No Salt Pickled Vegetables
Pickled Vegetables – Usually when you pickle anything you add salt. Extra sodium that really doesn’t need to be there as your tastebuds will soon realize with this pickled vegetable recipe. Are you up for some crisp vegetables that add crunch and color to your meal? This very quick and very easy recipe can be served as an appetizer, quick snack or alongside a main course.
Servings Prep Time
Makes 3quart-sized mason jars 10minutes
Servings Prep Time
Makes 3quart-sized mason jars 10minutes
Ingredients
Recipe Notes

Cut and slice your vegetables as needed. Pack the vegetables of your choice into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon.

In a medium saucepan, combine the water, white vinegar, mustard seed, celery seed and sugar. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables.

Place the pickled vegetables into the fridge for at least 4 hours to marinate.  If you’re not eating them right away, securely fasten the lid and refrigerate for up to a month.

Ideas of Vegetables & Preparing Vegetables for Pickling

  • Thinly slice: cucumbers, bell pepper, celery, radish
  • Cut into spears: carrots, cucumbers
  • Peel: carrots
  • Whole: banana peppers, cauliflower, pearl onions, broccoli, green beans