Instant Pot Pickled Vegetables are made in the Instant Pot and is so simple and easy! It also keeps the heat out of the kitchen while the pickling liquids heat up because it’s contained in the pot and not heating on the stove-top!
My great-grandmother used this recipe for pickling her vegetables and she handed it down to the generations after her. It has always been the go-to after picking vegetables out of the garden or even picking up the desired ones at the grocery store.
The fun thing about pickling is – if it’s a vegetable then you can pickle it! Get creative and make some tasty combinations!!
Vegetables For Pickling
Some of our favorites to pickle are peppers, onions, zucchini, and celery. Here’s a list of other vegetables that taste great pickled!
- Radishes (many varieties!)
- Green beans
You can also pickle some fruits to add some sweet flavor to your pickling! Add some of these for some creativity!
Slicing Your Vegetables
When pickling your vegetables, cutting them into spears or “sticks” works best. That way it’s easy to fit a variety of vegetables (and fruits!) into your jars and they’re also easy to take out of the jar to snack on. You can leave your peppers in rings if you would like, it’s really up to you!
Accessories needed to use the Instant Pot to pickle your vegetables:
- Instant Pot
- Vegetable Knife
- 16 oz. Canning Jars
- Cutting Board
RELATED: Instant Pot Summer Chili
Preparing Your Instant Pot Pickled Vegetables
Once the vegetables are cut, I like to add them all into a large bowl and toss them around so that they all get mixed together. That way when I add them to my jars, I have a variety in each jar without having to really think about how much of each vegetable is getting added to each jar!
Seasonings for the Pickling
Classic seasonings for creating pickling are mustard seed, celery seed, sugar, salt, and black peppercorns. The options are pretty open to creating your own pickling! You can experiment with coriander, cloves, ginger, and cinnamon. You can also add some heat to your pickling by adding in a few red pepper flakes.
Stove Top Pickling
You can make this recipe on the stovetop easily as well. You will have to wait for the mixture to boil and then remove it from the heat and allow it to cool. The reason I use my Instant Pot for this is that it helps keeps the heat out of the kitchen during the summertime!
Add Vegetables Before or After?
If you want crisp and crunchy vegetables, it’s best to wait until the pickling juice has cooled completely before adding the vegetables and juice together. If you want to add everything in the Instant Pot together, you can do that but the vegetables won’t have a CRUNCH to them like they do when adding them to cool liquid.
YOU MAY ALSO LIKE:
- Corn and Pepper Soup
- Instant Pot Salsa Verde Chicken Tacos
- Instant Pot Minestrone Soup (Olive Garden Copycat)
Instant Pot Pickled Vegetables
Pickling vegetables in your Instant Pot is super easy quick!
- 1 ½ cups apple cider vinegar
- 1 cup water
- 2 tbsp mustard seed
- 2 tbsp celery seed
- ¼ cup sugar
- 2 garlic cloves, minced
- ½ tbsp salt
- 1 zucchini, cut into spears
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 celery stalks, sliced lengthwise
- 1 onion, sliced
- banana peppers, sliced
- Place the apple cider vinegar, water, mustard seed, celery seed, sugar, salt, and garlic cloves in the Instant Pot and close the lid.
- Set the pressure cooker to MANUAL/PRESSURE COOK for 1 minute.
- Allow the Instant Pot to naturally release pressure for 5 minutes before performing a quick release.
- Remove the liner from the Instant Pot and allow the liquid to cool completely.
- Wash and prepare the vegetables by slicing them and placing them into clean pint jars.
- Once the liquid has cooled completely, use a funnel to pour the liquid equally between the 4 jars.
- Close the jars, give them a shake, and place them in the refrigerator for at least 24 hours before opening and eating.
Pickled vegetables stay good in the refrigerator for about 6 months.
Serving Size:1 grams
Amount Per Serving: Calories: 37Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 227mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Tuesday 3rd of May 2022
Wouldn't you need to pour brine in while hot in order to seal jars as canned? That would make them shelf stable or no?
Thursday 5th of May 2022
For them to be shelf-stable, they will need to be water bathed and boiled to sterilize the jars and the contents. This recipe is for quick pickling for short term consumption. :)
Thursday 13th of August 2020
Newbie number two attempting this. Question one… Where does the salt go in? Did I miss that in the recipe? It seems like in the conversational point of the blog that you should edit at the start. It seems like in the conversational point of the blog that you should edit at the start. Question number two I am right in knowing that these are refrigerated and not shelf safe, right? Question number three, I’m winging the veggie portions completely based on what I have in my little containers. If I make a double batch of the brain, is there any reason I could not re-pasteurize leftovers for a minute in The Insta pot in a couple weeks for more vegetables? Understanding is that would probably have to be a refrigerated and not shelf safe practice as well. Thank you. Here goes!
Friday 14th of August 2020
The salt goes in with the other ingredients. They are to be refrigerated. Just as if you were to open a pickle jar and place it in the refrigerator after opening. :) I have not reused any of the juices so I am not sure if it is reusable or not. Hope I was able to be of some help.
Sunday 26th of April 2020
So you pasteurize your brine, then cool it completely, then pour it over raw vegetables and seal it? Are you missing a step or is my understanding of pickles incomplete? Don't get me wrong, I'm pretty new to this, I'm just surprised this would consistently work.
Monday 27th of April 2020
That is correct! The reason that I cool the brine is so that it doesn't cook the vegetables. I prefer my veggies to be as crisp as possible. Placing them into cooled liquid ensures that they won't cook while cooling. :)