Home / Recipes / PICKLES & PRESERVES
Category: PICKLES & PRESERVES

Ultimate Quick Crunchy Homemade Pickled Vegetables (Life in a Jar)

Homemade Pickles, Quick Pickled Vegetables, Life in a Jar Series, Zero Waste Cooking, Israeli Pickles

Language
EN HE RU

Ultimate Quick Crunchy Homemade Pickled Vegetables (Life in a Jar)

Homemade Pickles, Quick Pickled Vegetables, Life in a Jar Series, Zero Waste Cooking, Israeli Pickles

PREP time 15 min
cook 5 min
Total Pickling Time  24-48 hours (Resting/Pickling time)
Servings / Yield 1 Large Glass Jar (approx. 1.5 - 2 Liters)
Difficulty Very Easy

Ingredients

  • Assorted leftover fresh vegetables: Small cucumbers, carrots, cauliflower florets, bell peppers, celery, or radish

  • 1 cup (240ml) Water

  • 1 cup (240ml) 5% White Vinegar (or Apple Cider Vinegar)

  • 1 tbsp Coarse Salt / Pickling Salt (15-18g)

  • 1 tsp Sugar (optional, to balance acidity)

  • Aromatics: 4-5 Garlic cloves (lightly crushed), 1 tsp Whole Black Peppercorns, 1-2 Bay leaves, 1 Fresh Chili pepper (sliced, optional), Fresh Dill sprigs

Method

  1. 01

    Prepare Vegetables: Wash all vegetables thoroughly. Cut carrots into sticks/coins and cucumbers into thick spears.
  2. 02

    Pack Jar: Place garlic, peppercorns, bay leaves, chili, and dill at the bottom of a clean jar. Pack vegetables tightly on top.
  3. 03

    Make Brine: Heat 1 cup water, 1 cup vinegar, coarse salt, and sugar in a small pot until salt dissolves.
  4. 04

    Pour & Seal: Pour warm brine over vegetables until completely submerged. Seal jar tightly.
  5. 05

    Rest & Enjoy: Cool at room temperature, then refrigerate. Enjoy crispy pickles after 24-48 hours.

Step by step

Clear process images displayed in the same order as the method.

 Wash all vegetables thoroughly. Cut carrots into sticks/coins and cucumbers into thick spears. 1
Prepare Vegetables:

 Wash all vegetables thoroughly. Cut carrots into sticks/coins and cucumbers into thick spears.

Place garlic, peppercorns, bay leaves, chili, and dill at the bottom of a clean jar. Pack vegetables tightly on top. 2
Pack Jar:

Place garlic, peppercorns, bay leaves, chili, and dill at the bottom of a clean jar. Pack vegetables tightly on top.

Heat 1 cup water, 1 cup vinegar, coarse salt, and sugar in a small pot until salt dissolves. 3
Make Brine:

Heat 1 cup water, 1 cup vinegar, coarse salt, and sugar in a small pot until salt dissolves.

Pour warm brine over vegetables until completely submerged. Seal jar tightly. 4
Pour & Seal:

Pour warm brine over vegetables until completely submerged. Seal jar tightly.

Cool at room temperature, then refrigerate. Enjoy crispy pickles after 24-48 hours. 5
Rest & Enjoy:

Cool at room temperature, then refrigerate. Enjoy crispy pickles after 24-48 hours.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

The Print Recipe button should print text only, without navigation or oversized images.