Q: How long do these homemade pickles last?

A: They stay fresh for up to 4 weeks in the fridge when stored properly. Keep the vegetables fully submerged in the brine and always use clean utensils for the best quality and freshness.

Q: Can I make them less sweet?

A: Great question, and the answer is yes! If they taste sweeter than you prefer, add a splash of apple cider vinegar for a deeper acidity or an extra squeeze of lime juice for a brighter, sharper finish.

Q: Can I use different vegetables?

A: Of course! You can swap in zucchini, cherry tomatoes, peppers, or any other sturdy vegetable.

Easy Zesty Homemade Mixed Vegetable Pickles

Description

My Easy Zesty Homemade Mixed Vegetable Pickles are one of those small upgrades that make a big difference. They add crunch, brightness, and just enough kick to wake up even the simplest meal. Keep a jar in the fridge, and you’ll always have a colorful, vibrant topping ready to bring your plate to life!

Ingredients

Scale

2 Medium shallots, quartered
1 Cup baby carrots
2 Persian cucumbers
2 Celery stalks
3 Garlic cloves
1/2 Cup apple cider vinegar
5 Whole cilantro sprigs
1 Tablespoon fresh lime juice (from 1/2 lime)
3/4 Teaspoon pickling spice
3/4 Teaspoon coriander seeds
2 Teaspoons salt
1 to 1 1/2 Teaspoons Manuka honey
1/2 – 1 Cup boiling water

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Instructions

Start by washing all of your vegetables thoroughly, including the cilantro. Quarter the shallots, chop the cucumber and celery into chunks, and halve the carrots if they are too thick.
Peel and lightly smash the garlic cloves.
Place the whole cilantro sprigs at the bottom of a clean 4-cup mason jar. Add the smashed garlic on top.
Begin layering the vegetables, alternating shallots, carrots, cucumbers, and celery.
In a dry pan over medium heat, toast the pickling spice and coriander seeds for about 30 to 60 seconds, just until fragrant. Add the toasted spices.
Pour in the apple cider vinegar and salt. Then carefully pour boiling water over the vegetables until fully submerged, leaving an inch of space at the top.
Seal the jar with parchment and the lid and let it sit on the counter until it cools completely, about 4 to 5 hours.
Once the glass feels cool to the touch, open it and stir in the 1 teaspoon of Manuka honey and the lime juice. Reseal the jar and gently tilt it a few times to distribute everything evenly, then refrigerate.
After chilling, taste the brine. If it tastes sweeter than you prefer, add a splash of apple cider vinegar if you want a deeper, more mellow acidity. Add an extra squeeze of lime juice if you want a brighter, sharper, fresher finish. If you enjoy a hint of sweetness, leave it as is. If you want it to be sweeter, add 1/2 teaspoon of honey. If you want it zestier or more vibrant, add another squeeze of lime. Adjust salt if necessary.
Now put these on everything!