I LOVE pickled veggies, especially the onions. I put them on top of my avocado toast all the time. I also use my pickled veggies on top of soup, vegan bowls, rice and even used them as part of a vegan charcuterie plate. Possibilities are endless. This quick pickling recipe will be your new favorite.
Can you believe that I have never pickled anything before? 2021 has had me trying all sorts of new things. And wow, I’m now officially obsessed with pickling everything! Trust me, you'll love this quick pickling recipe.
Uses for Pickled Veggies:
I used my pickled veggies on top of soup, avocado toast, vegan bowls, rice and even used them as part of a vegan charcuterie plate. Possibilities are endless.
The vegetables I chose to use in my quick pickling recipe:
- Potatoes, optional, I will use these later to make pickled potatoes in the air fryer
Quick Pickling Variations
However, there are so many different ways you can go about quick pickling your veggies. Spices you can add, veggies you can choose, and so on.
I decided to go for it and use all kinds of spices like coriander, jalapeno, mustard seeds, peppercorns, dill, and loads of garlic. Other people have used things like rosemary and vegetables like zucchini. But I'm not quite there yet. If you have a favorite, I’d love to have you comment here or on my Instagram photo.
My Quick Pickling Tips
I recommend slicing your vegetables very thin. And chopping cauliflower into small little tiny florets. Another great tip, don't throw away wilting vegetables. You can pickle them instead. Pickling preserves them and that way they won’t go to waste.
Uses for Pickled Veggies
I love pickled onions in particular on all sorts of things. Mainly avocado toast, salads, rice, and even as a garnish for soup. You can put them in sandwiches or burritos as well.
If you love radishes as much as I do you'll love my Healthy Chinese "Chicken" Salad recipe as well.
What You'll Need For Quick Pickling
Quick Pickling Recipe
- 1 pound fresh vegetables (I used carrots) cauliflower, radishes, jalapeño & onions sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
- 2 teaspoons mixed whole spices such as black peppercorns, coriander, or mustard seeds
- 4 cloves garlic smashed or sliced
- 2 cups vinegar such as white apple cider, or rice
- 2 cup water
- 1 tablespoon salt
- 1 tablespoon organic sugar
- Thinly slice the vegetables. The thinner the better if you ask me. Place the garlic, peppercorns, coriander and mustard seeds in each jar.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir about 1 minut until the salt and sugar dissolve completely. Let cool and then you’ll want to pour mixture over vegetables. Set aside to cool to room temperature, then store the jars in the fridge.
- Your pickled vegetables are ready to eat once they're soft and tender - about 1 hour for very thinly sliced vegetables, or overnight for larger vegetables.