Quick Veggie Pickles Recipes

HOW TO MAKE QUICK PICKLED VEGETABLES

How to Make Quick Pickled Vegetables image

A guide for how to make quick pickled vegetables, including recipes for pickled radish, carrots, cucumber, spicy cauliflower, and onion!

Provided by Minimalist Baker

Categories Side

Time 1h20m

Number Of Ingredients 5

Ingredients

2 cup sliced vegetables
1 cup vinegar ((our go-to is apple cider, distilled white, or red wine))
1 cup water
3/4 tsp sea salt ((depending on vegetable used and preferred saltiness))
1 Tbsp cane sugar ((or sub stevia to taste))

Steps:

Add sliced vegetables to a mason jar or glass container. Set aside.
To a small saucepan add vinegar of choice, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
Pour the brine over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover. *When pickling cucumbers, we generally like to let the brine cool so the cucumbers maintain their color and crunch.
Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

Nutrition Facts : ServingSize 1 two-tablespoon servings, Calories 15 kcal, Carbohydrate 3.8 g, Protein 0.3 g, Sodium 147 mg, Fiber 0.4 g, Sugar 2.5 g

QUICK VEGGIE PICKLES

Quick Veggie Pickles image

Provided by Food Network Kitchen

Time 4h20m

Number Of Ingredients 0

Ingredients

Steps:

Combine 1 3/4 cups water, 1 1/4 cups distilled white vinegar, 3 tablespoons sugar, 2 tablespoons kosher salt, 1 tablespoon each coriander seeds and yellow mustard seeds, 1/2 teaspoon red pepper flakes, 1 bay leaf and 2 crushed garlic cloves in a saucepan and bring to a boil; simmer 2 minutes. Let cool. Cut 2 turnips into thin wedges and 3 carrots into sticks; put in a bowl or jar and pour in the cooled brine. Let sit 4 hours.

QUICK-PICKLED VEGETABLES

Quick-Pickled Vegetables image

You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.

Provided by Molly Baz

Categories Bon Appétit Quick and Healthy Quick & Easy Pickles Vinegar Cucumber Carrot Onion Healthy

Yield Makes about 1 cup

Number Of Ingredients 4

Ingredients

1/2 cup unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. kosher salt
1 cup thinly sliced vegetables (such as carrot, red onion, and/or cucumber)

Steps:

Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
Do Ahead
Vegetables can be pickled 3 days ahead. Cover and chill.

QUICK-PICKLED VEGETABLES

Quick-Pickled Vegetables image

Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar. Use a mixture of what's in season, and choose small, slender vegetables when you can. Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins.

Provided by Tejal Rao

Categories pickles, side dish

Time 30m

Number Of Ingredients 15

Ingredients

1 cup water
1/4 cup rice-wine vinegar
1/4 cup apple-cider vinegar
5 tablespoons white sugar
2 teaspoons kosher salt
3 whole star anise
15 black peppercorns
15 whole coriander seeds
1 serrano chile, split in half
6 to 8 carrots, peeled, cut diagonally into 3-inch pieces
6 to 8 small turnips, scrubbed and halved
1 small fennel bulb, cored and finely sliced
2 Asian pears, peeled, cored and finely sliced
3 to 4 rainbow beets, peeled and finely sliced
1/2 white onion, finely sliced

Steps:

Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.

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