Description
These Quick Pickled Vegetables are exactly what you need if you love pickles, but feel they just take too long. All you need to do is briefly heat the mix of water, vinegar, sugar and salt, pour it over your vegetables of choice and you are done. You can use them on anything from Banh Mi Buns to Ramen within just 1h or have them in the fridge for 2-3 weeks as super quick snack or topping for anything your pickle loving heart desires.
Ingredients
- 4 cups water
- 3 cups vinegar (You can use simple white vinegar or rice vinegar)
- 2 tbsp sugar (or honey)
- 4 tsp kosher salt
- 3 large carrots (cut into matchsticks)
- 1/2 pound radishes (sliced)
- 1/2 pound mini sweetcorn (either left whole or cut lengthwise in half)
- 1/2 cucumber (sliced thinly if using for sandwiches or into sticks for snacking)
- 1/4 red cabbage (shredded)
Optional variations:
- 1 tsp mustard seeds
- 3 tbsp Honey (instead of the sugar (or more to taste))
- Fresh dill sprigs
- This is particularly good with cucumbers
Instructions
Prepare Your Vegetables:
- Depending on your preferences and intended use, prepare the vegetables. You can slice, julienne, or leave them whole. Here’s how to prepare them for different applications:
- For Banh Mi Buns: Julienne the carrots, thinly slice the cucumbers lengthwise, and slice the radishes. Shred the red cabbage.
- For Honey Mustard variety: Cut the cucumbers into larger sticks.
- Adjust the cutting style based on your preference and the type of pickles you want.
Pack the Jars:
- Divide the prepared vegetables evenly among heatproof glass jars or containers with lids. Arrange them as you like, mixing colors for a vibrant look if desired.
Cold Method (Longer Wait):
- In a separate bowl, combine the water, vinegar, sugar or honey, and kosher salt. Stir well until the sugar has completely dissolved. This method may take a bit longer for the flavors to develop.
- Pour the cold pickling liquid over the vegetables in the jars. Ensure the vegetables are fully submerged. Seal the jars with their lids.
Hot Method (Faster Results):
- In a saucepan, heat the vinegar over medium heat. Add the sugar or honey and kosher salt. Stir until the sugar has dissolved. Briefly bring the mixture to a boil, then remove it from the heat.
- Allow the hot pickling liquid to cool for a few minutes to avoid cracking the jars.
- Pour the slightly cooled pickling liquid over the prepared vegetables in the jars. Ensure the vegetables are fully covered by the liquid. Seal the jars with their lids.
Store and Wait:
- Let the pickled vegetables cool to room temperature before storing them in the refrigerator.
- For optimal flavor, allow the pickled vegetables to marinate for at least 24 hours, although they can be enjoyed after a few hours as well.
- These quick pickled vegetables will stay fresh in the refrigerator for about 1 week or longer.
Enjoy:
- Use your pickled vegetables in sandwiches, salads, as a side dish, or as a crunchy and tangy snack.
- Experiment with different combinations and enjoy the delicious, homemade flavors of your quick pickled vegetables!
Notes
The equipment section may contain affiliate links to products I know and love.
Meal Prep
I absolutely love making Quick Pickled Vegetables for all sorts of dishes, as they only get better with time. They are fantastic to have on hand as snacks (Girl Dinner anyone?), as topping for Buddha Bowls, Ramen, Sandwiches of all sorts, Burgers…you name it.
I tend to have at least 2 jars of different varieties on hand at all times, in case a pickle craving hits me. Which happens a lot.
I’m assuming about 8 portions here, as that’s roughly how many I got out of it on buns and in Ramen. But it depends largely on how much you feel is “a portion”, so the calculation here is very vague and individual
- Prep Time: 15 minutes
- Cooling time: 1 hour
- Category: Appetizer, Ingredient, Side Dish, Snack
- Method: Chop
- Cuisine: Fusion
Nutrition
- Calories: 86
- Sugar: 14
- Sodium: 1208
- Fat: 1
- Saturated Fat: 0.1
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
