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 ordering groceries from Instacart 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 Misfits Market 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 to find groceries waiting for me. Sounds pretty convenient, right? It is! The best part is they offer more than just produce. I can order anything from lcoal grocery stores as if I actually went to the store! 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 😉 )
Other recipes you might enjoy:
- Grilled Broccoli Vegetable Side Dish
- Summer Roasted Vegetable Lasagna
- Balsamic Grilled Vegetables-Side Dish Recipe
Ingredients
- 5 large carrots cut into large matchsticks
- 1 lb green beans ends removed
- 2 cucumbers cut into large matchsticks
- 1/2 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 1 1/2 tablespoons dried dill
Instructions
- 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!)
Pat Claypoole says
I am determined to make these this weekend! I thought about it a few weeks ago, but it didn’t happen. I went to 2 stores to get the mustard seed today. But canning jars are nowhere to be had. I probably have some in my garage and I’ll shop there tomorrow! I think I’m going to add zucchini to the mix. I’ll let you know how they turn out! Sending hugs to you and your family from NC!
Sweetphi says
I’d love to hear how you like these!! You know, I spoke with someone who publishes canning cookbooks and they said those are super popular right now, so I’m not surprised that the jars are nowhere to be found. What I love about quick pickling is that it doesn’t have to be canning grade jars, so I’ve made these and put them in old pickle jars or even regular old tupperware (don’t know if that’s super wrong or not lol). Hope you love these quick pickled veggies!
Billy says
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!
Sweetphi says
Thanks for commending Billy, hope you enjoy the recipe 🙂
Desiree says
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!
Sweetphi says
I just put the liquid into the jar, if a few seeds fall in that is a-ok 😉
Gina G. says
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!
Sweetphi says
Good question about the dill substitute – I would try chives and a little tarragon to give some delicious flavors!
danicaliforniacooks says
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.
Sweetphi says
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 🙂
Ashley says
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!
Sweetphi says
I’m so glad I’m not the only one that is scared of canning, these quick pickled veggies are so delish!
Dannii @ Hungry Healthy Happy says
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!
Sweetphi says
I’m totally obsessed with pickles too! These pickled veggies are so delicious and easy to make – you’d love them!
Lynn Lovejoy says
OMG I’m dying to try this! How creative… I can’t wait to see the Vietnamese salad either!!
Sweetphi says
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!
andrea rentea says
Beautiful vegetables! Thank you for the great idea.
Sweetphi says
You’re so welcome, thank you for the comment 🙂
Little Cooking Tips says
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
Sweetphi says
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!