Quick Pickled Vegetables

$- 1 cup cucumber, sliced into thin rounds - 1 cup carrots, julienned - 1 cup radishes, sliced thin - 1 cup red onion, thinly sliced - 1 cup apple cider vinegar - 1 cup water - 2 tablespoons granulated sugar - 1 tablespoon kosher salt - 1 teaspoon black peppercorns - 1 teaspoon mustard seeds - 1 teaspoon red pepper flakes (optional) Gather these ingredients before you start. Fresh vegetables give the best taste. The apple cider vinegar adds a nice zing. Sugar and salt balance the flavors well. Black peppercorns and mustard seeds give a warm spice. If you like heat, add red pepper flakes. Using a mix of colors makes the dish pretty too. You can find these items at any grocery store. This recipe is quick and easy. It makes a great snack or side dish. You’ll love how fresh they taste! For the full recipe, check out the steps I provided earlier. - Combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes in a saucepan. - Heat over medium, stirring until dissolved. To start, I mix my brine in a saucepan. I use one cup of apple cider vinegar and one cup of water. Then, I add two tablespoons of sugar and one tablespoon of salt. I like to toss in one teaspoon of black peppercorns and mustard seeds. If you enjoy some heat, add a teaspoon of red pepper flakes. I place the saucepan on medium heat and stir the mix until the sugar and salt dissolve. - Remove brine from heat and let it cool for 5 minutes. - Layer the prepared vegetables in a glass jar or bowl. After the brine simmers and smells great, I take it off the heat. I let it cool for about five minutes. While it cools, I prepare my veggies. I slice cucumbers, julienne carrots, and thinly slice radishes and red onions. I layer them in a glass jar. I like to mix the colors for a pretty look. - Pour cooled brine over vegetables. - Seal and let sit for at least 30 minutes, or refrigerate for stronger flavor. Now, I carefully pour the cooled brine over the vegetables. I make sure all the veggies are covered in the liquid. If needed, I use a spoon to press them down. Then, I seal the jar or cover the bowl. I let them sit at room temperature for at least 30 minutes. For a stronger flavor, I pop them in the fridge for a few hours or overnight. These quick pickled vegetables are easy to make. You can enjoy them soon after. For the full recipe, check out the section above. - Use fresh, crisp vegetables for the best texture. - Adjust sugar and salt for your taste. A little more sugar gives sweetness. A bit more salt adds flavor. - Add herbs like dill or thyme for extra flavor. These herbs give depth. - Experiment with different types of vinegar. Try rice vinegar for a milder taste or malt vinegar for a stronger kick. - You can add pickled vegetables to salads, sandwiches, or bowls. They add a nice crunch. - Pair them with grilled meats or tacos for a zesty touch. They brighten up any meal. When you make quick pickled vegetables, you can follow the Full Recipe for a tasty result! {{image_4}} You can mix and match your favorite veggies. Try using bell peppers, zucchini, or asparagus. Each vegetable has its own unique taste. Mixing colors makes your dish look great. The more colorful your jar, the more fun it is to eat! Vary the brine for new flavors. You can use rice vinegar or malt vinegar for a different taste. Want a little more zing? Add garlic or ginger to your brine. This gives your pickles a nice kick that can surprise your taste buds. If you love heat, add more red pepper flakes. This will make your pickles spicy and exciting. You can also squeeze in some lime juice for a citrus twist. This adds a bright flavor that makes your pickles even better. Store your pickled vegetables in an airtight container in the fridge. This keeps them fresh and crisp. Try to enjoy them within 1-2 weeks for the best taste. If you want to keep them longer, think about using water bath canning methods. This helps preserve the veggies for months. Always label your jars with dates. This way, you can track how fresh they are. If you notice any signs of spoilage, like a bad smell or mold, toss them out. Safety first! Enjoy your quick pickled vegetables in salads, sandwiches, or as a side. For the full recipe, check out the earlier section. Quick pickled vegetables last about 1-2 weeks in the fridge. The vinegar helps preserve them. After this time, their taste and crunch may fade. Always check them for quality before eating. Yes, you can reuse the pickling brine. However, it works best for quick pickling other vegetables. The brine will still have flavor, but it may be less strong. Fresh brine will give you the best results. You can use quick pickled vegetables in many ways. They make great garnishes for tacos or sandwiches. You can toss them into salads for extra crunch. They also work well as side dishes for grilled meats. Yes, quick pickled vegetables are safe to eat. Just make sure you store them properly. Consume them within the suggested time frame for the best taste and safety. You learned how to make quick pickled vegetables in this blog post. We covered the ingredients, step-by-step instructions, and useful tips. Remember to choose fresh veggies and vary your brine for unique flavors. You can enjoy these pickles in many dishes or as snacks. Keep them in the fridge for a couple of weeks, and don’t forget to check for spoilage. Now, it’s time to experiment and find your own favorite combinations. Happy pickling!$

Elevate your meals with these quick pickled vegetables! This simple recipe combines fresh cucumbers, carrots, radishes, and red onions in a tangy apple cider vinegar brine, delivering bold flavors in just 30 minutes. Perfect for snacks, sandwiches, or as a zesty side dish, these vibrant veggies are sure to impress. Click through to explore the full recipe and learn how to create this easy, refreshing treat at home!

Print Recipe Pin Recipe

Ingredients

1 cup cucumber, sliced into thin rounds

1 cup carrots, julienned

1 cup radishes, sliced thin

1 cup red onion, thinly sliced

1 cup apple cider vinegar

1 cup water

2 tablespoons granulated sugar

1 tablespoon kosher salt

1 teaspoon black peppercorns

1 teaspoon mustard seeds

1 teaspoon red pepper flakes (optional)

Instructions

Begin by preparing the pickling brine: In a medium saucepan, combine 1 cup of apple cider vinegar, 1 cup of water, 2 tablespoons of granulated sugar, 1 tablespoon of kosher salt, 1 teaspoon of black peppercorns, 1 teaspoon of mustard seeds, and (if desired) 1 teaspoon of red pepper flakes. Place the saucepan over medium heat. Stir the mixture gently as it heats, ensuring that the sugar and salt dissolve entirely into the liquid.

Once the brine reaches a gentle simmer and the sugar and salt have fully dissolved, remove the saucepan from heat. Allow the liquid to cool for about 5 minutes; it should be warm to the touch but not hot.

While the brine cools, prepare the vegetables: In a large glass jar or bowl, begin layering the sliced cucumbers, julienned carrots, thinly sliced radishes, and red onion. For a vibrant presentation, you might alternate the layers so that each vegetable is visible.

Carefully pour the cooled pickling brine over the vegetables in the jar or bowl, ensuring that all the vegetables are fully submerged in the liquid. If necessary, use a clean utensil to press them down gently.

Seal the jar with a lid or cover the bowl with plastic wrap. For best results, let the pickled vegetables sit at room temperature for a minimum of 30 minutes to allow them to quick-pickle. Alternatively, refrigerate them for a few hours or overnight for a more intense flavor infusion.

Once they’ve had time to pickle, these vibrant vegetables are ready to enjoy! They can be savored as a refreshing snack, a zesty condiment on sandwiches, or a delightful side dish to accompany your meals.

- Prep Time: 10 mins | Total Time: 40 mins | Servings: 4