Quick Pickled Vegetables

Name: Quick Pickled Vegetables
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings
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 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; 1 cup white distilled vinegar; ¼ cup rice vinegar or apple cider vinegar; 1 ¼ cups water; 2 teaspoons sea salt; 1 tablespoon sugar

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5.0

102 reviews

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
8 hrs
Total Time
20 mins
Servings
12 servings
Calories
15 kcal
Cuisine
American

Quick Pickled Vegetables

Finn Russell

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Quick pickled vegetables are so easy to make and add a finishing touch of flavor to any meal. Use your favorite veggies or whatever you have on hand that needs to be used quickly! Include a few jalapenos for some kick!Yield: one 32 oz jar of pickled vegetables (or two pint jars)

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Ingredients

Servings

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

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

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Instructions

Locate one 32 ounce glass jar (or two pint jars) with a lid. Make sure the jar is clean by pouring a small amount of white vinegar inside, screwing on the lid, and shaking for a few seconds. Let stand for about a minute, then rinse. (There's nothing scientific about this; it's just a simple step I take to improve the cleanliness of the jars.)
Fill the jar with the prepared vegetables and any flavorings you're using, such as peppercorns, garlic, mustard seeds, and fresh or dried herbs. Set aside.
In a small sauce pan combine the vinegars, water, salt, and sugar, and cook over medium-high heat until boiling. Stir to dissolve the sugar and salt. Pour the brine into the jar so that it covers the vegetables and almost reaches the top of the jar. Let it cool down for a few minutes, then screw on the lid. Once the jar has cooled to room temperature, transfer it to the refrigerator. The quick pickles can be eaten anytime but taste best after at least one day in the refrigerator.

Notes

See the post above for more ideas about the variety of vegetables you can quick pickle and flavor variations.
Store - Quick pickled vegetables will keep in the refrigerator for 3 to 4 weeks, possibly longer if unopened. Keep in mind that quick pickles are just that, quick! These are not canned for long-term storage and should be kept refrigerated.