Pickled Vegetables

This quick pickled vegetables recipe offers a delightful blend of tangy and crunchy goodness that elevates any meal. The vibrant medley of carrots, cucumbers, radishes, and bell peppers marinated in a sweet and savory brine, accented by a variety of whole spices, herbs, and garlic, creates a burst of flavor in every bite. These pickled vegetables make an excellent accompaniment to various dishes. Pair them with grilled chicken or fish for a refreshing and zesty contrast, add them to a charcuterie board for a pop of color and texture, or incorporate them into wraps and sandwiches for an extra layer of complexity. Whether enjoyed as a side or a condiment, these quick pickled vegetables add a versatile and delicious touch to your culinary repertoire.

Q: Can I use other vegetables in this recipe?Absolutely! Feel free to experiment with your favorite vegetables or seasonal picks. Just ensure they are thinly sliced or julienned for optimal pickling.

Q: How long do the pickled vegetables last?Stored in the refrigerator, these pickled vegetables can last up to a few weeks. The flavors continue to develop over time, making them even more delicious with each passing day.

Q: Can I adjust the level of sweetness or acidity in the brine?Yes, the sugar-to-vinegar ratio can be adjusted to suit your taste preferences. Add more sugar for a sweeter profile or more vinegar for extra acidity.

Q: Can I reuse the brine for another batch?While you can reuse the brine, the second batch may be less intense in flavor. If you choose to reuse it, bring the brine to a boil again before pouring it over the new vegetables.

Q: Are the whole spices, herbs, and garlic necessary?They are optional but highly recommended for added flavor complexity. Customize the pickling spices to your liking, and don't be afraid to get creative with different combinations.

Q: Can I heat the brine in the microwave instead of on the stovetop?It's preferable to heat the brine on the stovetop to ensure that the sugar and salt fully dissolve. However, you can use the microwave in short intervals, stirring in between, until everything dissolves.

Q: Can I use apple cider vinegar instead of white vinegar?Yes, apple cider vinegar can be used for a slightly different flavor profile. Experiment with different vinegars to find your preferred taste.

Q: Can I make these pickled vegetables spicier?Absolutely! Add a pinch of red pepper flakes or a sliced chili pepper to the brine for a spicy kick.

Q: Are these pickled vegetables suitable for canning?This recipe is designed for quick refrigerator pickling, not for canning. For canning, use recipes specifically developed for preserving at room temperature.

Q: Can I serve the pickled vegetables immediately after making them?While they can be enjoyed after 1-2 hours of marinating, allowing the vegetables to soak in the brine for a longer period enhances the flavor. For best results, let them marinate in the refrigerator for a day or two before serving.

Pickled Vegetables

Ingredients

  • 2 cups of assorted vegetables (carrots, cucumbers, radishes, bell peppers, etc.), thinly sliced or julienned
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • Optional: Whole spices (peppercorns, mustard seeds, coriander seeds, fennel seeds, etc.)
  • Optional: Fresh herbs (dill, thyme, rosemary, etc.)
  • Optional: Garlic cloves, peeled and sliced
  • Sterilized glass jars with tight-fitting lids

Instructions

Prepare Vegetables:

  1. Wash and peel the vegetables as needed.
  2. Slice or julienne the vegetables into thin, uniform pieces.

Prepare Brine:

  1. In a saucepan, combine vinegar, water, sugar, and salt.
  2. Place the saucepan over medium heat and stir until the sugar and salt dissolve.
  3. Bring the mixture to a gentle boil, then remove it from heat and let it cool to room temperature.

Add Spices, Herbs, and Garlic:

  1. Decide on the flavors you want to add. For each jar, you can mix and match whole spices, herbs, and garlic according to your preference.
  2. Common combinations include:
  3. 1 teaspoon peppercorns, 1 teaspoon mustard seeds, and a sprig of dill
  4. 1 teaspoon coriander seeds, 2 garlic cloves, and a few thyme sprigs
  5. 1 teaspoon fennel seeds, 1 bay leaf, and a few slices of garlic

Pack Jars:

  1. Divide the sliced vegetables evenly among the sterilized glass jars.
  2. Add your chosen combination of whole spices, herbs, and garlic to each jar.

Pour Brine Over Vegetables:

  1. Once the brine has cooled, pour it over the vegetables in the jars, making sure they are completely submerged.
  2. Leave a little space at the top of the jar to allow for expansion.

Seal Jars:

  1. Seal the jars tightly with their lids.

Chill and Marinate:

  1. Place the jars in the refrigerator and let the vegetables marinate for at least 1-2 hours before consuming.
  2. The longer they sit, the more flavorful they will become. They can be enjoyed for up to a few weeks.

Serve and Enjoy:

  1. Use the quick pickled vegetables as a crunchy side, a tangy addition to salads, or a flavorful topping for sandwiches and burgers.

Feel free to experiment with different combinations of vegetables, spices, and herbs to create your own unique pickled vegetable blend!

Notes

Ingredients

  • 2 cups of assorted vegetables (carrots, cucumbers, radishes, bell peppers, etc.), thinly sliced or julienned
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • Optional: Whole spices (peppercorns, mustard seeds, coriander seeds, fennel seeds, etc.)
  • Optional: Fresh herbs (dill, thyme, rosemary, etc.)
  • Optional: Garlic cloves, peeled and sliced
  • Sterilized glass jars with tight-fitting lids

Instructions

Prepare Vegetables:

  1. Wash and peel the vegetables as needed.
  2. Slice or julienne the vegetables into thin, uniform pieces.

Prepare Brine:

  1. In a saucepan, combine vinegar, water, sugar, and salt.
  2. Place the saucepan over medium heat and stir until the sugar and salt dissolve.
  3. Bring the mixture to a gentle boil, then remove it from heat and let it cool to room temperature.

Add Spices, Herbs, and Garlic:

  1. Decide on the flavors you want to add. For each jar, you can mix and match whole spices, herbs, and garlic according to your preference.
  2. Common combinations include:
  3. 1 teaspoon peppercorns, 1 teaspoon mustard seeds, and a sprig of dill
  4. 1 teaspoon coriander seeds, 2 garlic cloves, and a few thyme sprigs
  5. 1 teaspoon fennel seeds, 1 bay leaf, and a few slices of garlic

Pack Jars:

  1. Divide the sliced vegetables evenly among the sterilized glass jars.
  2. Add your chosen combination of whole spices, herbs, and garlic to each jar.

Pour Brine Over Vegetables:

  1. Once the brine has cooled, pour it over the vegetables in the jars, making sure they are completely submerged.
  2. Leave a little space at the top of the jar to allow for expansion.

Seal Jars:

  1. Seal the jars tightly with their lids.

Chill and Marinate:

  1. Place the jars in the refrigerator and let the vegetables marinate for at least 1-2 hours before consuming.
  2. The longer they sit, the more flavorful they will become. They can be enjoyed for up to a few weeks.

Serve and Enjoy:

  1. Use the quick pickled vegetables as a crunchy side, a tangy addition to salads, or a flavorful topping for sandwiches and burgers.

Feel free to experiment with different combinations of vegetables, spices, and herbs to create your own unique pickled vegetable blend!

Pickled Vegetables

Ingredients

Instructions

Prepare Vegetables:

  1. Wash and peel the vegetables as needed.
  2. Slice or julienne the vegetables into thin, uniform pieces.

Prepare Brine:

  1. In a saucepan, combine vinegar, water, sugar, and salt.
  2. Place the saucepan over medium heat and stir until the sugar and salt dissolve.
  3. Bring the mixture to a gentle boil, then remove it from heat and let it cool to room temperature.

Add Spices, Herbs, and Garlic:

  1. Decide on the flavors you want to add. For each jar, you can mix and match whole spices, herbs, and garlic according to your preference.
  2. Common combinations include:
  3. 1 teaspoon peppercorns, 1 teaspoon mustard seeds, and a sprig of dill
  4. 1 teaspoon coriander seeds, 2 garlic cloves, and a few thyme sprigs
  5. 1 teaspoon fennel seeds, 1 bay leaf, and a few slices of garlic

Pack Jars:

  1. Divide the sliced vegetables evenly among the sterilized glass jars.
  2. Add your chosen combination of whole spices, herbs, and garlic to each jar.

Pour Brine Over Vegetables:

  1. Once the brine has cooled, pour it over the vegetables in the jars, making sure they are completely submerged.
  2. Leave a little space at the top of the jar to allow for expansion.

Seal Jars:

  1. Seal the jars tightly with their lids.

Chill and Marinate:

  1. Place the jars in the refrigerator and let the vegetables marinate for at least 1-2 hours before consuming.
  2. The longer they sit, the more flavorful they will become. They can be enjoyed for up to a few weeks.

Serve and Enjoy:

  1. Use the quick pickled vegetables as a crunchy side, a tangy addition to salads, or a flavorful topping for sandwiches and burgers.

Feel free to experiment with different combinations of vegetables, spices, and herbs to create your own unique pickled vegetable blend!

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