Got more raw vegetables than you can use? Turn them into a tasty condiment with quick-pickling.
These picked veggies need to be stored in the refrigerator but can be used like store-bought pickles—in sandwiches, salads, as side dishes or snacks.
Makes about two pint-sized jars.
- 5–6 cups of fresh, crunchy, raw winter vegetables like carrots, cauliflower, broccoli, cucumbers, radishes, and beets
- 2 cups vinegar: white, red wine, rice wine, or apple cider (or a combination)
- 6–10 cloves garlic
- 2 cups water
- Salt and sugar
- Whole spices to taste such as coriander, fennel, and mustard seeds, pepper corns, bay leaves, etc.
- Wash veggies and slice, quarter, cut into spears, or leave whole, depending on size.
- Bring the water, vinegar, salt and sugar to a boil in a small pot.
- In the meantime, slice the garlic and place in the jars along with the whole spices.
- Pack the jars with the prepped veggies as tightly as possible.
- Carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies.
- Seal the jars and let them cool for a couple hours, then place in the fridge. After a couple days, pickles are ready to eat.
Quick-pickled veggies will keep in the refrigerator for about 3 weeks.
More Quick Pickle recipes.