Kelsey Steeves |

How to Make Quick-Pickled Vegetables

How to Make Quick-Pickled Vegetables

There is nothing better than an overflowing Rise Garden full of fresh vegetables. But if you want to make the most out of your harvest, why not pickle some too? Pickled vegetables are a great way to add extra flavor to any meal. Top it with fresh Rise Gardens herbs and you’ll never need to go to another restaurant again!

 

 - Rise Gardens

Here’s how to make quick-pickled vegetables:

  1. Bring 3 cups of vinegar (white, apple cider, or a mix of both), 1 cup of water, 1 tbsp whole peppercorns, and 1 tbsp sugar to a light boil, then turn off the heat and set aside to cool.
  2. Slice any vegetable you’d like into very thin slices – a mandolin will make this much easier for you! Our favorite vegetables to pickle are jalapenos, cucumbers, mascotte bean, radishes, beets, onions, and carrots.
  3. Fill up a mason jar with your desired sliced vegetable and pour the cooled pickling juice over top.
  4. Allow the jars and their contents to cool to room temperature, then cover with a clean lid and transfer to the fridge! Let them pickle for at least an hour before eating.
  5. Store in the fridge for up to one month.

 

 - Rise Gardens

Here are a few of our favorite ways to enjoy pickled vegetables:

  • Pizza: this one is pretty self-explanatory, but pickled jalapenos on pizza? Count us in.
  • Nachos: see above!
  • Omelettes: try pickled onions, jalapeno, and fresh spinach in your next omelette. You’ll never go back!
  • Charcuterie boards: this might be our favorite way to enjoy pickled vegetables. Grab some cured meats, some good cheese, a few crackers, and you’re set.
  • Salads: add any and all types of pickled vegetables to a chopped salad for maximum flavor
  • Cocktails: pop a pickled pepper or bean into your favorite Bloody Mary recipe or try a homemade pickled onion in your next gin martini

Enjoy!

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