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!Lightly adapted from The Kitchn's How to Quick Pickle Any VegetableYield: one 32 oz jar of pickled vegetables (or two pint jars)
1 mediumcarrot, peeled, cut into coins or matchsticks
¼headcauliflower, cut into small florets
½largered onion, thinly sliced
1mediumpickling cucumber, peeled, cut into coins or thinly sliced
3 to 4jalapenos, ends trimmed and seeds removed if very hot, sliced
2 to 3clovesgarlic, smashed and sliced
2tspwhole peppercorns, optional
2tspwhole mustard seeds, optional
For the brine:
1cupwhite distilled vinegar
¼cuprice vinegar or apple cider vinegar
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 feel better about the cleanliness of the jars.)
Fill the jar with the prepared vegetables and any flavorings you're using, such as peppercorns, garlic, mustard seeds, fresh or dried herbs. Set jar 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 cool for a few minutes, then screw on the lid. When 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.
Quick pickled vegetables will keep in the refrigerator for up to one month, possibly longer.
Tried the recipe?Comment below to let us know how it was!