Overnight Pickled Vegetables

Overnight Pickled Vegetables - Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!

Let me tell you what. It’s canning season. . . HOWEVER, this season, I’ve not canned at all. Why? Life has been too busy. Lame excuse, right? The first time I canned anything was with my friend, Terrie. We started with garlic dill pickles. The next year we did more and added a little jalapeño. The next year we tried out one of my relative’s dilly bean recipes (in addition to the pickles). And you can imagine how it went on from there. Well, this year I’ve done nothing. Zilch. Nada. Null. Blah. Blah. Blah. 

So, I’m starting to ration the pickles I do have left to get us through the winter. I only have about 12 jars left. In Wisconsin, between Green Bay Packer football games and parties up at the lake, that’s cutting it pretty close. Bloody Mary’s just are not the same without a homemade pickle or two. Trust me.

Overnight Pickled Vegetables - Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!

On the bright side, Terrie did can some dilly beans a couple weeks ago, so I hope she feels sorry for me when football season really kicks in and decides to share a jar or two. Psst. . .Terrie, if you’re reading this, my birthday is October 8. 🙂

Alright, so even though I didn’t CAN this year, I did have enough time to make these Overnight Pickled Vegetables. A couple of quick notes about these veggies:

  • You can eat them alone or stick them in a Bloody Mary (a jar of these veggies makes a great gift!)
  • There’s no waiting once you lid and band them – you can eat them the next day
  • They take minutes to make
  • They will impress your friends (You’ll get a lot of, “You made these?”)
  • THEY ARE DELICIOUS

Overnight Pickled Vegetables - Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!

I mean, take a look at these fresh vegetables. Just for the record, I didn’t even peel my carrots. I kept them “rustic” looking because that’s the way I like them!

Overnight Pickled Vegetables - Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!

The recipe I’m sharing today makes one quart of vegetables. I tripled the recipe and made three quarts for my family. The brine is a combination of vinegar, water, sugar and a variety of whole seasonings and spices.

Overnight Pickled Vegetables - Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!

Fresh peeled garlic and dill sprigs are added to the bottom and the top of the jar, just like my dill pickle recipe. Once the brine is poured into the jar, you lid the jar, band it and place it in the refrigerator overnight.

Overnight Pickled Vegetables - Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!

In the morning, these veggies are ready for a taste test. While you can eat them the next day, they continue to get more flavorful with time. The vegetables will keep for a few weeks in the fridge. When you run out, just make more. It’s that simple.

So, if life is busy for you, too, and you just don’t have enough time this year to can, make these delicious pickled vegetables! They’re as impressive as pickles, but much more simple, and practically. . . effortless!! Enjoy!

Overnight Pickled Vegetables - Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!

Overnight Pickled Vegetables
 
Serves: 1
 
Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!
Ingredients
  • 10 green beans, ends trimmed
  • 10 asparagus spears, trimmed
  • 4 carrots, sliced at an angle
  • 4 cauliflower chunks, cut into smaller pieces
  • 2 cups distilled vinegar
  • 1 cup water
  • ¾ cup sugar
  • 2 tablespoons kosher salt
  • 4 garlic cloves, peeled
  • 2 fresh dill sprigs
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon celery seeds
  • 1 tablespoon mustard seeds
  • 1 teaspoon red pepper flakes
Instructions
  1. Place two of the garlic cloves and 1 dill sprig at the bottom of a quart mason jar.
  2. Pack the jar tightly with the vegetables.
  3. Place the remaining garlic cloves and dill sprig at the top of the jar. Set aside.
  4. In a small saucepan, bring the rest of the ingredients to a boil. Reduce the heat and simmer for 10 minutes.
  5. Remove from heat.
  6. Add brine to completely cover the vegetables and lid and band the jar.
  7. Refrigerate overnight.
Notes
Recipe makes 1 quart jar of vegetables. Vegetables will keep for a couple weeks and become more flavorful over time.
Nutrition Information
Calories: 1515 Fat: 13g Saturated fat: 2g Unsaturated fat: 6g Carbohydrates: 316g Sugar: 211g Sodium: 15214mg Fiber: 65g Protein: 57g

Comments

  1. Marlene Schlegel says:

    The Pickled Veggies look delicious can’t wait to try them!

  2. It took several minutes (!) to down load your website to check this recipe out. Granted, I don’t have the fastest computer in the world, but still …. This may be an award winning site, but the ads and other things that come with it don’t make it very friendly.

    • Susan, I’m hoping that your experience with the site was just a glitch. Normally it loads quickly. The ads are what keep my little blog up and running and allow me to share my ideas and help take care of my family. I sincerely hope you return for more recipes this fall. I have so much deliciousness planned! Let me know if you try the pickled vegetables! I’d love to hear what you thought of them. I do appreciate you stopping by to comment, and from the bottom of my heart, I certainly hope you return.

  3. You put raw vegetables in jar?

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