How To Quick Pickle Vegetables! Crunchy, tangy and just something special. Learn how to quick pickle your favorite vegetables like cauliflower, carrots, radishes and cucumbers!
I can’t believe it’s August and we have about a month left of summer! For the past few weeks, I’ve attended a few farm dinners and have had some amazing meals. I’m working on a separate blog post to share some of the wonderful experiences we’ve had this summer.
As we move into September and back to school, my mind is focusing on easy and healthy weeknight dinners, make ahead meals and healthy snacks for kids. I am a supporter of meal planning during the school year but if you can’t get on board with that, I believe that you simply have to keep a well stocked refrigerator (with a variety of fresh fruits and vegetables) and a well stocked pantry.
I believe that if you have the right ingredients and food items in the kitchen, you’re more equipped to be able to make dinner on a weeknight without stressing and you won’t be ordering takeout or pizza. In addition to fruits and vegetables, I love keeping pickled vegetables in my fridge. They are so versatile and great with just about anything! On grain bowls, in salads, on nachos, pizza, in tacos, wraps, sandwiches. . even on a cheese and charcuterie board! You can seriously whip these out for just about anything!
Do you know how easy it is to quick pickle vegetables?! This is just a very basic recipe below. You can always add more flavor or spice to your pickling liquid if you want! And feel free to cut or slice your veggies however you want them! For tacos, I prefer to julienne my vegetables, as show above. Enjoy!
How To Quick Pickle Vegetables
- mason jars with lids or any jar with well fitting lid
- Assortment of vegetables: carrots, radishes, cauliflower, asparagus, cucumbers, red onions sliced or julienned
- 3 cups apple cider vinegar*
- 3 cups water
- 3 tablespoons granulated sugar optional
- 3 tablespoons kosher salt
- any additional seasoning or spice as mentioned above
- Place any seasoning or spices into jars. Place prepped and cut veggies directly into large, clean mason jars.
- Using a large pot, bring the vinegar, water, salt and sugar to a light boil, whisking until all of the sugar and salt is dissolved. Ladle or pour the hot liquid over the vegetables, individually in their mason jars. Seal the jars with the lids securely.
- Let sit until the liquid has cooled, for about 25-30 minutes and then place into the refrigerator overnight. For best results, wait 48 hours before opening. The pickled vegetables are best up to 1 to 2 weeks in the refrigerator in the covered and sealed mason jars. Enjoy!