Instant Pot Pickled Vegetables

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! 

Pickling Vegetables

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!

• Cauliflower
• Carrots
• Radishes (many varieties!)
• Cucumbers
• Green beans
• Beets
• Cabbage
• Tomatoes

You can also pickle some fruits to add some sweet flavor to your pickling!  Add some of these for some creativity!

• Apples
• Cherries
• Pears
• Kiwi
• Peaches
• Pineapples

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)

📖 Recipe

Instant Pot Pickled Vegetables

Dana

Pickling vegetables in your Instant Pot is super easy quick!

4.82 from 27 votes

Print Recipe Save Recipe Saved!

Prep Time 10 minutes mins

Cook Time 1 minute min

Cooling Time 1 hour hr

Total Time 1 hour hr 11 minutes mins

Course Snack

Cuisine American

Servings 4 Pint Jars

Calories 144 kcal

Ingredients

  

1x2x3x

• 1 ½ cups apple cider vinegar
• 1 cup water
• 2 tablespoon mustard seed
• 2 tablespoon celery seed
• ¼ cup sugar
• 2 garlic cloves minced
• ½ tablespoon 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

Instructions

• 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.

Notes

Pickled vegetables stay good in the refrigerator for about 6 months. 

Nutrition

Serving: 1servingCalories: 144kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 894mgPotassium: 454mgFiber: 3gSugar: 17gVitamin A: 1102IUVitamin C: 105mgCalcium: 99mgIron: 3mg

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