Quick Veggie Pickles Recipes
HOW TO MAKE QUICK PICKLED VEGETABLES
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
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
Provided by Food Network Kitchen
Time 4h20m
Number Of Ingredients 0
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
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
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
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
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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- Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)
- Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars with the prepped veggies.
- Begin adding the veggies and if your are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.
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- Brine: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
- Pick Your Pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour liquid over ingredients so that they are covered (you may not need all of the liquid).
- Pickle: Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)
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