Quick Pickled Vegetables

These Pickled Vegetables are perfectly tangy, sweet, and spicy! Fresh veggies of your choice are combined with jalapeño slices, garlic, dill, and homemade pickling brine. Serve them as a crunchy snack, a flavorful side, or a zesty topping for salads and sandwiches.

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Why This Recipe Works

I love anything pickled, and some of my favorite condiments to pickle are cucumbers, daikon radishes, and carrots. Like my pickled onions, these pickled vegetables are a dream come true if you want to add a burst of flavor to your meals with minimal effort and ingredients!

You can transform fresh veggies into a tangy snack or garnish in just 15 minutes, plus chilling time. No special canning equipment is required, either! Just a saucepan, a couple of jars, and your fridge.

They make a vibrant addition to any dish, from tacos and burritos to burgers and sandwiches. And, with the flexibility to mix and match vegetables based on what’s in season or what you already have, this recipe is perfect for large families or those of you who want to reduce food waste!

Ingredients

Vegetables: Cucumbers, carrots, radishes, green beans, asparagus, beets, peppers, and turnips are some of my go-to’s. A good rule of thumb is to use crisp, fresh veggies.
Garlic: Garlic adds a pungent, spicy depth to the pickles, infusing the brine with a savory aroma. Use fresh garlic cloves, not garlic powder or minced garlic.
Jalapeño: I like to add a thinly sliced jalapeño to provide a spicy kick to the pickles, which can be adjusted according to your personal preferences.
Dill: Dill imparts a fresh, slightly anise-like flavor to the pickles, pairing especially well with cucumbers.
Mustard Seeds: Mustard seeds provide a tangy, slightly spicy flavor that complements the acidity of the vinegar. I use yellow mustard seeds here.
Vinegar: The vinegar you use (rice, white, apple cider, or white wine vinegar) will subtly alter the flavor profile of the vegetables, from mild and sweet to sharp and tangy.
Sugar: Balances the vinegar’s acidity, adding a slight sweetness that rounds out the flavors. Use regular granulated sugar.
Salt: Flavors the pickles but also works with vinegar to create an environment where bacteria can’t grow. Use pickling salt or kosher salt to prevent turning the brine cloudy.

Instructions

Prepare the Vegetables: Thoroughly wash 2 cups of vegetables. Slice or cut them according to your preference, ensuring they’ll fit nicely in your mason jars.
Add the Seasonings: Add a few slices of garlic and a thinly sliced jalapeño (if using) to each jar. Add the mustard seeds and sprigs of dill in the jar.
Season the Brine: In a bowl, combine ½ cup of your chosen vinegar (use 1/4 cup for white vinegar) with 1 cup hot water, 1 tablespoon sugar, and 2 tablespoons kosher salt. Stir the sugar and salt until dissolve, stirring occasionally. Taste for salt and sugar and adjust to your liking.
Marinate the Vegetables: Carefully pour the brine over the prepared vegetables in the jars, making sure they are completely submerged. If necessary, add a bit more vinegar or water to cover them.
Seal the Jars: If you’re pickling delicate vegetables, like cucumbers or asparagus, let the brine cool slightly so the veggies maintain their vibrant color and crunch. Seal the jars tightly and gently shake them to distribute the flavors evenly.
Chill & Enjoy: Refrigerate the sealed jars for at least 1 hour, but aim for 24 hours for the best flavors. Serve your homemade pickled vegetables as a snack, a vibrant side dish, or a flavorful addition to salads and sandwiches.

Substitutions & Variations

Vegetables: Feel free to experiment with cauliflower, broccoli, or even mushrooms. The key is choosing vegetables that will hold up well to the pickling process!
Jalapeño: If heat isn’t your thing, omit the jalapeño altogether or replace it with sweet bell pepper. For more spice, experiment with other hot peppers like serrano or habanero.
Dill: Not a fan of dill? Try fresh tarragon, cilantro, or even a few bay leaves.
Mustard Seeds: For a more intense bite, try using black mustard seeds or coriander seeds for a citrusy note.
Sugar: You can substitute sugar with honey for a more natural sweetness.
Salt: Pickling or kosher salt is best, but you can also use non-iodized sea salt. Be mindful of the grain size, as it can affect the salinity of your brine.

Storing & Reheating

Proper storage and handling are key to maintaining the freshness and flavor of your pickled vegetables! Follow these quick tips:

Fridge: Store your pickled vegetables in the refrigerator, tightly sealed. They will keep well for 2-3 weeks this way, and sometimes even longer.
Freezer: I don’t recommend freezing pickled vegetables as the freezing process can significantly alter their texture, making them mushy.

Expert Tips

Cut Vegetables Uniformly: Consistent sizes in your vegetable cuts not only make for a beautiful visual but also ensure every bite has the same tang and crunch.
Use Non-Reactive Containers: Pickle in glass jars or ceramic containers to avoid any unwanted chemical reactions that metal containers might cause with the acidic brine.
The Right Salt Matters: Use pickling or kosher salt without anti-caking agents or iodine, which can cloud the brine and affect the flavor of your pickles.
Leave Room: When you’re filling your jars, leave about a half-inch of space at the top. This allows for the expansion of the brine and ensures the vegetables stay submerged.
Have Patience: While you can start enjoying your pickles as early as 24 hours after refrigeration, giving them a few more days can significantly enhance their flavor. The longer they sit, the more developed the flavors become!

FAQs

Is it necessary to sterilize the jars before pickling?

For quick pickles that will be eaten within a few weeks and stored in the refrigerator, washing the jars thoroughly in hot, soapy water and drying them is usually good enough.

Can I reuse the brine for another batch of pickles?

No, you should not reuse brine for new batches of pickles because the strength of the vinegar and salt diminishes. Plus, the brine may have absorbed flavors and bacteria from the previous vegetables.

Why did my pickled vegetables turn mushy?

Mushiness can result from overcooking the vegetables in the brine or using vegetables that aren’t fresh. To maintain crispness, use fresh produce, and for certain types, let the brine cool before adding it.

If you enjoyed this pickled vegetables recipe, be sure to check out some more of my favorite pickled recipes like these:

If you try this Pickled Vegetables recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!