Why purchase pickles or pickled vegetables when you can make your own in about 20 minutes? These quick pickled vegetables have no added sugar, a delicious garlic dill flavor and a satisfying crunch. They’re vegan, Paleo, Whole30 and gluten free.
- 10 – 12 cloves of garlic, peeled
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt (kosher salt or pink Himalayan salt both work well)
- 1 bunch fresh dill, divided
- 1 teaspoon each celery seed, mustard seed, coriander seed and whole peppercorns
- Seedless cucumbers or other vegetables for pickling. See note below.
- Pour 2 cups of water and 2 cups of vinegar into a saucepan and heat until simmering.
- Add garlic cloves and simmer for 4 – 5 minutes.
- Add salt and bring mixture to a boil until salt is dissolved.
- Cut vegetables for pickling.
- Add one sprig of dill to each jar.
- Place cut vegetables in jar, packing tightly.
- Sprinkle each jar with a combination of celery seed, mustard seed, coriander seed and whole peppercorns.
- Fill each jar with the hot pickling liquid, dividing the garlic cloves among your jars.
- Seal tightly, let cool, and refrigerate for a at least 3 hours before serving.
Don’t limit yourself to cucumbers – you can “pickle” any vegetables that you like. Try carrots, peppers, cauliflower, sweet or hot peppers, green beans, asparagus or broccoli. The brine will take on the flavor of the vegetables that you use, so each batch will taste slightly different.
If you use pink Himalayan salt (like I did) your brine will be slightly pink.
These will keep in your refrigerator for several weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: recipe
- Method: stovetop
- Cuisine: American
Keywords: pickles, pickled vegetables, refrigerator pickles, quick pickles, picnic, potluck