Crisp and tangy!
Such a fun and unique way to eat vegetables!
• carrots • cauliflower • radish • jalapeños • onion • garlic • vinegar • salt • sugar
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Watch the video tutorial for full step-by-step instructions!
Crisp and tangy, quick pickled vegetables are so easy to make. Enjoy them as an irresistible (but healthy!) snack, side, or relish.
Divide the vegetables, spices, and vinegar (3/4 cup in each jar) evenly between 2 one quart jars.
Fill with boiling water. Place the lids on the jars and give a little shake.
Let cool at room temperature for one hour; then refrigerate up to one month.
Pickles are ready to consume after about 6 hours but are best after a day or two.
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