How To Quick Pickle Vegetables

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!

Print Recipe

How To Quick Pickle Vegetables

This recipe yields about 6 cups of brine liquid. Feel free to cut the recipe in half. Or, for a small batch use: 1 cup apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar and 1 tablespoon kosher salt.

The pickled veggies taste best if left for 48 hours refrigerated before opening the jar.

For more flavor, feel free to add: Fresh herbs: dill, thyme, oregano, and rosemary hold up well.

Dried herbs: thyme, dill, rosemary, oregano, or majoram.

Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor.

Fresh ginger: peeled and thinly sliced.

Whole spices: mustard seed, coriander, peppercorns, red pepper flakes.

Ground spices: turmeric or smoked paprika are great for both color and flavor

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Condiment

Cuisine: American

Keyword: quick pickle

Author: Hip Foodie Mom

Equipment

• mason jars with lids or any jar with well fitting lid

Ingredients

• 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

Instructions

• 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!

Notes

*Any basic vinegar will work: white vinegar, apple cider, white wine, and rice vinegar 

Storage: These pickles are not canned. They can be stored in the refrigerator for up to 1 to 2 months. I recommend eating them within 2 to 3 weeks for best results!