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Servings 0

Ingredients

Quickle Liquid

  • 1 cup water
  • 3 cups raw unfiltered apple cider vinegar
  • 1 tbsp whole black peppercorns
  • 2 tbsp fresh dill leaves
  • 2 tsp sea salt
  • 1 tsp 1 teaspoon

Vegetables

  • 1 onion (quartered and thinly sliced)
  • 2 cups small cauliflower florets (go wild with purple and green for extra fun)
  • 2 whole carrots (sliced thin on a mandoline or into ¼-inch-thick slices)
  • 1 cup small-diced yellow or red beets

Instructions

  • Make the Quickle Liquid: In a medium saucepan, combine all the quickle liquid ingredients with 1 cup water and bring to a boil.
  • Assemble the Jars: Divide your vibrant veggies among individual glass jars with lids. Pour enough hot quickle liquid into each jar to cover the vegetables completely.
  • Cool & Store: Let the jars cool to room temperature before sealing tightly. Store in the refrigerator for up to 2 months. (Pro tip: Always use a clean fork or spoon when diving in—your quickles like to stay fresh and funky, not funky-funky!)