Quick Pickled Vegetables for the best tacos

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For every pint/500ml jar:

¼ tsp. whole black pepper (1g)

1 clove garlic

1 bay leaf

2 tbsp. olive oil (30ml)

1 cup white vinegar  – 5% acidity (240ml)

1 cup water (240ml)

2 tsp. canning salt (8g)

Suggested vegetables – enough to fill pint/500ml jar

Red onions, sliced

Cauliflower, broken into pieces

Green beans, trimmed

Squash, any type, cut into small pieces

Carrots, peeled and sliced

Mushrooms, quartered*

Jalapeños peppers, sliced


Prepare vegetables as needed. Wash pint sized/500ml glass jars in hot soapy water, rinse and dry well. Add whole black pepper, garlic, bay leaf and olive oil to each jar. Set aside.

Fill a medium saucepan with water and bring to a boil on the stove. Using a slotted spoon, quickly blanch the prepared vegetables by dipping them in the boiling water (not necessary for onions and jalapeños.) Remove with a slotted spoon and set aside.

Fill each jar to the brim with your prepared vegetables. Press lightly on the vegetables to eliminate empty spaces in the bottom of the jar.

Add the white vinegar, water and salt to a saucepan and bring to boil. Make sure the salt has dissolved. Ladle the hot liquid over the vegetables in the jars. Cover with lid and tighten.

Allow the jars to cool to room temperature before storing in the refrigerator. Vegetables will be pickled after 24 hours. Best flavor if consumed within 2 weeks.


*Brown mushrooms hold up better than white musrooms for pickling, but alas, all the supermarket offered me were white mushrooms. Not beautiful to photograph, but certainly tasty.