One my fave things to make in the summer. Great on a relish tray or antipasto plate…or as an instant side dish to anything grilled or barbecued.

Charlotte Knisely

Quick Pickled Vegetable ingredients

Quick Pickled Vegetables

Quick-Pickled Veggies

Prep Time 30 mins
Total Time 33 mins
Course Appetizer, Side Dish
Servings 2 jars

Ingredients
  

  • 2/3 cup salt
  • 1/2 cup sugar
  • 2 Tbs dried herbs I use a mix of blitzed rosemary, chili flakes, herbes de Provence, celery seed
  • fresh vegetables I like carrots, cukes, onion, radish, and cauliflower - but use what you like)
  • 1 whole poblano pepper sliced in 1/2
  • 2 whole serrano peppers sliced in 1/2
  • 2-3 cloves garlic smashed not minced

Instructions
 

Prep

  • Mix 2/3 cups salt to 1/2 cup sugar. Add 2 tablespoons dried herbs.
  • Cut fresh veg into thin strips and set aside

Filling the Jars

  • In 2 large jars, place a spring or two of fresh dill, the peppers, and the garlic.
  • Mix the salt and sugar into your vegetables.
  • Pack jars full of veg. Sprinkle a bit more salt and sugar on top if you like.
  • fill jar with half rice wine vinegar and half white wine vinegar.
  • Secure lid tightly and shake.

Now the waiting

  • Leave jars on counter for up to three days to pickle. (Yes, it's fine to open them and check to see if they are cured to your liking - you can put the lid back on and it won't hurt anything.) After curing, place veg in refrigerator.
    Quick Pickled Vegetables

Notes

Pickled vegetables will hold in fridge for more than a month. The longer they cure, the more they become like the "glass pickles" served in some specialty delis.

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