This recipe is a flexible way to use up extra vegetables and to extend their shelf life.
Quick pickled vegetables will keep well in the refrigerator for up to 2 months.
Red onions and shallots will be good for about 2 weeks in the refrigerator. It’s a perfect way to make sure your produce doesn’t die in the produce drawer, or get wasted when a large garden harvest comes in all at once!
Yields: 32 ounces quick pickles – fills 2 (16 ounce) ball jars
1 ½ cups water
1 ½ cups vinegar of your choice*
2 ½ teaspoons salt
1 ½ teaspoons sugar
Possible Vegetables to Use
Summer squash (zucchini or yellow squash)
Peppers (hot or mild)
Possible Spices and Flavorings to Add (dried or fresh herbs)
Thyme, Rosemary, Oregano
Red Pepper Flakes
Whole, dried chilis
Make the brine: Add brine ingredients to a medium pot and fit with a lid. Bring to a low boil to dissolve the salt and sugar. Stir if needed to dissolve. Turn off the heat and leave covered to keep it hot.
Slice the vegetables while brine comes to a boil:
Cut long vegetables, like asparagus and carrots into pieces that will fit into a jar. Slice carrots either in long, really thin matchsticks, or in thin coin slices, so they pickle well.
You can use a mandolin to thinly slice radishes, cucumbers, red onions, shallots, summer squash, or even raw beets (if you slice beets really thinly they don’t need to be roasted first).
Add flavorings of your choice. You can crush the garlic with the side of a knife, so more of the flavor comes out, throw in a bay leaf and some peppercorns.
My favorite pickled radish seasoning is to add thin slices of ginger and a ½ teaspoon to a teaspoon of turmeric powder.
Asparagus is great with dill and garlic.
Just have fun experimenting with different flavor combinations!
After placing sliced vegetables into ball jars, pour hot brine over them. Leave 1 inch of head space at the top of the jars. Let cool down for 30 minutes or so. Cover tightly with lid and refrigerate. Enjoy in 24 hours!
* If you use balsamic vinegar, it will change the color of the vegetables. If you want to maintain the color, then use a white or apple cider vinegar.
**Beets need to be roasted (or boiled) before pickling.
Roasting instructions: Preheat oven to 400° F. Put ½ inch water in bottom of a 9×9 baking dish. Cut beets in half and place cut side down (no need to peel) in baking dish. Cover tightly with aluminum foil. Place in oven and cook for 35-45 minutes, or until knife easily goes all the way through. Once cool, chop into quarters or eighths. No need to peel them unless you want to.