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!
- Assortment of vegetables: carrots, radishes, cauliflower, asparagus, cucumbers; sliced or julienned
- Special equipment: mason jars with lids
- 6 cups apple cider vinegar
- 3 cups sugar
- 3 cups water
- 3 teaspoons kosher salt
- Place prepped and cut veggies directly into large mason jars.
- Using a large pot, bring the vinegar, water, salt and sugar to a light boil, whisking until all of the sugar is dissolved. Ladle or pour the hot liquid over the vegetables, individually in their mason jars.
- Let sit until the liquid has cooled, for about 25-30 minutes and then seal the jars with the lids and place into the refrigerator overnight, or for at least 1 hour. The pickled vegetables will keep for up to 1 week in the refrigerator in the covered and sealed mason jars.
Great taste Fantastic Recipe I Love this
Thank you!! Hope you try!
It really is amazing how good pickled vegetables can be with so many things! And they are so easy!
Is there any way to pickle veggies without all that sugar??
Hi Tracey! I tried to show the easiest way to quick pickle vegetables: all you need are the basic ingredients of vinegar, sugar and water. . but these measurements will make a big batch. You can certainly cut down the amount of sugar and everything else and it makes less pickling/brining liquid. For example, you can use ½ cup vinegar and only 1 Tbsp. sugar but this only yields like a cup. I figure if you’re going to pickle stuff, you might as well pickle a lot. BUT here’s what you can do: reduce the amount of sugar, and add fresh herbs, such as thyme, dill, or rosemary and some whole spices, like black peppercorns, coriander, or mustard seeds, or even dried herbs or ground spices or garlic. . so adding other things that can help balance and add flavor. Hope this helps! Thank you!