Summertime means veggies galore! Sometimes we may find ourselves with a few extra straggling veggies that need using, so I’m going to show you how to make quick pickled vegetables-it’s the perfect way to use all those veggies!
Canning just scares me. I know it shouldn’t, I know there are tons of great resources, but I’m sorry, it just scares me.
I’ve opened too many homemade canned jams or other items to find mold on them-yup-they went into the trash.
But I love pickled vegetables, the tart flavor of a good vinegar marinated vegetable, it’s just so good!
And with all the amazing vegetables I get from Door to Door Organics every week, I definitely had a lot of fantastic ingredients to work with. I decided to just as an experiment make some quick pickled vegetables, kind of like my bread and butter refrigerator pickles.
The end result. Holy vegetable – they were outstanding.
I thought 6 jars would be a lot, but after giving a few away, I found myself making another batch very shortly after the first!
They’re great by themselves, and they’re also extremely delicious on a Vietnamese noodle salad I made using them (recipe coming soon!)
Because I use Door to Door Organics for my produce delivery (they’re literally the best, and their service is amazing) there’s never a shortage of fresh vegetables in my fridge. I love how even when I’m running around during a crazy busy work week I come home on deliver days (mine are Thursdays) to find groceries waiting for me. Sounds pretty convenient, right? It is! I love that on top of their produce delivery service they also carry an amazingly huge selection of organic groceries – one stop shopping (like I mentioned when I made these peanut butter banana granola bars). I literally once a week decide all the things I need and just go online shopping once – it saves so much time!
So grab some mason jars, your favorite summertime vegetables (I used a cucumber, yellow and orange carrots, green beans and a red onion) and let’s make quick pickled vegetables that will be ready in 24 hours and will last in your refrigerator for up to two months (but I’m sure they’ll be gone way before then 😉 )
- 5 large carrots, cut into large matchsticks
- 1 lb green beans, ends removed
- 2 cucumbers, cut into large matchsticks
- ½ red onion, sliced
- 4 cups water
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 2 tablespoons peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander
- 2 tablespoons sugar
- about 10 fresh dill sprigs (with 2 flowers - optional) or 1½ tablespoons dried dill
- Start by blanching the carrots and green beans.
- Bring a pot of water to boil, add in cut carrots and green beans and cook for 3 minutes, then immediately run them under cold water and put ice cubes on top of them (you want them to stop cooking and be crunchy, not mushy).
- Arrange 6 clean mason jar on top of some paper towels and then tightly pack with the carrots, green beans, and onions.
- In a large pot bring water, vinegar, apple cider vinegar, peppercorns, mustard seeds, coriander, sugar and fresh dill to a boil. Remove from heat and let cool for 5 minutes, then ladle liquid evenly into the mason jars - fill the jars almost to the top, making sure to cover the vegetables with liquid.
- Put lids on and refrigerate for 24 hours and then enjoy!
- These quick pickled vegetables last in the refrigerator for 2 months (and probably longer, they've just never lasted that long in our house!)
This post has been sponsored by Door to Door Organics, a company whose products I truly use and love. Thank you for supporting the brands that make the Sweetphi blog possible, as always, all thoughts and opinions are mine alone.
Sign up for email updates and get a free eCookbook with our top 25 recipes!
Wow what a great idea! Thank you for the instructions Phi, it’s actually a lot easier than we thought it’d be:)
When you mentioned noodles, we also thought that these would be amazing when added in a stir-fry, right?
Thank you for another fantastic post!
Hugs,
Panos and Mirella
You’re so right, these quick pickled vegetables are truly so much easier than one would think, so glad you can see that 🙂 And yes, they go great with some noodles in a salad, I can’t wait to share the recipe!
Beautiful vegetables! Thank you for the great idea.
You’re so welcome, thank you for the comment 🙂
OMG I’m dying to try this! How creative… I can’t wait to see the Vietnamese salad either!!
Pickling vegetables this way is so much easier than one would think! And I can’t wait to share the salad, it was so good with these pickled veggies!
I am a little bit obsessed with pickles. In fact, I ordered a side order of pickles at a restaurant the other day. I can’t wait to try this!
I’m totally obsessed with pickles too! These pickled veggies are so delicious and easy to make – you’d love them!
haha I’m with you … canning scares me too! I just made quick pickled veggies this summer for the first time (but just with carrots and onions). I need to try different veggies!
I’m so glad I’m not the only one that is scared of canning, these quick pickled veggies are so delish!
Huge fan of pickled veggies! I am learning how to ferment my own veggies, so they have a similar texture but all of the benefits of probiotics.
Oh fun, it’s always cool to experiment with different pickling techniques! My husbands grandmother ferments cabbage for a dish and I did it with her last year, I was totally on board until we had to scrape mold off lol, but pickled veggies are always delish 🙂
I’m with you on the canning thing…I’m terrified of canning anything! I have all of the needed equipment to can preserves but I can’t make myself do it so, I always end up making freezer jams instead!
Anyway, my family & I detest dill, is there anything I can use in its place? Thanks!
Good question about the dill substitute – I would try chives and a little tarragon to give some delicious flavors!
When you put the liquid in the jars do you put the seeds and dill in with it or just strictly the liquid? Thank you and thank you for sharing the recipe!
I just put the liquid into the jar, if a few seeds fall in that is a-ok 😉
I love having a wide variety of pickled veggies in my kitchen – it makes it so easy to have a side dish or a condiment to throw on sandwiches. I love adding them as an additional crunch and tangy flavor to any meal. Thank you for sharing your recipe!
Thanks for commending Billy, hope you enjoy the recipe 🙂