Quick Pickled Vegetables Radishes, Carrots, Cauliflower, Onion, and Jalapenos Recipe
This Quick Pickled Vegetables recipe offers a vibrant and tangy assortment of crisp veggies, pickled in a simple brine of white and rice vinegar, sugar, and salt. Perfect as a zesty side or crunchy topping, these pickles are ready to enjoy after just one day and keep well refrigerated for added convenience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables
- 1 medium carrot, peeled, cut into coins or matchsticks
- ¼ head cauliflower, cut into small florets
- ½ large red onion, thinly sliced
- 1 medium pickling cucumber, peeled, cut into coins or thinly sliced
- 3 to 4 jalapenos, ends trimmed and seeds removed if very hot, sliced
- 2 to 3 cloves garlic, smashed and sliced
Brine and Flavorings
- 2 teaspoons whole peppercorns (optional)
- 2 teaspoons whole mustard seeds (optional)
- 1 cup white distilled vinegar
- ¼ cup rice vinegar or apple cider vinegar
- 1 ¼ cups water
- 2 teaspoons sea salt
- 1 tablespoon sugar
Instructions
- Prep: Prepare your vegetables by peeling and cutting the carrot into coins or matchsticks, cutting cauliflower into small florets, thinly slicing the red onion and cucumber, slicing the jalapenos after trimming ends and removing seeds if preferred less spicy, and smashing and slicing the garlic cloves.
- Clean the Jar: Find a 32-ounce glass jar or two pint jars with lids. Pour a splash of white vinegar into the jar(s), screw on the lid, shake vigorously for a few seconds, and let it stand for about a minute. Rinse thoroughly to ensure jars are clean.
- Fill the Jar: Place the prepared vegetables into the jar(s). Add any optional flavorings such as whole peppercorns, mustard seeds, and garlic slices. You can also add fresh or dried herbs if you like. Set the jar aside.
- Make the Brine: In a small saucepan, combine white distilled vinegar, rice or apple cider vinegar, water, sea salt, and sugar. Place over medium-high heat and bring just to a boil, stirring continuously until the sugar and salt are fully dissolved.
- Pour and Seal: Immediately pour the hot brine over the vegetables in the jar, ensuring the veggies are fully submerged and the brine reaches near the top. Allow the jar to cool slightly for a few minutes before sealing tightly with the lid.
- Chill and Pickle: Once the jar has returned to room temperature, transfer it to the refrigerator. Although the pickled vegetables can be eaten at any time, they develop their best flavor after at least one full day in the fridge.
Notes
- Use fresh and firm vegetables for best texture.
- Adjust the number of jalapenos according to your spice preference; remove seeds for less heat.
- Ensure vegetables are fully submerged in brine to prevent spoilage.
- The pickled vegetables improve in flavor when left overnight or longer in the refrigerator.
- Store pickles in the fridge for up to 2 weeks for optimal freshness.
