Easy Pickled Vegetables x CCUA

Submitted by: COLUMBIA CENTER FOR URBAN AGRICULTURE

*In partnership with: Missouri Foundation for Health, Boone County, Como Ag Park, and Americorps

Easy Pickled Vegetables

Recipe 1

• 1 c. apple cider vinegar

• 1 c. water

• 1 tbsp. kosher salt

• 1 tbsp. sugar or honey

Recipe 2

• 1/2 c. rice vinegar

• 1/2 c. white vinegar

• 1 c. water

• 1 tbsp. kosher salt

• 1 tbsp. sugar or honey

Recipe 3

• 1/2 c. white vinegar

• 1 c. water

• 1 tbsp. kosher salt

• 1 tbsp. sugar or honey
  

Optional Additions (per jar)

• 1-2 cloves garlic

• 1 tsp. pickling spices

• 3 sprigs thyme

• 6 sprigs dill

• 1 tsp. peppercorns

• Dry herbs like dill, thyme, rosemary, sage, oregano, etc.

• 3 sprigs rosemary

Vegetables

• Any combination of these are great for pickled veggies:

  • Red onion

  • Cucumbers

  • Carrots

  • Cauliflower

  • Chard stems

  • Broccoli stems

  • Cabbage

  • Beets

  • Asparagus

  • Celery

  • Bell peppers

  • Turnips

  • Chopped up veggies on their last legs
    
    

Instructions:

Pack clean jars with vegetables tightly. Make sure vegetables are cut evenly into similar sized pieces. Combine everything from recipe 1, 2, OR 3 together in a saucepan and bring to a boil, then take off the heat and pour over packed vegetables.

Fill until a little gap at the top and put on a lid. Let cool to room temperature.

Put in refrigerator for 24-48 hours before eating.

Keeps for 2-3 weeks in the refrigerator. *Do not consume if liquid turns cloudly or moldy.