How to Make Quick Pickled Vegetables
A guide for how to make quick pickled vegetables, including recipes for pickled radish, carrots, cucumber, spicy cauliflower, and onion!
Servings 8 (~2-Tbsp servings)
Ingredients
VEGETABLES
- 2 cup sliced vegetables (such as onion, carrots, cauliflower, cucumber, or radishes)
BRINE
- 1 cup vinegar (our go-to is apple cider, distilled white, or red wine)
- 1 cup water
- 3/4 tsp sea salt (depending on vegetable used and preferred saltiness)
- 1 Tbsp cane sugar (or sub stevia to taste)
Instructions
- Add sliced vegetables to a mason jar or glass container. Set aside.
- To a small saucepan add vinegar of choice, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
- Pour the brine over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover. *When pickling cucumbers, we generally like to let the brine cool so the cucumbers maintain their color and crunch.
- Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
- Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Video
Notes
*Nutrition information calculated with onion for the sliced vegetable and with the lesser amount of salt.
Nutrition (1 of 8 servings)
Serving: 1 two-tablespoon servings Calories: 15 Carbohydrates: 3.8 g Protein: 0.3 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 147 mg Potassium: 35 mg Fiber: 0.4 g Sugar: 2.5 g Vitamin A: 0.49 IU Vitamin C: 1.8 mg Calcium: 5.91 mg Iron: 0.05 mg