These are the easiest pickled vegetables you'll ever make. These pickled vegetables are salty, with an olive flavor, and stay crispy for 2 weeks, but, I'm sure they won't last that long.
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Cut the vegetables into small, bite size pieces.
For 2 cups of brine, you should have about 2-3 cups of chopped vegetables.
Transfer the vegetables to a clean jar with a non-metal lid.
Pour the brine over the vegetables. Tap the bottom of the jar to remove air bubbles. Add enough brine to cover all of the vegetables.
Close the lid and transfer to the refrigerator. Let set for 2 days before eating.
Olive Brine - The brine from a jar of pimento stuffed green olives is my favorite, but just about any olive brine works. If you have at least 1 cup of brine, you can make at least a small batch these pickled vegetables.
Vegetables - Any crispy, raw vegetable works. However, raw red beets will cause everything to turn red, but, if that's o.k. with you then go for it. I've never tried beets so I can't honestly say how they work.
How long will it last? - The vegetables stay crispy and last for about 2 weeks. You can make a second batch during that time using the same brine once the first batch is gone; however, the second batch will be less salty with less of an olive flavor, but still tasty. After two weeks, then it's time to toss the brine.
Recipe author: MJ of MJ's Kitchen