Quick Pickled Vegetables Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: quick pickled vegetables, easy pickles, refrigerator pickles, quick pickling, tangy pickled veggies, quick pickle recipe
Find it online: https://tastemadebyclara.com/quick-pickled-vegetables-recipe/
