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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.
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
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!
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.
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.
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
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
- Place two of the garlic cloves and 1 dill sprig at the bottom of a quart mason jar.
- Pack the jar tightly with the vegetables.
- Place the remaining garlic cloves and dill sprig at the top of the jar. Set aside.
- In a small saucepan, bring the rest of the ingredients to a boil. Reduce the heat and simmer for 10 minutes.
- Remove from heat.
- Add brine to completely cover the vegetables and lid and band the jar.
- Refrigerate overnight.
Notes
- Vegetable Selection: Choose firm and fresh vegetables for pickling. Opt for vegetables that can withstand the pickling process without becoming too soft or mushy. Green beans, asparagus, carrots, and cauliflower are great choices, but you can also experiment with other sturdy vegetables like bell peppers or cucumbers.
- Brine Preparation: Ensure that the brine covers the vegetables completely to preserve them properly. Use a ratio of 2 parts vinegar to 1 part water, along with sugar, salt, and spices for flavor. Boiling the brine helps dissolve the sugar and salt and infuse the spices into the liquid for a well-balanced flavor profile.
- Flavor Infusion: Customize the pickling brine with your favorite herbs and spices to enhance the flavor of the vegetables. Garlic cloves, dill sprigs, black peppercorns, coriander seeds, and red pepper flakes add complexity and depth to the pickles. Adjust the spice level according to your preference for a personalized touch.
Emilia Rosa
Now, that's the kind of recipe I like: simple and clearly delicious. I must try it! Thank you so much for sharing.
Donna S.
I made this yesterday and it came out great, very pleased! I used carrots, green beans & cauliflower. The only modifications I made to the seasoning was to use only 1/4c sugar because I don't like a sweet pickle. Didn't use celery seeds, mustard seeds or coriander seeds only because I didn't have them on hand. But this recipe is still very good and basic. I did however, blanch the cut up veggies in plain water before putting them in their containers to cover with pickling liquid to marinate because I wanted a little softer bite with just a bit of crispiness in the center.
Elysha
My son and I made these, oh so delicious! So simple to make, beats regular canning.
Sara
I'm so glad you enjoyed them! YAY!!
Maggie Unzueta
This looks Incredibly delicious. I have to make this soon for my family!
Billy
Your photography is great. It really makes me want to try and make these pickled veggies at home! I love how it seems so simple and straight forward. If it really is overnight, I am excited! I think the next time I head to the grocery store I'll give this a try and buy the ingredients. Thank you for sharing your recipe!
Peggy
You say lid and band the jar. Band?
Sara
Yes! The band is the piece that screws around the top of the mason jar and holds the lid on tight.
Janet
You put raw vegetables in jar?
Sara
Yes! It's so easy!
Susan
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.
Sara
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.
Marlene Schlegel
The Pickled Veggies look delicious can't wait to try them!
Sara
They were really delicious, especially in a Bloody Mary!