Pickled Vegetables // Easier than you Think ❤️

Pickled vegetables is something we always have in our fridge, whether they are for snacking as a side or to add to salads, but we always have them. My mama loves pickled vegetables, and we always had them in our fridge when we were growing up, and now i do the same. these pickled vegetables are so easy to prepare, and you can choose your favorite veggies to fill your jars with. these pickled veggies can last you 2 to 3 weeks in the refrigerator, and i know you will enjoy them. I hope you give them a try. ❤️

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Rachel cooks with love STOREFRONT

INGREDIENTS FOR CUCUMBERS________
1 Quart size Mason jar (clean with lid)
2 English cucumbers (slices)
3 or 4 Sprigs of fresh Dill
3 or 4 pieces onion (optional)
1 or 2 pieces of carrot (optional)
1/2 tsp Red pepper flakes (optional
2 med Garlic cloves
1 tsp Onion flakes
Brine to fill

INGREDIENTS FOR PURPLE ONIONS____________
2 or 3 Small purple onions (thin slices)
2 Garlic cloves
1 jalapeño cut into strips (optional)
Brine liquid to fill

INGREDIENTS FOR CAULIFLOWER MIX _______
Cauliflower florets as needed
Celery pieces as needed
Carrot pieces as needed
Cucumber pieces as needed
Jalapeño strips (optional)
2 or 3 sliced Mini peppers
1/2 tsp dried Onion flakes
1/2 tsp Red pepper flakes (optional)
2 Garlic cloves
5 or 6 peppercorns (optional)
Brine to fill

BRINE____________________
3 1/2 C. Distilled white Vinegar
3 1/2 C. filtered water
10 1/2 Tbsp Sugar
2 1/4 Tbsp Kosher Salt
(bring to a light boil then let cool slightly and fill jars)

1 QUART BRINE RECIPE __________
1 1/4 C. White distilled vinegar
1 1/4 C. Filtered water
2 Tbs Kosher Salt
2 1/2 Tbsp Sugar
(taste the Brine and adjust to your taste)

TIPS______
YOU CAN USE VEGETABLES AS NEEDED
KEEP REFRIGERATED 2-4 WEEKS
I LIKE USING PLASTIC LIDS
USE SAFE CANNING JARS, I USED MASON JARS

As an AMAZON associate I profit from qualified purchases (affiliate)

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

#pickledvegetables
#picklerecipe
#rachelcookswithlove

[rachelcookswithlove]

Hi everybody, please tap on the word "more" to get to the description box, then you might have to tap on the word again after the description to see the recipe.❤

[Princess-mpep]

Rachel, I just watched your tortilla recipe. I'm Aztec Comanche indigenous. My grandmother and my mother taught me everything but my mother was murdered and the doctor say I'm in shock. You're that mother type that I feel the Lord lead me to you. I subscribed immediately. I thank you so very much. I'm usually the quiet one lol. Sending you much love ✌🏾🤎🙏🏾🪶🇲🇽💋

[marstondavis]

My mom used to have my grandmother and the sisters-in-law over on a Saturday in the Summer and they would pickle veggies all day long. They would also 'hot pack' for the winter. So many years ago. I was just a little kid then but oh those memories. I'm 73 now and want to thank you for tickling my memory bank. I'm going to do this soon.

[sharibasse]

You can never have too much garlic, onion or HEAT! Thank you Rachel ❤❤❤❤

[c.catlover]

You are a great teacher. You explain everything well and easily slow enough to follow. Thank you.

[Christie-gpcy]

Oh Rachel, these veggies look great. Pretty soon you will have one million subscribers! Thank you for sharing your delicious recipes with us 🤎🤎

[richardackerman]

Rachel, I prepared four quarts of these veggies and followed your instructions, and after four days I opened one and ate some of each veggie. They came out perfect and crispy. I did take out the veins and seeds cause my last batch was so hot. I ate them, but it was just to hot. These are delicious, thank you !!!

[marycovington]

Hi Rachel!! Thank you for helping seasoned cooks & those who are just trying to boil water without burning the pot (Lol). Fantastic recipes & will be trying this one as well. You're a great teacher!!!

[ht]

I made these this week & they are SO good. You are right I can’t stay out of them.

[roserussom]

Rachel 😊 I always wondered how to make this. Didn't even know what to call it in order to Google it 😂. When you get to a million subscribers, I will be drinking a toast to you! I agree with others saying you're an excellent teacher (and demonstrator). I will be making your pickled veggies this week for sure.

[ldbonbon]

Your such a great teacher and have a good heart ❤️. You sound so cute when you say my Ron. I bet your Ron loves you like crazy.

[ladikmk]

I make my son-in-law big jars of pickled beets and pickled eggs for Christmas each year. Now I'm going to get a nice basket and add 3 gorgeous jars of pickled veggies. He's going to LOVE them! Thank you for sharing Rachel.

[creilly]

I had no idea it was so easy to make my own pickled veggies. Thank you!!😊

[robinh.]

Pickled onions are wonderful on scrambled eggs and turkey thanks for sharing!

[carolhieter]

These look so pretty! My hubby would love the pickled veggies. ❤

[Linda-xpig]

I love your recipes and your channel. You remind me of a fabulous Latino woman my family lived next to in Redondo Beach, California years ago. She made tamales every week and was so very kind to share them. Her name was Carmen and I think of her often.

[CaroleKaraffa]

Great display for slow learning. Each ingredient explained. Step by step. Thanks. Doing this soon.

[aed-mj]

Oh Rachel, you remind me so much of our abuelita. She passed away in 2023 and your videos are like having her love back in my kitchen. Thank you so much for the wonderful recipes as well as the nostalgia. The pickled vegetable are beautiful.

[patriciavenuto]

Thanks Rachel for the single quart brine recipe. I'll be pickling 1 jar at a time. Much easier to figure out.

[marciaalexander]

Thanks, Rachel, I love how you teach. Your vibe was great. You gave me the inspiration to begin. In these times, it’s a blessing to have this know how. May The Most High continue to bless you and yours. One ❤.