A simple step-by-step guide to making the best Quick Pickled Vegetables! Option to use almost any type of vegetable like carrots, red onion, bell pepper, etc.
A Simple Guide To Quick Pickled Vegetables
Towards the end of the summer we are always overwhelmed by all the vegetables that are coming out of the garden or from our local CSA, which led us to discovering this quick pickling process. We have already been quick pickling red onions and pickles for a long time but now we are using this simple process for ALL the different veggies! Perfect for extending their shelf-life in the fridge so that we can enjoy them for longer.
What You Will Need
- thinly sliced fresh vegetables – we used red bell pepper, green bell pepper, carrots, and red onion, but there are a variety of other vegetables that you could use too!
- water – provides some added liquid to the jar.
- red wine vinegar, white vinegar, & apple cider vinegar – why so many different vinegars – after testing I just really liked the increased depth of flavor that resulted from using a couple different kinds of vinegars!
- kosher salt – helps with preserving the veggies in the fridge.
- garlic cloves, whole peppercorns, & a bay leaf – these are all about bringing some great flavor!
What Is Quick Pickling
Quick pickling is a very simple process of soaking food in a spiced vinegar and water solution for the purpose of enjoying immediately or soon after being placed in the jar. These are typically stored in the fridge and are not shelf-stable like canned or fermented vegetables.
What Are The Best Vegetables To Pickle
For this recipe we decided to use red bell peppers, green bell peppers, carrots and red onions. We also have an amazing recipe for refrigerator dill pickles, but if you are looking for other options we also recommend trying – asparagus, beets, cauliflower, ginger, green beans, mushrooms, parsnips, radishes, or turnips.
Flavors & Variations
These pickled veggies are amazing as is, but if you are looking to change it up a bit there are a few flavor variations you could make. If you like a little sweetness you could add 1-2 tablespoons of coconut sugar to the vinegar solution (doing so would no longer make them Whole30 compliant). You could also add a variety of fresh herbs (i.e. dill, parsley, thyme, sage, etc.) and/or aromatics (ginger, turmeric root, lemon zest, etc.) to the jar for some added flavor.
How To Store Refrigerator Pickled Vegetables
Your mason jars of quick pickled vegetables can simply be store in the refrigerator for up to 3 weeks. We like giving them a full 24 hours in the fridge before enjoying in order to get the best flavor!
How To Make Quick Pickled Vegetables
First, begin by placing all of the vinegars, water, garlic, peppercorns, salt, and bay leaf in a small saucepan and bring it to a simmer.
While that is warming up you can place all of your thinly sliced vegetables in a mason jar.
Next, pour the spiced vinegar and water solution in the jar and make sure that the garlic, peppercorns, and bay leaf make it in.
Then fasten the lid.
Now you can enjoy them immediately or store in the fridge for up to 3 weeks.
Recipe FAQ
- Sweetness: if you want to add a touch of sweetness you can easily add in about 1-2 tablespoons of coconut sugar (don’t add if Whole30) or honey.
- Serving Suggestions: these are great on gyro bowls!
- Storage: store in a sealed container in the refrigerator for up to 3 weeks.
- Different Vinegars: why so many different vinegars – after testing I just really liked the increased depth of flavor that resulted from using a couple different kinds of vinegars!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Recipes You Might Like:
Quick Pickled Vegetables
- Prep Time: 15 minutes
- Sit time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Refrigerator
- Cuisine: American
Description
Quick Pickled Vegetables – an easy, delicious quick pickled vegetable recipe that is the perfect side dish for any meal!
Ingredients
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 medium carrot, thinly sliced 3 inch strips
- 1/4 purple onion, thinly sliced
- 1/4 cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons white vinegar
- 1/2 cup apple cider vinegar
- 1/2 teaspoon kosher salt
- 1–2 garlic cloves, smashed
- 5–7 whole black peppercorns
- 1 small bay leaf
Instructions
- Place thinly sliced vegetables into a mason jar.
- Add water, red wine vinegar, white vinegar, apple cider vinegar, garlic, black peppercorn and bay leaf to small saucepan.
- Bring to a simmer and then pour pickling liquid into same jar as vegetables while still hot (make sure the peppercorns, garlic and bay leaf make it into the jar as well).
- Let sit 30 minutes (careful it will be hot).
- Use immediately or store in the refrigerator for later use.
Notes
- Sweetness: if you want to add a touch of sweetness you can easily add in about 1-2 tablespoons of coconut sugar (don’t add if Whole30) or honey.
- Serving Suggestions: these are great on gyro bowls!
- Storage: store in a sealed container in the refrigerator for up to 3 weeks.
- Different Vinegars: why so many different vinegars – after testing I just really liked the increased depth of flavor that resulted from using a couple different kinds of vinegars!
Nutrition
- Serving Size: 1/6 of the jar
- Calories: 25
- Sugar: 1.7 g
- Sodium: 113.9 mg
- Fat: 0.2 g
- Carbohydrates: 4.6 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Leave a Rating & Comment