video I made pickled cucumbers, pickled sweet onion, pickled jalapeno, and pickled carrots!
FULL RECIPE AT THE BOTTOM:
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Quick Pickled Vegetables
Ingredients: (i shop at @H-E-B)
- Veggies of choice:
- 1 English cucumber, cut parallel
- 1 carrot, julienned
- 1 whole jalapeño, sliced
- 1/2 yellow onion, julienned
- 1/2 cup white vinegar
- 1/4 cup @Kikkoman USA rice vinegar
- 3/4 cup water
- 2 tbsp sugar
- Hefty pinches of salt
- Fresh dill
- Black peppercorns
- Fresh thyme
- Fresh rosemary
- 2 1/2 tbsp minced garlic or dehydrated garlic
- Fresh lime (optional)
Instructions:
1. Divide the veggies among clean containers. Place English cucumbers in one container, carrots in another, and jalapeños with onions in another.
2. For the cucumber pickles: Add a large sprig of fresh dill, one spring of rosemary, about half a tablespoon of black peppercorns, and a tablespoon of garlic.
3. For the pickled carrots: Add a large sprig of fresh dill, a tablespoon of garlic, 1/2 tablespoon of black peppercorns, and squeeze in half a fresh lime (optional).
4. For the pickled jalapeños and onions: Add a sprig of dill, 4 to 5 sprigs of fresh thyme, half a tablespoon of black peppercorns, and half a tablespoon of garlic.
5. In a saucepot, combine white vinegar, rice vinegar, water, and sugar. Bring to a light simmer, but do not boil.
6. Once the mixture is simmering, pour it into a container with a spout for easy pouring into the produce containers.
7. Pour the vinegar mixture over the veggies in the containers, ensuring they are fully submerged. Add in a hefty pinch of salt to each, then partially cover the containers with lids, leaving them slightly cracked.
8. Let the pickles sit at room temperature for 30 minutes before using. For a more fermented flavor, refrigerate for a few days before consuming.
#pickles #easyrecipe #quickrecipes
