I made this dish for a friends fourth of July party and it was a huge hit!! I had several people request the recipe, so I thought it would be great to share here as well. I was amazed at how easy this was to do. I have never pickled anything before, and this was a breeze. I can’t wait to try it with other veggies!!
Quick Pickled Vegetables
2 cups distilled white vinegar
1 T kosher salt
1 T sugar
3 cloves of garlic, smashed
1 jalapeno, halved and seeded
1 T caraway seed
1 T fennel
4-5 mini cucumbers or 2 Kirby cucumbers, quartered
4-5 small carrots or 3 medium carrots, quartered
1 bunch radishes, quartered or halved
- bring vinegar, salt, sugar, garlic, jalapeno, caraway seed and fennel to a boil in a medium saucepan; simmer until salt and sugar dissolves (approximately 1 minute). Remove from heat and let sit for 15 minutes.
- pour vinegar mixture over prepared vegetables in a large bowl. Cool completely, stirring occasionally. Let sit for at least 2 hours, or overnight. Remove vegetables from brining liquid.
**liquid can be reused to make a second batch by simply adding additional vegetable to liquid and let them marinate overnight.
**You can try this brining solution with other vegetables as well. Try it with red onions, red cabbage, green beans, asparagus, beets.
Vegetables can be stored in an airtight container in a refrigerator for up to a week.