Pickling vegetables is an art form. It’s a beautiful way to preserve vegetables and have a flavour explosion in your mouth. Pickled veggies are great to add to recipes, eat on their own, or use as toppings for all sorts of dishes. But how to pickle vegetables? That’s the biggest question. Most people think it’s some complicated science that only the experts can conquer, but the truth is, it’s incredibly easy to make your own pickled veggies right at home with some jars, vinegar, and your fav vegetables.
For this DIY on how to pickle vegetables quickly, I decided to team up with my friends at Mountain Rose Herbs to infuse my pickled veggies with their delicious pickling blend.
About Mountain Rose Herbs
Since 1987, Mountain Rose Herbs has been serving customers amazing, quality herbs that you can keep right at home and mix into your fav recipes. Their products are incredibly high quality, come in sustainable packaging, and they utilize fair trade practices in their development. The company was founded by Rosemary Gladstar as a small herbal business that provided supplies to her students at the California School of Herbal Studies. After moving to Vermont, her company was split into a herb shop and mail order company, and from there, Mountain Rose Herbs was born.
How to pickle vegetables with Mountain Rose Herbs
The pickling spice I used from them making pickling super easy and quick to do at home. This blend has over ten cut spices and whole berries, and seeds, which are blended to perfection to complement any refrigerator or canned pickled fruit/veg recipe. You can also make your own with these ingredients, but this blend is not only the perfect ratios, but also makes life so much easier.
Some of the star ingredients in this blend are:
For this recipe, I pickled some of my favourite veggies, asparagus, beets, radishes, red onions, and cabbages, but pick whatever you like! You can pickle just about anything so the world is seriously your oyster. And when you pickle food, you’re preserving it so it lasts longer and you have less food waste!
Check out this salad recipe where I used pickled red onions!
The other key ingredient when learning how to pickle vegetables is a good quality vinegar. Vinegar is seriously a magic ingredient, it’s so versatile, and can be used for everything from household cleaning to delicious pickled goods. Find yourself a good quality vinegar (skip the No Name brands), and add a little quality olive oil and fresh thyme and rosemary to your jars to jam pack even more flavour into your pickled goods.
What I love about crispy pickled veggies is that you can keep them for weeks until they’re all used up. They’re also great to get a dose of veggies, when you don’t have anything fresh in your fridge. Anything pickled is amazing for me because it’s so much easier on my belly. They can be a great addition to salads, as a snack, or look awesome on a charcuterie board.
Make these crunchy pickled veggies with the whole family. They’re easy, and a quick way to get your kids involved to make a yummy and healthy snack. The saltiness, and the jam packed flavour of pickled veggies is seriously addictive and in the fall, I just want to pickle everything up and eat straight from the jar!
What’s your favourite pickled veg? Share below in the comments!
This recipe and guide will teach you how to pickle vegetables. Jar your fav veggies in a quick & easy way at home. Perfect for the whole family!
Brine for every jar/pickling veg:
1:1 ration water and vinegar
1 tsp Mountain Rose Herbs Pickling Spice
1 tsp salt
1 tsp sugar (optional)
fresh beets, cooked, peeled and quartered or cut into bite-sized chunks
carrots, raw and cut into stick
red onion, thinly sliced
radishes, cut into quarters
cabbage, thinly sliced
asparagus, remove rough stem ends
fresh herbs (thyme, rosemary, oregano)
fresh roots (ginger and turmeric)
Sterilize your jars/cans of choice and begin to fill each with your preferred veggie/herb and root option.
To prepare brine or pickling liquid, add all ingredients into a pot and heat till salt has dissolved.
Remove your brine from the heat, let cool slightly and pour into jar with vegetables. Seal jars tightly, cool and then refrigerate.
Enjoy in around 24-48 hours.