Quick Pickled Veggies
For the longest time, I didn’t like pickles or pickled anything. Which was weird because I love a pop of acid from lemon juice or a splash of vinegar. Now, I still can’t stand the traditional cucumber pickle, especially from a jar at all. But give me these quick pickled veggies any day. Cucumbers included.
The most labor-intensive part of this recipe is slicing all the vegetables. However, if you have a mandolin or shredder/slicer attachment for a food processor, this will go much faster. I’ve done this with julienned, shredded, and thinly sliced vegetables. My preference is either julienned or thinly sliced because the vegetables retain more of their crunch.
Use any kind of vegetables you prefer: carrots, radishes, onion, cucumber, napa cabbage, broccoli stems, beets, thinly sliced garlic, chard stems, kale, kohlrabi, parsnips, cauliflower, … This is a great way to utilize whatever veggies you happen to have in the fridge. The image above has napa cabbage, red radishes, and carrots on the left and golden beets and watermelon radish on the right.
The pickling liquid is made from simmering water, apple cider vinegar, white vinegar, sugar, salt, and garlic for about 5 minutes. Personally, I like the blend of apple cider vinegar with white vinegar but play with the different varieties of vinegar that you have at home to see what you like. You then pour it over the veggies and let it sit and cool for about 15 – 20 minutes. Drain then add the veggies to any number of recipes.
The top image shows blackened chicken tacos with marinated kale with pickled golden beets and watermelon radishes. The bottom is a sandwich with crispy tofu, roasted red pepper sauce, kale, arugula, and pickled golden beets and watermelon radishes.
Quick Pickled Veggies
- ½ cup water
- ¼ cup apple cider vinegar
- ¼ cup white vinegar
- 2 tbsp sugar
- 1 tbsp kosher salt
- 1 large garlic clove, peeled and very lightly smashed
- 2 cups thinly sliced or julienned vegetables
- Bring the water, apple cider vinegar, white vinegar, sugar, salt, and garlic to a simmer in a small pot over medium heat. When it reaches a simmer, turn down the heat slightly and let it gently simmer stirring occasionally until the sugar is dissolved, about 5 minutes.
- Make sure your vegetables are in a heat-safe bowl. Pour the hot liquid over the vegetables. Carefully toss the vegetables so that they all are able to soak up the pickling liquid. Let cool, tossing as needed if there are a few veggies poking out of the liquid, for about 15 – 20 minutes.
- Drain the excess liquid and use the veggies on tacos, sandwiches, burgers, or on pretty much anything. Enjoy!
2 thoughts on “Quick Pickled Veggies”
Is there a way to safely store the remainder of what doesn’t get immediately used? Can it be stored in jars in the fridge, or must it be in a sterilized, processed canning jar? Thanks!
I store them in a jar or similar with an airtight lid in the refrigerator for about 3-4 days (they have never lasted beyond that because we eat them all). If you were looking into storing them for a longer period of time and do decide to go through the canning process, let me know how it turns out (I’ve never canned anything before)!