Quick Pickled Vegetables ! A simple delicious recipe that can be used with most any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, asparagus or green beans! For long-term canning, see recipe notes!
Reading: vegetables that make goof pickles
Here’s a simple recipe to help extend summer’s bounty well into fall. Our fridge has been bursting at the seams- full of so many beautiful vegetables we’ve been receiving through our CSA -that it was getting a little out of hand. I set some time aside to sort through all the drawers and gather up what could be preserved for later use.
How to make Quick Pickled Veggies! (30 sec video)
Cabbage, carrots, beets could all be added into my fermentation projects, and dark leafy greens to an enormous pot of soup. Eggplant, summer squash and roasted peppers are Preserved in Olive Oil while other vegetables like cucumbers, radishes, beets, peppers and turnips, I set aside to pickle.
These quick pickled vegetables are a little less vinegary by design. Sometimes I’ll get a hankering for a little snack and often turn to these pickled veggies, because they taste great on their own, no need to bury them in a sandwich, which of course you can always do too.
But the point is, they are a little milder, sweeter and lend themselves well to snacking and charcuterie or cheese boards – or simply serve as tangy side dish with dinner. Truthfully, the best part of making this is … the joy and satisfaction it brings knowing I saved the life of a vegetable, before it was too late.
This recipe makes two Quart Jars full of pickled vegetables. If you are interested in pickling eggplant, here’s a tasty recipe for Moroccan Eggplant Pickles you may enjoy.
Pickled Turnips are especially delicious with Middle Eastern food and I feature them here with my favorite recipe for homemade falafel and pita.
Pickled peppers are great in sandwiches like this Falafel Burger ( or any burger for that matter).
Pickled Onions are a staple around here and we always have them on had for tacos and sandwiches.
Wash and prep your vegetables, taking the time to consider their beauty and perhaps how best to highlight their uniqueness. I wanted the colorful patterns of these Chioggia beets to really come through, so I sliced them very thinly, showing off their circles. This is the fun part!
Put on some good music and just create. It’s good for the soul!
Begin filling up your mason jars with veggies, layering with whole spices, aromatics ( onion, ginger, garlic) and herbs. While you are filling the jars, heat the pickling liquid on the stove and bring it to a boil.
Carefully pour hot the pickling liquid over the veggies completely submerging. Leave about a ½ inch space between the top of the liquid and the lid. Cover with the lid, cooling on the counter for a couple of hours before placing the fridge.
They will begin to have flavor the next day, and after a few days, they will taste even better.
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These will last 2-3 weeks in the fridge.
Enjoy these fun and easy refrigerator pickles!
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