How to Quick Pickle Vegetables
User Reviews
5
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Prep Time
10 mins
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Rest
1 hr
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Servings
1 jar of pickled veggies
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Calories
41 kcal
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Course
Side Dish, Condiments
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Cuisine
American
How to Quick Pickle Vegetables
Description
Quick Pickle Vegetables relies on a heated brine combining vinegar, hot water, and salt to rapidly infuse vegetables with a tangy, salty flavor. Different vegetables receive tailored spice additions—cauliflower with peppercorns and red pepper flakes; green beans with fresh dill and garlic; beets enhanced with sugar, bay leaf, and garlic. Each jar is filled with the chosen vegetables and spices, then covered with the hot brine to ensure full immersion.
The vegetables remain crisp as they cool to room temperature in the refrigerated jar, allowing flavors to meld and mature within at least one hour. This method is convenient for making pickled vegetables without lengthy fermentation or canning processes. They provide a sharp, acidic bite that pairs well with salads, sandwiches, or as a tangy condiment.
Use non-iodized salt to prevent discoloration and off-flavors. The pickles retain their quality for 2 to 3 weeks refrigerated. For longer storage, standard USDA canning procedures must be followed. This technique can be adapted for other produce such as jalapeños, cucumbers, or radishes by adjusting spices and quantities accordingly.
Ingredients
Pickling Brine
- 1 cup water 236 mL, hot
- 2 tsp salt non iodized
- 1 cup vinegar apple cider or white vinegar, 236 mL
Pickled Cauliflower
- 1 tsp black peppercorns whole
- 2 cloves garlic crushed
- Pinch red pepper flakes crushed
- 2 cups cauliflower chopped
Pickled Green Beans
- 5 to 10 dill about 1 to 2 tsp if chopped, sprigs, fresh
- 2 cloves garlic crushed
- ½ lb green beans trimmed, 226 g
Pickled Beets
- 1 tsp sugar
- 1 bay leaf
- 1 clove garlic crushed
- 1 to 2 beet diced or cut into half moons
Instructions
- Brine: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
- Pick Your Pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour liquid over ingredients so that they are covered (you may not need all of the liquid).
- Pickle: Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)
Notes
- Use non-iodized salt to prevent discoloration in pickled vegetables.
- Store pickled vegetables in the refrigerator for up to 2 to 3 weeks.
- Not suitable for long-term shelf storage without proper USDA-approved canning methods.
- Customize pickling spices to other vegetables like jalapeños or cucumbers for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1jar of pickled veggies
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 41kcal | 2% |
| Carbohydrates | 8.4g | 3% |
| Protein | 0.4g | 1% |
| Fat | 0.1g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1187mg | 49% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7.2g | 14% |
| Calcium | 18mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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