Quick Pickled Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
8 hrs
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Total Time
20 mins
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Servings
12 servings
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Calories
15 kcal
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Cuisine
American
Quick Pickled Vegetables
Description
This quick pickling method uses a hot vinegar brine made from white distilled vinegar, rice or apple cider vinegar, water, salt, and sugar to preserve and flavor fresh vegetables such as carrot slices, cauliflower florets, red onion, cucumber, jalapeño, and garlic slices. The brine is poured over the packed vegetables along with optional peppercorns and mustard seeds for added spiced notes. Pickling jars are cleaned with vinegar beforehand to ensure freshness. Once cooled and refrigerated, the pickled vegetables develop bright acidity and crunch that livens up meals.
The vibrant texture and punchy vinegar flavor of these quick pickles make them suitable as a condiment or side dish alongside sandwiches, salads, grilled meats, or charcuterie boards. They offer a refreshing tang and slight heat from jalapeños, balanced by the natural sweetness of vegetables and sugar in the brine.
These pickles store well in the refrigerator for 3 to 4 weeks or possibly longer if unopened, but they are not canned for long-term shelf storage. They provide a simple way to preserve seasonal vegetables and add flavor variety without long fermentation.
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 cucumber pickling, peeled, cut into coins or thinly sliced
- 3 to 4 jalapeño ends trimmed and seeds removed if very hot, sliced
- 2 to 3 cloves garlic smashed and sliced
- 2 teaspoons black peppercorns whole, optional
- 2 teaspoons mustard seeds whole, optional
For the brine:
- 1 cup white distilled vinegar
- ¼ cup rice vinegar or apple cider vinegar
- 1 ¼ cups water
- 2 teaspoons salt sea salt
- 1 tablespoon sugar
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
- Use clean glass jars; rinsing them with white vinegar before filling helps ensure cleanliness.
- Vegetables can be customized; experiment with other crunchy vegetables or fresh/dried herbs for flavor variations.
- Allow at least one day in the refrigerator before eating to develop flavor.
- Quick pickled vegetables keep refrigerated for 3 to 4 weeks and should not be left unrefrigerated for extended periods.
- This recipe is for refrigerator pickles, not for canning or long-term shelf storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Calories | 15kcal | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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