Pickled Vegetables – spicy or not!

Crisp and tangy, speedy pickled vegetables are so straightforward to mix. Enjoy them as an irresistible (but lighter!) snack, side, or relish.

At a glance

What stands out: It’s such a fun and unique way to eat vegetables!

How long it takes: just 20 minutes, but add several hours of chilling time.
Equipment you’ll need: 2 one quart jars (or the equivalent), sharp knife
Servings: 16

A piquant blend of carrots, cauliflower, radishes, onions, and jalapeño with zesty garlic, this speedy pickle is definitely a winner. You’ll find yourself reaching for the jar in your refrigerator for a speedy nibble throughout the day. Pickles are very, low calorie but extremely high in taste.

Pickled vegetables are popular in so many cultures, and rightfully so. Almost any vegetable can be preserved, and a multitude of spices and savories can be added. Think of Italian giardiniera, Japanese pickles with miso, or curry spiced Indian pickles. They taste and look drastically different yet share the same basic method of preservation.

Don’t be intimidated by pickle making. Refrigerator pickles are the straightforward way to make pickles. No canners, crocks, or soaking! Fifteen minutes is all it takes!

About this speedy pickle

You’ll love how straightforward it is to make a speedy pickle. Almost everything can be pickled, from vegetables to fruit to eggs. It’s fun, inexpensive, and the combinations are literally endless. Give this recipe a try and we're sure you’ll agree: From-scratch speedy pickles are positively addicting.

What you’ll need

• Loads of vegetables! Carrots, cauliflower, radishes, and onions are what we use but feel free to mix and match. Look for crispy vegetables that will retain their crunch when pickled.
• Flavor: Jalapeño peppers, garlic, peppercorns, and salt add so much flavor and a little bit of heat, too.
• Brine: Regular white distilled vinegar (acidity 5%), a bit of sugar, and water comprise the “pickle juice.”

How it comes together

Start with two ultra clean jars. Mason quart canning jars are reliable but feel free to use recycled jars that have a tight fitting lid. Save the jars from store bought pickles if you want to use those. Just make sure they are good and clean. Run them through the dishwasher or wash in hot soapy water, rinsing well.

Prep the vegetables: wash, peel, cut them up. Fill the jars.

Next evenly divide the salt, sugar, and peppercorns between the two jars, and do the same with the vinegar (¾ cup in each jar).

Pour boiling water to fill the jars to nearly the top and cover tightly. Give the jars a good shake to disperse the brine and seasonings.

Let the pickles cool at room temperature for an hour and then refrigerate. Your pickles will be ready after six hours or so but get better with time. Try to wait a day or two so the brine permeates the veggies. It’ll be hard to wait but it’s worth it.

Before you start

Make It Your Own

• Make ’em spicy hot! Add a quarter teaspoon (or more!) of red pepper flakes to each jar, or add another jalapeño pepper, or even a habanero pepper to each jar.
• Add more sugar if you like sweeter pickles.
• Don’t care for garlic? Leave it out, or double it if you love garlic.
• If there’s a vegetable on the list that you don’t care for, replace it with something you like. It’s up to you what goes in the jar.
• Add a teaspoon or two of pickling spices. Purchased jars of pickling spice usually contain cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, clove, red pepper, black pepper, cardamom, and mace.

Make-Ahead Ideas

All of the vegetables can be prepped ahead of time. Store them in the fridge in a covered bowl or zip-top bag. When you’re ready to pickle, it shouldn’t take you more than five minutes to fill the jars and heat the water.

• Yield: 16 servings
• Prep: 15 minutes
• Cook: 5 minutes
• Total: 7 hours 20 minutes

Ingredients

• 1 cup sliced carrots
• ½ head cauliflower, cut into small florets (about 2 cups)
• 6 radishes, thinly sliced
• 2 large jalapeños, thinly sliced
• ½ white onion, sliced into ¼” slices
• 4 garlic cloves, halved
• 1 ½ cups white vinegar
• 2 teaspoons sea salt
• 2 teaspoons sugar
• 1 teaspoon peppercorns
• water

Method

1. Divide the vegetables, spices, and vinegar ( ¾ cup in each jar) evenly between 2 one quart jars. Fill with boiling water. Place the lids on the jars and give a little shake.
2. Let cool at room temperature for one hour; then refrigerate up to one month. Pickles are ready to consume after about 6 hours but are best after a day or two.

Notes

Spicy hot pickles: Add a quarter teaspoon (or more!) of red pepper flakes to each jar, or add another jalapeño pepper, or even a habanero pepper to each jar.

Add more sugar if you like sweeter pickles.

Don’t care for garlic? Leave it out, or double it if you love garlic.

If there’s a vegetable on the list that you don’t care for, replace it with something you like.