This quick pickled vegetables recipe is my go to recipe for pickling. It’s incredibly easy to make, quick to whip up, delicious…and bonus points…a fantastic way to keep vegetables fresh for longer. Such a win all around.
I love making a few jars and having them in my refrigerator for a quick snack, to add them to my salad bowls for lunch or to add them as a side for dinner. They add a great bite to any meal.
You can double or triple this recipe, and you can modify it for any vegetable you prefer.
You could also even pickle fruits, if you are into that: think strawberries or melon slices. Yum.
I have used this recipe countless times, especially for carrots, cucumbers, shallots and cauliflowers; my husband and I just made all four of these veggies to go with a beautiful spread of homemade Middle Eastern inspired staples:
It was a beautiful and delicious pairing. Highly recommend.
If you love condiments, this is for you. The pickled vegetables add such a beautiful crunch, texture and flavor to your foods, enhancing them for the better.
Enjoy these pickled vegetables on top of nachos, tacos, wraps and sandwiches, along with breakfast, in charcuterie boards…or even right out of the jar. You name it.
Hope you love this Quick Pickled Vegetables recipe, and find it easy to make.
Description
These quick pickled vegetables are simple and easy to make. They are wonderful to enjoy on their own, to add on top of a meal or to have as a side. The vegetables turn out fresh, crisp and delicious.
- Place vegetables and garlics in 32 oz jar and set aside.
- Heat water in a pot on the stove until simmering. Stir in salt until dissolved. Stir in vinegar. Pour liquid over the vegetables, so they are completely covered by it. Let it cool completely at room temperature, seal shut and transfer jar to the refrigerator. Let vegetables pickle for at least an hour before consuming.
Notes
Recipe lasts fresh in the refrigerator for ~3 weeks.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Sides
