This recipe for quick pickled vegetables is super simple and full of flavor! You can use any veggies you like, from cucumbers to carrots, all soaked in a tangy vinegar mix.
I love making these pickles when I want a crunchy snack or an easy side for meals. Plus, they’re ready in no time! Your fridge will thank you later! 😄
Key Ingredients & Substitutions
Carrots: Fresh, crisp, and colorful! If you don’t have them on hand, you can use bell peppers for a sweet crunch or even zucchini for a twist.
Cucumber: The pickling type is usually the best, but any cucumber works. English cucumbers or Persian cucumbers can be great substitutes too, and they don’t need peeling!
Daikon Radish: A mild and crunchy radish, daikon adds a unique flavor. If you can’t find it, you could use regular red radishes or even turnips for a similar texture.
Jalapeño: This adds a nice kick! If you’re looking for a milder option, feel free to skip it, or use a few slices of sweet pepper for color with no heat.
Vinegar: Distilled white vinegar is great for clarity of flavor, but apple cider vinegar works too for a sweeter taste. Just be mindful it has a little different tang.
How Do You Properly Prepare Vegetables for Pickling?
Getting your vegetables ready is key for making great pickles. Proper cutting and packing ensures even pickling and flavor absorption.
- Wash vegetables thoroughly to remove dirt and pesticides.
- Peel carrots and daikon as needed, then julienne them into thin matchsticks for easy pickling.
- Slicing cucumbers thinly maximizes flavor absorption. You can even cut them into rounds or quarters depending on your preference.
- Pack the jars tightly but don’t overcrowd them; this allows the pickling liquid to circulate and reach every piece.
How to Make Easy Quick Pickled Vegetables
Ingredients You’ll Need:
- 1 cup peeled and julienned carrots
- 1 cup thinly sliced cucumber
- 1 cup peeled and julienned daikon radish (or any other white radish)
- 1 jalapeño pepper, thinly sliced
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 1 hour of sitting time before the pickles are ready. If you can wait a little longer, letting them sit in the fridge for several hours or overnight will enhance the flavors. You can enjoy these crunchy pickled vegetables in less than 2 hours total!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing all your vegetables thoroughly. Peel the carrots and daikon as needed. Cut the carrots and daikon radish into thin, matchstick-sized strips. For the cucumber, slice it as thinly as possible, and don’t forget to slice the jalapeño if you’re using it!
2. Make the Pickling Liquid:
In a small saucepan, combine the distilled white vinegar, water, sugar, and salt. Heat it over medium heat until it comes to a gentle simmer. Stir the mixture until the sugar and salt have completely dissolved. This step builds a nice tangy base for your pickles!
3. Pack the Jars:
Grab some clean glass jars for your pickles. Place the prepared vegetables into the jars, packing them tightly but gently to avoid crushing anything. You want to make sure there’s enough space for the pickling liquid.
4. Pour the Pickling Liquid:
Now, carefully pour the hot pickling liquid over the vegetables in the jars, ensuring that all the veggies are fully submerged. If needed, you can press down a bit to make sure everything is covered.
5. Cool and Refrigerate:
Let the jars cool to room temperature, then cover them with lids and pop them into the refrigerator. This allows the flavors to meld beautifully!
6. Let Them Pickle:
Your quick pickles will be ready to taste after just 1 hour, but give them some time—waiting a few hours or even overnight will make them taste even better!
7. Store and Enjoy:
These delicious pickled vegetables can be stored in the refrigerator for up to 2 weeks. Enjoy them as a crunchy side dish, a topping for salads, sandwiches, or even as a snack on their own!
FAQ for Easy Quick Pickled Vegetables
Can I Use Different Vegetables for Pickling?
Absolutely! Feel free to experiment with other veggies like bell peppers, red onions, or even green beans. Just make sure they have a similar crunch to ensure they pickle well!
How Do I Adjust the Spice Level?
If you prefer a milder flavor, simply omit the jalapeño pepper. For extra heat, consider adding more jalapeños or even a pinch of red pepper flakes to the pickling liquid.
Can I Make Pickled Vegetables Ahead of Time?
Yes, you can make these pickled vegetables ahead! They taste even better after sitting in the fridge for a day or two, allowing the flavors to blend. Just be sure to store them in airtight jars.
How Should I Store Leftover Pickles?
Store any leftovers in the refrigerator in the same jars you used to pickle them. They’ll keep well for up to 2 weeks, making for a quick and tasty addition to your meals!
