A Tangy Delight
Quick Pickled Veggies is a recipe I’m excited to share with you. Quick Pickled Veggies bring such a vibrant, tangy flavor to any meal. Imagine those fresh cucumbers, onions, and spicy jalapeños soaking in a flavorful brine of soy sauce and vinegar, ready to add a burst of taste to your plate. I remember the first time I made these Quick Pickled Veggies; the simplicity of the process and the satisfaction of seeing those colorful jars lined up on my kitchen counter made it a true kitchen favorite.
The Making of Quick Pickled Veggies
Preparing Quick Pickled Veggies is as easy as it gets. Start by cleaning and chopping your cucumbers into bite-sized pieces, slicing the onion into thin rings, and cutting the jalapeños into rounds. You’ll quickly find yourself packing these veggies into clean mason jars, arranging them just so. Making the brine involves combining soy sauce, sugar, and vinegar in a pot, bringing it to a gentle boil, and then pouring it over the veggies. It’s amazing how something so simple can yield such delightful results!
Rest and Refrigerate for Flavor
Once you’ve poured the hot brine over the packed vegetables, it’s time to let Quick Pickled Veggies rest. Seal the jars tightly and leave them at room temperature for 24 to 48 hours. This is where the magic happens—the flavors meld together, creating that irresistible tang. After this period, refrigerate the jars. Even though they’re ready to eat the next day, I’ve found that they develop even more flavor with a bit more time.
Enjoying Quick Pickled Veggies
The real joy of Quick Pickled Veggies is in their versatility. Whether served as a crisp side dish with grilled meats or a crunchy snack on their own, these pickles add a delightful zing. They’re also perfect for meal prepping, as they last up to a month in the fridge. The combination of the tangy brine and fresh vegetables is a testament to how a few simple ingredients can create something truly special.
Table of Contents
Chef’s Notes- Quick Pickled Veggies
- Freshness is Key: Use the freshest and firmest vegetables you can find for the best texture and flavor. Overripe or soft vegetables can become mushy in the pickling process.
- Adjusting Spice Levels: If you prefer less heat, you can use milder peppers like bell peppers or adjust the quantity of jalapeños. For extra heat, add more peppers or use a hotter variety.
- Brine Variations: Feel free to experiment with different types of vinegar (e.g., rice vinegar for a milder flavor) or sweeteners (e.g., honey or agave syrup) to suit your taste preferences.
- Garlic and Ginger: For added depth of flavor, consider adding garlic cloves or ginger slices to the jars along with the vegetables.
- Submersion: Ensure that all vegetables are fully submerged in the brine. If necessary, use a small weight or extra brine to keep the vegetables under the liquid to prevent spoilage.
Quick Pickled Veggies
4
servings10
minutes10
minutes50
kcal24
hours24
hours20
minutesDive into the world of tangy and crunchy delights with this Quick Pickled Veggies recipe! Perfect for adding a burst of flavor to any meal, these pickles are easy to make and incredibly versatile. Whether you’re a seasoned chef or a kitchen newbie, you’ll love how simple and satisfying this recipe is. Get ready to impress your taste buds with every bite!
Ingredients
- Vegetables
2 pounds small cucumbers (Kirby or Persian)
1 medium yellow onion
4 to 5 fresh jalapeños or serrano peppers
- Brine
1 cup tamari or soy sauce
1/2 cup granulated sugar
1/2 cup apple cider vinegar or white vinegar
2 cups filtered water
- Alternative Ingredients:
Cucumbers: Zucchini or carrots can be used as a substitute.
Onion: Shallots or red onions can replace yellow onions.
Jalapeños: Bell peppers for a milder option.
Tamari/Soy Sauce: Coconut aminos for a gluten-free option.
Sugar: Honey or agave syrup as a natural sweetener.
Vinegar: Lemon juice for a different tang.
Directions
- Prepare Vegetables – Clean and chop the cucumbers into bite-sized pieces. Slice the onion into thin rings and cut the jalapeños into rounds. This should take about 5 minutes. Tightly pack the prepared vegetables into clean mason jars or glass containers. Ensure they are evenly distributed.
- Make Brine – In a small pot, combine 2 cups of water with tamari or soy sauce and granulated sugar. Bring to a gentle boil over medium heat for about 3 minutes until the sugar dissolves completely. Turn off the heat and stir in the apple cider vinegar. Taste and adjust seasoning if necessary.
- Pour Brine – Carefully pour the hot brine over the packed vegetables in the jars. Ensure all vegetables are submerged in the brine. Seal the jars tightly with lids and leave them at room temperature for 24-48 hours to allow flavors to develop.
- Optional Step – After resting at room temperature, refrigerate the jars. The pickles can be enjoyed the next day but will taste better as they mature over time. For longer storage, after 3-4 days of pickling, pour out the brine into a pot and boil it for a few minutes. Cool it down and pour it back over the pickles before refrigerating again.
Equipment
- Chef’s Knife
- Cutting Board
- mason jars
Nutrition Facts
- Calories: 50kcal
- Carbohydrates: 12g
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 10g
- Vitamin A: 2IU
- Vitamin C: 10mg
- Calcium: 2mg
- Iron: 2mg
FAQs- Quick Pickled Veggies
How long do the pickled veggies last?
When stored in the refrigerator, the pickled veggies can last up to a month. Make sure the jars are sealed tightly and the vegetables are always submerged in the brine.
Can I use different vegetables for this recipe?
Absolutely! You can substitute cucumbers with zucchini or carrots. Feel free to experiment with other vegetables you like.
What can I do if my pickles aren’t as tangy as I’d like?
If you prefer a tangier flavor, increase the amount of vinegar in the brine. You can also add a bit more sugar if you’d like a sweeter taste.
Can I skip the resting time?
The pickles are edible after just 24 hours, but they will develop a deeper flavor if allowed to rest for 1-2 days. For best results, let them sit for the full resting time.
How do I make these pickles if I need a gluten-free option?
Use coconut aminos instead of soy sauce to make the recipe gluten-free. Everything else remains the same.
