How to Quick Pickle Vegetables - A Zest for Life

Name: How to Quick Pickle Vegetables - A Zest for Life
Ingredients: 2 pint sized mason jars with lids; 1 cup vinegar - 1/2 cup white balsamic, 1/2 cup distilled white vinegar; 1 cup filtered water; 1 tablespoon kosher salt; 2 tablespoons pure cane sugar; 1 teaspoon mixed colored peppercorns; 2 medium fresh garlic cloves, peeled, thinly sliced; 1 1/2 teaspoon dried chile peppers, torn; 1 teaspoon mustard seeds; Vegetables: Use 3 cups for 2 pint mason jars 1 large red pepper, about 1 1/4 cups (I've used a Fiesta Pepper, red & orange striped); 1 small-medium red onion, peeled; 2 small cucumbers, cleaned (I've used white, yellow and green heirloom cucumbers); 3/4 cups green beans, about 1/3 pound (I've used green, purple and wax beans); Optional Add-Ins Fresh Herb Sprigs - a few for each jar

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Crunch into spicy, vibrant pickled vegetables with mustard seeds, chile peppers, and colorful veggies. Perfect for snacking or adding flavor to dishes!

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Ingredients

2 pint sized mason jars with lids
1 cup vinegar - 1/2 cup white balsamic, 1/2 cup distilled white vinegar
1 cup filtered water
1 tablespoon kosher salt
2 tablespoons pure cane sugar
1 teaspoon mixed colored peppercorns
2 medium fresh garlic cloves, peeled, thinly sliced
1 1/2 teaspoon dried chile peppers, torn
1 teaspoon mustard seeds
Vegetables: Use 3 cups for 2 pint mason jars 1 large red pepper, about 1 1/4 cups (I've used a Fiesta Pepper, red & orange striped)
1 small-medium red onion, peeled
2 small cucumbers, cleaned (I've used white, yellow and green heirloom cucumbers)
3/4 cups green beans, about 1/3 pound (I've used green, purple and wax beans)
Optional Add-Ins Fresh Herb Sprigs - a few for each jar