Quick pickling is an easy way to showcase the flavors of your favorite veggies and herbs. Kids tend to love the sour tang of vinaigrettes and pickles, so this is a healthy snack with countless variations to appease even persnickety eaters. Unlike traditional cucumber pickles, these veggies need to be eaten within a week. Refer to proper canning procedures when attempting to pickle veggies for long-term storage.
1 cup white wine vinegar
1 cup water
1 tablespoon salt
2 tablespoons sugar
½ jalapeno pepper, seeded and minced
2 cloves garlic, minced
3 sprigs thyme, chopped*
1 large turnip, cut into chip-sized chunks
Note: Various veggies and herbs can be added or substituted into this recipe based on personal taste.
- Boil the vinegar and water in a saucepan. Reduce the heat, and add salt, sugar, jalapeno, garlic, and thyme. Let simmer for 5 minutes.
- Remove the pan from the heat and let the liquid cool to room temperature.
- Put the turnip chunks in a sealing jar. Pour the liquid over the turnips until the jar is full.
- Keep refrigerated, and eat within a week.