Quick Pickling Methods – Easy & Delicious Homemade Pickles!

Learn how to pickle turnips, carrots, cucumbers, green peppers, and lemons with a simple brine method! These homemade pickles are tangy, crunchy, and full of flavor, perfect for adding to sandwiches, salads, or as a side dish.

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🥒 Basic Brine Ratio:

• 1 liter of water (boiled and cooled)
• 4 tablespoons salt
• ½ cup vinegar

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1️⃣ Pickled Turnips

Ingredients:

• Turnips, washed and cut into sticks
• Beetroot slices (for color)
• Bay leaves
• Prepared brine

Method:

1. Wash and cut the turnips into desired shapes.
2. Sprinkle them with salt and let them sit in a strainer for 2 hours to release excess moisture.
3. Place the turnips in a jar, adding beetroot slices and bay leaves.
4. Pour the prepared brine over them until fully submerged.
5. Seal the jar tightly and store in a cool, dark place for 5 days before consuming.

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2️⃣ Pickled Carrots 🥕

Ingredients:

• Carrots, peeled and cut into sticks
• Green chili peppers (optional for spice)
• Bay leaves
• Prepared brine

Method:

1. Slice or julienne the carrots.
2. Place in a jar with green chili peppers and bay leaves.
3. Pour the brine over the carrots, ensuring they are fully covered.
4. Seal the jar and let it ferment for at least 5-7 days before eating.

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3️⃣ Pickled Cucumbers 🥒

Ingredients:

• Small cucumbers (whole or sliced)
• Garlic cloves (optional for flavor)
• Fresh dill
• Prepared brine

Method:

1. Wash the cucumbers and pack them into a jar with garlic and dill.
2. Pour the brine over them until fully covered.
3. Seal tightly and refrigerate. They are ready to eat after 3-5 days.

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4️⃣ Pickled Green Peppers 🌶️

Ingredients:

• Green chili peppers or sweet peppers
• Garlic cloves
• Prepared brine

Method:

1. Wash and slit the peppers.
2. Pack them into a jar with garlic cloves.
3. Pour the brine over them and seal the jar.
4. Store in a cool place for 1 week before consuming.

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5️⃣ Pickled Lemons 🍋

Ingredients:

• Lemons, sliced or quartered
• Bay leaves
• Prepared brine

Method:

1. Slice the lemons and remove seeds.
2. Place them in a jar with bay leaves.
3. Pour the brine over them.
4. Let sit for at least 1 week before use.

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🍽 Servings:

Each recipe makes 1 medium jar of pickles.

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📊 Nutritional Info (Per Serving, Approximate):

• Calories: 10-30 kcal
• Carbs: 2-6g
• Fiber: 1-2g
• Sodium: High (adjust salt if needed)

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🌿 Health Benefits of Pickles:

✔ Rich in Probiotics – Great for gut health (if naturally fermented).
✔ Low-Calorie Snack – Satisfying and guilt-free.
✔ Packed with Vitamins – Especially Vitamin C and antioxidants.
✔ Boosts Digestion – Helps with bloating and digestion.

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❓ Q&A:

Q: Can I use apple cider vinegar instead of white vinegar?
A: Yes! It adds a slightly sweeter taste and additional health benefits.

Q: How long do homemade pickles last?
A: Stored in the fridge, they last 2-3 months. If naturally fermented, they last up to 6 months.

Q: Can I make these pickles without vinegar?
A: Yes! You can ferment them using just salt and water for a more probiotic-rich pickle.

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Would you like a spicier version or a sugar-free option? 😊