Quick pickled vegetables add a tangy, slightly sweet crunch to sandwiches, tacos, a charcuterie board or just on their own as a snack or side dish.
Recipe was updated September 30, 2020 to reflect a higher ratio of liquid to the vegetables.
In just a few minutes, this pickled vegetables recipe is a powerhouse of flavor and will last for weeks in your refrigerator.
I developed this recipe for a steak banh mi sandwich (ADD LINK). One of my sons had never had a banh mi sandwich and was skeptical about this condiment. Pickled vegetables on a sandwich, are you kidding? Nope. It only took one bite to win him over.
You’ll also love our Pickled Red Onions. So easy and versatile, I always have some in my refrigerator.
How To Make Quick Pickled Vegetables
Wash vegetables and peel those that need it. Slice thinly. It’s really up to you to whether you cut like matchsticks, rounds, sliced or diced.
If storing at least 24 hours then you can add the prepared vegetables to sterilized Mason jars along with any spices or additional ingredients.
Bring the vinegar, water, salt and sugar to a boil. Stir to dissolve the sugar and salt. This should only take a couple of minutes.
Pour the hot pickling juice over the vegetables in the jars until the vegetables are completely submerged. You can let the liquid cool a little bit if that makes it easier to pour into the jars.
Using a funnel makes this process MUCH easier. Leave about ½”- 1” empty space at the top. Cool completely, this may take an hour or two. Add lid then place in the refrigerator.
Tips & Tricks
If you have something like a stunning watermelon radish, take advantage of its natural beauty. Meaning slice in rounds so you can see the pretty pattern on the inside of the vegetable.
If serving on a sandwich, banh mi or taco I like matchsticks. It’s easier to eat and looks pretty.
No need to cut okra and green beans, they are best whole. Baby carrots can be trimmed and peeled and kept basically whole.
Ideally you will want to give the quick pickled vegetables a couple of days to bring out the full flavor. Full honesty…………….I usually use them right away!
If using right away or the same day, then put the vegetables into the pickling broth after it boils, turn off heat and let sit until completely cool. Then continue on with the regular instructions.
Skip The Heating Step
The heating step speeds up the pickling process. You can skip the whole step and just stir the sugar and salt in the liquid ingredients until the sugar and salt is dissolved. Then pour over the prepared vegetables and let sit.
How To Store Quick Pickled Vegetables
Keep the pickled vegis in the refrigerator for up to 3 weeks. Make sure the vegetables are completely submerged in the liquid.
You can also drain them, cover, refrigerate up to 3 days.
Are Pickled Vegetables Good For You?
The simple answer is yes. After all, vegetables pack all kinds of nutritional aspects.
They have similar nutritional value to fresh vegetables. If you go the extra mile to can them, then you will lose some nutrition, partially due to the heat.
But keep in mind you are using salt as a preservative. So eat moderately as compared to fresh or frozen vegetables. Typically quick pickled vegetables are used most often as a condiment rather than the main dish.
What Vegetables Can Be Pickled?
Almost any vegetable can be pickled. Of course cucumbers are the most popular……..you do know that Pickles are cucumbers, right? My favorite are those little sweet gherkins.
Vegetables that take well to the pickling process are cucumbers, onions, carrots, asparagus, okra peppers, turnips, cauliflower, beets, green beans, green tomatoes, radishes and cabbage.
I like to use the English cucumbers, the ones you see in the store that are long, thin and wrapped in plastic wrap. They don’t need to be seeded or peeled.
How To Serve Pickled Vegetables
Endless ways! My current favorite is on a Banh Mi Sandwich. Ah, it gives that extra punch of flavor and seems to lighten some heavier foods like meat.
You can wake up just about any sandwich or taco. Fish tacos come to mind, but chicken and beef will pair well too. Try on our Baja Fish Tacos instead of the cilantro slaw or on our Blackened Fish Tacos instead of the mango salsa.
Place some drained pickled vegetables on a charcuterie board or cheese plate. They are delicious with on a multi grain cracker, a smear of mustard and topped with the quick pickled vegetables. Heaven!
Order a pizza or pop one in the oven, the sprinkle some pickled vegetables on top to bring that pizza to the gourmet level. (top after the pizza has been cooked).
Serve as a side dish. Drain the pickled vegetables, pour a bit of Extra Virgin Olive Oil and sprinkle with green herbs like chives and/or flat leaf parsley.
How To Take On The Go For Picnic or Lunch
Pickled vegetables can be kept at room temperature for several hours. That makes them perfect for picnics, tailgates and parties. It also makes them easy to take for lunch at your desk.
Make sure the vegetables are in a container with a tight lid to keep the pickling juice from spilling. You can also drain the vegetables so there’s no nuisance with the juice.
The drained quick pickled vegetables will only last for about 3 days in the refrigerator as opposed to 3 weeks if kept submerged in the liquid.
Pickled Vegetables with Onions and Jalapenos
Super easy pickled vegetable condiment can be used on banh mi sandwiches, tacos, salads or as an easy side. OnTheGoBites.Com
Ingredients
- 2 large carrots cut into matchsticks or coins
- 2 medium jalapenos cut into coins
- 1/2 medium onion I like Vidalia, cut into half moon slices
- 1 medium English cucumber cut into matchsticks
- 1 cup water
- 1 cup apple cider vinegar or your favorite vinegar
- 1/4 cup sugar increase or decrease to your liking
- 2 Tablespoons kosher salt
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
-
Wash vegetables and peel those that need it. Slice thinly.
It’s really up to you to whether you cut like matchsticks, rounds, sliced
or diced. See notes for suggestions. -
Add prepared vegetables to sterilized Mason jars along with
any spices or additional ingredients.OR, if using right away then I just add the vegetables to the pot of boiling broth and turn off the heat.
-
Bring the vinegar, water, salt and sugar to a boil. Stir to dissolve the sugar and salt. This should only take a couple of minutes.
-
Pour the hot pickling juice over the vegetables in the jars
until the vegetables are completely submerged. OR if using right away add to the pot and turn off the heat.
When adding broth to jars, using a funnel makes this process MUCH easier. Leave about ½”- 1” empty space at the top. Cool completely, this may take an hour or two. Add lid then place in the refrigerator.
Recipe Notes
If serving on a sandwich or taco I like matchsticks. It’s easier to eat and looks pretty. Try on our Banh Mi Sandwich or Baja Fish Tacos or use in place of mango salsa on Blackened Fish Tacos
Store vegetables completely submerged in the liquid in a glass or non-reactive container in the refrigerator for up to 3 weeks. If you drain the pickled vegetables then store in the refrigerator for up to 3 days.
For taking on-the-go, put in a glass or non-reactive container with a secure lid. If using within a couple of days then drain the liquid. That way you don’t have to be as concerned about leaking liquids!
Also for sandwiches on-the-go, I will store the drained pickled vegetables in a sealed baggie or container separate so that the sandwich doesn’t get soggy. You should be fine putting it directly on the sandwich if you plan to eat within a couple of hours.
Make ahead tips:
slice the vegetables up to 3-5 days ahead of time. You can make the pickled vegetables up to 3 weeks ahead of time! Make sure they are submerged in the liquid.
See other tips and tricks in the post
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