A riotous rainbow of crunchy, briney perfection, these quick pickled vegetables make it easy to add a salty, tangy crunch to any dish. Eat on their own as a delicious snack, or use this approach to make delicious quick pickled vegetables to top any number of dishes – like these fish tacos, this chopped salad, or these Paleo carnitas tostadas.
If you’ve been following this blog intently (hi, mom!), you know that I have a weird history of liking a barely modified version of something popular, but not it’s original form (see: deviled eggs vs. hard boiled eggs). The same goes with pickles. Never a fan of the deli pickle that would come adjacent to my sandwich, making it soggy and ruining those bites in the meantime, I thought I was ill-fated never to like pickled vegetables. Luckily for all of us, I was wrong.
You see, I like pickled vegetables just fine (including cucumbers). Just not pickles. Let’s pretend this makes sense and move right along. The salty, vinegary snap of a well-placed quick pickled vegetable can cut through the richness of a delicious dish, giving it the perfect balance.
Crisp, fresh spears of pickled veggies can be the perfect crunchy snack when I’m craving something but don’t want to give into processed or refined carbs. And, with very little effort, a huge batch of these comes together quickly, and they keep in the fridge for over a month if you keep the vegetables submerged in the pickling liquid (if they breach the top of the liquid, they will go bad sooner).
Most pickles or pickling liquids have sugar. Like with so many foods in this country, sugar has found its way into dishes where it just isn’t necessary. While I’m sure there’s a potential argument to be made for the sugar helping balance the acid and salt of the brine, I’m here to tell you that I don’t miss it at all after removing it, and it’s just one less ingredient you need for quick pickled vegetable perfection. Winning all around!
I like cucumbers, carrots and bell peppers the best for my daily snacking and pickling needs, but you can mix things up with green beans, onions, hot peppers, cauliflower, radishes, or most any vegetable, really.
A simple brine, a few whole spices, and you’re in business to make a big batch of quick pickled vegetable perfection!
- 2 cups water
- 1.5 cups distilled white vinegar
- 2 tablespoons kosher salt
- 4–5 cups cut vegetables of your choice – for snacking spears, cut into wands/strips, for pickled toppings, coins or slices work best
- 2 tablespoons whole mustard seeds
- 1 tablespoon peppercorns
- 1 teaspoon whole coriander seeds (optional)
- Mason jars
- Heat the salt, vinegar and mustard seeds over medium heat until salt just dissolves
- Add the water, peppercorns, and coriander if using and mix together
- Place and distribute the sliced vegetables into mason jars or other pickling jars evenly and then cover with the pickling liquid, making sure vegetables are completely covered by the liquid
- Let sit for at least an hour before enjoying. After 24 hours most of the pickling will be complete and the flavor shouldn’t change overmuch from there on out
This makes enough to fill ~two 3/4 liter mason jars
Keywords: pickles, pickled vegetables, brine