Quick Pickled Vegetables Recipe

Introduction

Quick pickled vegetables are a refreshing, tangy addition to any meal. This simple recipe transforms fresh veggies into crisp, flavorful pickles in just a day, perfect for snacking or adding a zesty crunch to dishes.

Ingredients

• 1 medium carrot, peeled, cut into coins or matchsticks
• ¼ head cauliflower, cut into small florets
• ½ large red onion, thinly sliced
• 1 medium pickling cucumber, peeled, cut into coins or thinly sliced
• 3 to 4 jalapeños, ends trimmed and seeds removed if very hot, sliced
• 2 to 3 cloves garlic, smashed and sliced
• 2 teaspoons whole peppercorns (optional)
• 2 teaspoons whole mustard seeds (optional)
• For the brine:
  • 1 cup white distilled vinegar
  • ¼ cup rice vinegar or apple cider vinegar
  • 1 ¼ cups water
  • 2 teaspoons sea salt
  • 1 tablespoon sugar

Instructions

1. Step 1: Prepare a 32-ounce glass jar (or two pint jars) with a lid. Clean the jar by pouring a small amount of white vinegar inside, screwing on the lid, shaking for a few seconds, then letting it stand for a minute before rinsing thoroughly.
2. Step 2: Fill the jar with the prepared vegetables and any optional flavorings like peppercorns, garlic, mustard seeds, and herbs. Set the jar aside.
3. Step 3: In a small saucepan over medium-high heat, combine the white distilled vinegar, rice or apple cider vinegar, water, sea salt, and sugar. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
4. Step 4: Pour the hot brine over the vegetables in the jar until they are fully submerged and the liquid almost reaches the top. Let the jar cool for a few minutes.
5. Step 5: Screw on the lid and allow the jar to reach room temperature. Transfer the jar to the refrigerator. The pickles taste best after at least one day but can be enjoyed anytime.

Tips & Variations

• Try using different vegetables like radishes, green beans, or cherry tomatoes for a unique flavor.
• Add fresh herbs such as dill, thyme, or bay leaves for added aroma.
• Adjust the sugar and salt to taste for a sweeter or more savory pickle.
• Remove jalapeño seeds for less heat or keep them for a spicier kick.

Storage

Store quick pickled vegetables in the refrigerator in a sealed jar for 3 to 4 weeks. They may last longer if unopened. Since these are not canned for long-term storage, always keep them refrigerated and consume within this timeframe for best freshness and safety. Reheat is not necessary; they are ready to eat chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long do quick pickled vegetables last?

They typically keep well in the refrigerator for 3 to 4 weeks. Their flavor and crispness are best within this period.

Can I use other types of vinegar?

Yes, you can use apple cider vinegar, rice vinegar, or white distilled vinegar alone or in combination. Just ensure the vinegar is at least 5% acidity for safe pickling.

Quick Pickled Vegetables Recipe

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4.9 from 103 reviews

This Quick Pickled Vegetables recipe offers a vibrant and tangy mix of crisp carrot, cauliflower, red onion, cucumber, and jalapenos preserved in a flavorful vinegar brine. Perfect for adding a zingy crunch to sandwiches, salads, or as a tasty snack, these quick pickles are easy to prepare and ready after just one day in the refrigerator.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 day 20 minutes (includes marinating time)
• Yield: Approximately 1 quart (32 ounces) 1x
• Category: Condiments
• Method: Stovetop
• Cuisine: American

Ingredients

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Vegetables and Flavorings

• 1 medium carrot, peeled, cut into coins or matchsticks
• ¼ head cauliflower, cut into small florets
• ½ large red onion, thinly sliced
• 1 medium pickling cucumber, peeled, cut into coins or thinly sliced
• 3 to 4 jalapenos, ends trimmed and seeds removed if very hot, sliced
• 2 to 3 cloves garlic, smashed and sliced
• 2 teaspoons whole peppercorns, optional
• 2 teaspoons whole mustard seeds, optional

Brine

• 1 cup white distilled vinegar
• ¼ cup rice vinegar or apple cider vinegar
• 1¼ cups water
• 2 teaspoons sea salt
• 1 tablespoon sugar

Instructions

1. Prepare the jars: Locate one 32-ounce glass jar or two pint jars with lids. Clean the jar by pouring a small amount of white vinegar inside, screwing on the lid, and shaking it for a few seconds. Let it stand for about a minute, then rinse thoroughly. This simple step ensures cleanliness for your pickling jars.
2. Assemble the vegetables: Fill the cleaned jar(s) with the prepared carrot, cauliflower, red onion, cucumber, and jalapeno slices, along with any optional flavorings such as peppercorns, garlic, mustard seeds, and fresh or dried herbs. Set the jar aside to prepare the brine.
3. Make the pickling brine: In a small saucepan, combine the white distilled vinegar, rice or apple cider vinegar, water, sea salt, and sugar. Heat over medium-high until the mixture reaches a boil, stirring frequently to dissolve the salt and sugar completely.
4. Pour and cool: Carefully pour the hot brine over the vegetables in the jar(s), ensuring the vegetables are fully submerged and the brine almost reaches the top. Allow the jar to cool for a few minutes at room temperature.
5. Seal and refrigerate: Screw on the lid tightly once the jar has cooled. Transfer the jar to the refrigerator. While the quick pickles can be eaten anytime, they develop their best flavor after at least one day chilled.

Notes

• Feel free to experiment with different vegetables and flavorings such as fresh herbs, different types of peppers, or spices to customize your quick pickles.
• Store quick pickled vegetables in the refrigerator for 3 to 4 weeks. They may keep longer if unopened, but remember these are not canned for long-term shelf storage.
• Use the pickled vegetables to enhance sandwiches, salads, tacos, or as a tangy snack on their own.

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