This quick pickled vegetables recipe is a fantastic way to add some zing to your meals! It’s super simple, using fresh veggies like cucumbers, carrots, and radishes, all soaked in a tasty vinegar mix.
I love making these on a sunny day—they’re crisp, refreshing, and perfect for snacking! Plus, they brighten up any sandwich or salad. Who knew veggies could be this fun? 😄
Key Ingredients & Substitutions
Cucumbers: Thinly sliced cucumbers are the base of this recipe. I prefer using English cucumbers for their thin skin and fewer seeds, but regular cucumbers work just fine too!
Carrots: Julienned carrots add a nice crunch and a hint of sweetness. If you’re short on time, pre-cut bagged carrots are a quick alternative.
Daikon Radish: This gives a unique flavor and texture. You can substitute regular radishes if you can’t find daikon. They’ll still add that lovely tang!
Jalapeño Pepper: For a spicy kick, jalapeños are perfect. You can swap them for banana peppers if you prefer something milder.
Vinegar: White vinegar works well, but you could use rice vinegar for a slightly sweeter taste. It’s a great option if you want a more delicate flavor.
What’s the Best Way to Prepare and Pack My Vegetables?
Getting your vegetables just right is key! Start by washing everything thoroughly so they’re clean and fresh. For slicing, a sharp knife or a mandoline can help you get even, thin slices, which makes for a better pickle. Pack the vegetables tightly in clean jars. This will ensure they get enough brine to soak in all that flavor!
- Slice cucumbers into rounds or half-moons, depending on your preference.
- Julienne carrots and daikon radish into thin strips for even pickling.
- Add sliced jalapeños for a nice kick, adjusting the amount to your heat preference.
By following these steps, you’ll make pickling easier and end up with delicious veggies in no time!
Easy Quick Pickled Vegetables
Ingredients You’ll Need:
- 1 cup thinly sliced cucumber rounds
- 1 cup julienned carrots
- 1 cup julienned daikon radish (or regular radish strips)
- 1 jalapeño pepper, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- Optional: 1 garlic clove, thinly sliced
How Much Time Will You Need?
This quick pickling process takes about 15 minutes to prepare and about 1 hour to chill in the refrigerator. It’s best to let your vegetables sit for at least 24 hours to really soak up the flavors. So, if you can wait, they will taste even better the next day!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing all your vegetables well. This step is important to remove any dirt or residues. For the cucumbers, thinly slice them into rounds. Use a knife or a mandoline for even slices. Julienne the carrots and daikon radish into thin strips, and slice the jalapeño thinly as well. If you like a little extra flavor, you can also thinly slice a garlic clove to add to the mix!
2. Make the Brine:
In a medium saucepan, combine the white vinegar, water, sugar, and kosher salt. Put the mix over medium heat and stir until the sugar and salt have completely dissolved. Once that’s done, take the saucepan off the heat and let the brine cool slightly. It shouldn’t be boiling hot when you pour it over the veggies!
3. Pack the Jars:
In clean glass jars, tightly pack your sliced vegetables. If you’ve opted to use garlic, sprinkle some slices in with the veggies. Packing them tightly helps ensure that they soak up all that delicious brine!
4. Pour the Brine:
Next, carefully pour the warm brine over the packed vegetables. Make sure everything is fully submerged under the liquid. You can gently tap the jars on the counter to help release any air bubbles that might be trapped.
5. Cool and Refrigerate:
Let the jars cool at room temperature for a little while. Once they’ve cooled down enough, seal them with lids. Then, pop the jars in the refrigerator.
6. Enjoy!
For the best flavor, let your pickled vegetables chill for at least 1 hour before tasting. However, let them sit for 24 hours if you can resist! They’ll be even tastier as the flavors meld together. Now, you can enjoy them as a tangy side, topping for your sandwiches, or even as a snack straight from the jar!
Remember to store any leftovers in the refrigerator and enjoy them within 2 weeks. Happy pickling!
FAQ for Easy Quick Pickled Vegetables
Can I Use a Different Type of Vinegar?
Absolutely! While the recipe calls for white vinegar, you can use rice vinegar for a milder, sweeter taste, or apple cider vinegar for a more fruity twist. Just keep the ratio the same for best results!
How Long Do These Pickled Vegetables Last?
These quick pickled vegetables can be stored in the refrigerator for up to 2 weeks. Make sure they remain submerged in the brine and use clean utensils to scoop them out to ensure they last longer!
Can I Change the Vegetables in This Recipe?
Yes! Feel free to get creative. You can use other crisp vegetables like zucchini, bell peppers, or cauliflower. Just make sure they are cut into similar sizes for even pickling.
What’s the Best Way to Serve Pickled Vegetables?
These pickled veggies are incredibly versatile! They make a great topping for tacos, sandwiches, or salads, or you can enjoy them straight from the jar as a refreshing snack. Get creative with how you serve them!
