Quick Pickled Vegetables
These quick pickled vegetables are a versatile, tangy condiment perfect for sandwiches, salads, or as a crunchy side dish. Bright, crisp, and easy to make, they help preserve seasonal vegetables and add a fresh zing to your meals.
Ingredients
Vegetables
- 4 cups mixed firm vegetables (cucumbers, carrots, cauliflower, green beans, radishes) About 4 cups total
Brine
- 1 cup white distilled or apple cider vinegar (5% acidity) Vinegar acidity matters for safe pickling
- 1 cup water Dilutes the brine for balanced acidity
- 1 tablespoon pickling or kosher salt Avoid iodized table salt
- 1-2 tablespoons sugar Optional; for balance if using cider vinegar
Spices
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 leaf bay leaf
- pinch red pepper flakes Optional for heat
Aromatics
- 2 cloves garlic Optional
- 1 sliced onion Optional
- 1 sprig fresh dill Optional
Instructions
Preparation
- Wash and trim all vegetables. Slice cucumbers, cut carrots into sticks, separate cauliflower into florets, and trim green beans.
- Sterilize jars and lids by washing in hot, soapy water and keeping them warm.
Brine Preparation
- In a pot, combine vinegar, water, pickling salt, sugar, mustard seeds, peppercorns, bay leaf, and optional red pepper flakes.
- Bring the mixture to a simmer until salt and sugar dissolve.
Packing the Jars
- Tightly pack the vegetables into sterilized jars, adding garlic and dill sprigs if using.
- Pour the hot brine over the vegetables, leaving about 1/2 inch headspace.
- Seal the jars and refrigerate for at least 24-48 hours before eating.
Notes
For low-sodium pickles, reduce the salt but keep in mind it will affect flavor. If you want sweeter pickles, increase the sugar. Always use vinegar labeled 5% acidity for safe pickling.