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Quick Pickled Vegetables Recipe – Easy 15-Minute Zesty Side Dish

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This quick pickled vegetables recipe delivers a tangy, crunchy, and colorful side dish in just 15 minutes. Perfect for snacking, potlucks, or adding a zesty punch to any meal, it’s endlessly customizable and always delicious.

Ingredients

Scale
  • 1 cup (240 ml) white vinegar (or apple cider vinegar)
  • 1 cup (240 ml) water
  • 2 tablespoons (25 g) granulated sugar (or honey/maple syrup)
  • 2 teaspoons (12 g) kosher salt
  • 2 fresh garlic cloves, smashed
  • 2–3 fresh dill sprigs (or 1 teaspoon dried dill)
  • 1 teaspoon (3 g) whole black peppercorns
  • 1/2 teaspoon (2 g) mustard seeds (optional)
  • 1 bay leaf (optional)
  • 1/2 teaspoon (2 g) coriander seeds (optional)
  • 1/4 teaspoon (1 g) crushed red pepper flakes (optional)
  • 1 Persian or English cucumber, sliced into spears or rounds
  • 2 carrots, peeled and sliced on the bias
  • 4–5 radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup cauliflower florets (optional)
  • 1 bell pepper (any color), sliced thin
  • 1 jalapeño or chili pepper, sliced (optional)

Instructions

  1. Wash all vegetables thoroughly. Slice cucumbers, carrots, radishes, onions, and any other chosen vegetables to about 1/4 inch thick. For spears, aim for uniform sizes.
  2. Layer the sliced vegetables tightly into clean, heatproof jars. Add garlic cloves, dill sprigs, peppercorns, and any optional spices between layers for even flavor. Leave a bit of room at the top for brine.
  3. In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium flame, stirring until sugar and salt dissolve. Once the mixture simmers (not boiling), remove from heat (about 3-4 minutes).
  4. Carefully pour the hot brine over the packed vegetables, filling the jars to cover everything but leaving about 1/2 inch at the top. Use a spoon to press veggies down if they float.
  5. Allow jars to cool at room temperature, uncovered, for 10-15 minutes. Once cool, seal tightly with lids. Shake the jars gently to distribute the spices.
  6. Pickles are ready to eat after 15 minutes but get even better after an hour or overnight in the fridge.
  7. Store in the refrigerator for up to 2 weeks. Serve cold for best crunch.

Notes

For extra-crispy pickles, chill your veggies before pickling. Experiment with herbs like thyme, cilantro, or rosemary. Adjust sugar and salt to taste. Avoid soft veggies like tomatoes. For low-sodium, halve the salt. Pickles taste best after a few hours in the fridge and keep for up to 2 weeks.

Nutrition

Keywords: quick pickled vegetables, easy pickles, refrigerator pickles, zesty side dish, homemade pickles, summer recipes, gluten-free, vegan, meal prep, healthy snacks

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