5 Easy Pickled Veggie Recipes You'll Love

In the realm of culinary arts, pickling is not just a preservation technique; it’s a flavor-enhancing magic trick. By immersing your veggies in a flavorful brine, you can transform ordinary produce into an extraordinary snack or side dish. Whether you're looking to add zest to your meals, or you're simply seeking a delicious way to use up seasonal produce, pickling is a skill that delivers both taste and texture in abundance. Let’s dive into five easy pickled veggie recipes that you’ll love to prepare and savor.

Pickled Cucumbers (Dill Pickles)

Pickled cucumbers, or dill pickles, are an American classic. Here’s how to make them:

• Ingredients:
  • 1-2 pounds of fresh, small cucumbers
  • 3-4 cloves of garlic
  • Fresh dill (a few sprigs)
  • 1 cup of white vinegar
  • 1 cup of water
  • 2 tablespoons of pickling salt
  • 1 tablespoon of sugar
  • 1 teaspoon of dill seed
  • 1 teaspoon of mustard seed
• Method:
  1. Wash your cucumbers and cut off the ends.
  2. Sterilize your jars and fill them with the garlic cloves and dill sprigs.
  3. Slice cucumbers if desired or leave them whole.
  4. Prepare the brine by combining water, vinegar, salt, sugar, dill seed, and mustard seed in a pot. Bring it to a boil.
  5. Pack cucumbers into jars, then pour the hot brine over the cucumbers, leaving a ¹⁄₂ inch of headspace.
  6. Seal the jars and process in a boiling water canner for 10 minutes.
  7. Let them cool and store in a cool, dark place for at least 48 hours before enjoying.

🥒 Note: For crisper pickles, soak the cucumbers in an ice water bath for at least 2 hours before pickling.

Spicy Pickled Carrots

These spicy pickled carrots are perfect for anyone who loves a bit of heat with their crunch.

• Ingredients:
  • 1 pound of carrots, cut into sticks
  • 1 jalapeño, sliced
  • 4 cloves of garlic
  • 1 cup of white vinegar
  • 1 cup of water
  • 2 tablespoons of sugar
  • 1 tablespoon of salt
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of dried oregano
• Method:
  1. Blanch carrot sticks in boiling water for 2 minutes, then shock them in ice water.
  2. Sterilize your jars.
  3. In each jar, layer carrots, garlic slices, and jalapeño slices.
  4. Combine all brine ingredients in a pot, bring to a boil, then pour over the carrots in the jars.
  5. Seal the jars and refrigerate for at least 24 hours before serving.

Sweet and Tangy Pickled Onions

Pickled onions are a versatile topping, enhancing everything from salads to sandwiches with their sweet and tangy flavor.

• Ingredients:
  • 2 large red onions, thinly sliced
  • 1 cup of apple cider vinegar
  • ¹⁄₂ cup of water
  • ¹⁄₄ cup of sugar
  • 1 tablespoon of salt
  • 1 teaspoon of whole black peppercorns
  • 1 teaspoon of coriander seeds
• Method:
  1. Place the sliced onions in a colander and pour boiling water over them to soften.
  2. Combine the rest of the ingredients in a pot, bring to a boil, and stir until the sugar and salt dissolve.
  3. Pack onions into sterilized jars, then pour the hot brine over the onions, ensuring they are completely submerged.
  4. Seal the jars and let them cool before refrigerating.
  5. Ready to eat after 2 hours, but best after a day.

Asian-Inspired Pickled Daikon Radish

Pickled daikon offers a crisp, refreshing bite with an Asian twist.

• Ingredients:
  • 1 large daikon radish, thinly sliced
  • 1 cup of rice vinegar
  • ¹⁄₂ cup of water
  • ¹⁄₄ cup of sugar
  • 2 tablespoons of soy sauce
  • 1 tablespoon of salt
  • 1 teaspoon of chili flakes
  • 1 teaspoon of minced ginger
• Method:
  1. Slice the daikon and pack it into sterilized jars.
  2. In a pot, combine all brine ingredients, bring to a simmer, and stir until the sugar dissolves.
  3. Pour the hot brine over the daikon, ensuring all pieces are submerged.
  4. Seal the jars and cool to room temperature before refrigerating.
  5. Wait at least 24 hours before serving for optimal flavor.

Italian Style Pickled Vegetables (Giardiniera)

The classic Italian giardiniera is a mix of vegetables pickled with a savory Italian flair.

• Ingredients:
  • 2 cups of cauliflower florets
  • 1 cup of carrot slices
  • 1 cup of sliced celery
  • 1 red bell pepper, diced
  • ¹⁄₂ cup of green olives, pitted
  • 2 cloves of garlic, minced
  • 1 cup of white vinegar
  • 1 cup of olive oil
  • ¹⁄₂ cup of water
  • 1 tablespoon of oregano
  • 1 tablespoon of salt
  • 1 teaspoon of black peppercorns
• Method:
  1. Blanch all vegetables in boiling water for 2-3 minutes, then shock in ice water.
  2. Pack vegetables into sterilized jars, adding olives, garlic, and peppercorns.
  3. Combine vinegar, water, salt, oregano, and olive oil in a pot, bring to a simmer, and stir until the salt dissolves.
  4. Pour the hot brine over the vegetables, ensuring they are submerged.
  5. Seal jars, let them cool, then refrigerate for at least 48 hours before serving.

In wrapping up these pickled veggie recipes, remember that patience is key. The flavors will develop over time, turning simple ingredients into mouthwatering condiments and garnishes. Whether you’re a novice in the kitchen or a seasoned pickle enthusiast, these recipes offer a delightful mix of flavors, from the familiar dill pickles to the zesty pickled daikon. Embrace the art of pickling, and let your taste buds travel through different culinary traditions with each bite.

Do pickled vegetables need to be refrigerated?

+

Yes, for refrigerator pickles, always store them in the refrigerator to maintain their quality and safety. However, if you properly can your pickles (as with dill pickles), they can be stored at room temperature.

How long can pickled vegetables last?

+

Refrigerator pickles can last for several weeks, but for safety, it’s best to consume them within a month. Canned pickles, if the seal is intact, can last up to a year or more.

Can I use different vinegar types for pickling?

+

Yes, different vinegar types can impart unique flavors. However, always use vinegar with at least 5% acidity for proper preservation.