I love the idea of a small batch spicy sweet refrigerator pickled veggie recipe. What better way to make pickled vegetables, than one jar at a time. Before I go any further I need to come clean on the fact, I’ve never canned vegetables.
I’m sure had I grown up canning vegetables, the idea wouldn’t sound so overwhelming. So discovering the concept of small batch pickling was very exciting to me. Plus “easy” is what I do best.
The inspiration for this post started with the July 2019, Southern Living Magazine and spotting their recipe for Spicy-Sweet Refrigerator Pickles. Instantly I thought, this I’ve gotta try!
Not only did I try the Southern Living recipe, but I also made a couple of experimental batches too.
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Small Batch Spicy Sweet Refrigerator Pickled Veggie Recipe
- 1 medium red onion thin sliced
- 6 oz. sweet mini peppers thin sliced
- 1 large jalapeño pepper sliced (unseeded)
- 2 lemon slices
- 1 clove garlic sliced
- 2 thyme sprigs
- 1 cup rice vinegar
- 2/3 cup granulated sugar
- 1-1/2 teaspoon kosher salt
- Pack veggies in a 1 pint heat proof jar, adding the sliced garlic clove, lemon slices and thyme sprigs.
- Bring to a boil – the rice vinegar, granulated sugar and kosher salt. Stirring to make sure the sugar dissolves.
- Pour the hot vinegar mixture over vegetables in the jar. Let stand for about one hour or until completely cool.
- Seal jar and refrigerate for up to 2 weeks.
Recipe notes: The sweet mini peppers were not available at my grocery store so I substituted sliced Japanese cucumbers instead.
One thing I learned while making this recipe is to really pack the veggies into the jar. The hot vinegar will heat the vegetables enough to release their juices and the veggies will shrink up a bit.
For these three batches I used two types of jars, latch lid storage jar 16 oz. and Quattro Stagioni 17 oz. jars.
Experimental Batches
Our family really loves pickled green tomatoes, which we buy all the time. I’m anxious to see how my yellow and green tomatoes turn out, and I’ll let you know when we try them this week. At least they look gorgeous in the jar.
The other batch, is a cucumber cut with a spiral vegetable slicer and more of the red onion. Before placing the cucumber noodles in the jar I gave them a couple of rough chops, then created layers with the red onion.
Whenever I try new recipes. I’m always thinking of easy ways to make changes and experiment with flavors. With small batches I can change up the spice and sweetness levels. That’s what makes cooking and baking fun for me.
Try pickled vegetables with the following to jazz up your plate.
- hamburgers
- barbecue ribs
- roasted chicken
- hotdogs
- deli sandwiches
- green salads
- pimento cheese
Be sure to follow Thistle Key Lane on Pinterest. The boards are up to date with recipes that you can use right now!
Another fun recipe to try is my Classic Deviled Eggs with toppings. Try the ones with slices of spicy pickled okra. Yum!
Thank you for stopping by. Have fun with this small batch pickling recipe.
Cheers!
SMALL BATCH SPICY SWEET REFRIGERATOR PICKLED VEGGIE RECIPE
Ingredients
- 1 medium red onion thin sliced
- 6 oz. sweet mini peppers thin sliced
- 1 large jalapeño pepper sliced unseeded
- 2 lemon slices
- 1 clove garlic sliced
- 2 thyme sprigs
- 1 cup rice vinegar
- 2/3 cup granulated sugar
- 1-1/2 teaspoon kosher salt
Instructions
- Pack veggies in a 1 pint heat proof jar, adding the sliced garlic clove, lemon slices and thyme sprigs.
- Bring to a boil - the rice vinegar, granulated sugar and kosher salt. Stirring to make sure the sugar dissolves.
- Pour the hot vinegar mixture over vegetables in the jar. Let stand for about one hour or until completely cool.
- Seal jar and refrigerate for up to 2 weeks.
Recipe Notes
If sweet mini peppers are not available at your grocery store, substitute Japanese cucumber slices or buy pickling cucumbers.