Quick Pickled Garden Vegetables

WHY MAKE THIS RECIPE

Quick pickled garden vegetables are a fantastic way to enjoy fresh produce from your garden or local market. They offer a bright, tangy crunch that can elevate any dish. This recipe is simple and quick, making it a great choice for beginners and seasoned cooks alike. You can use whatever vegetables you have on hand, adjusting the flavors to suit your taste. Whether you’re serving them as a side dish, topping a salad, or using them in a sandwich, quick pickling preserves the fresh taste while adding a delicious zing.

HOW TO MAKE Quick Pickled Garden Vegetables

Ingredients

• 1 pint cherry tomatoes
• 1/2 red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup fresh dill, chopped
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes

Directions

1. Start by washing and thoroughly drying your cherry tomatoes, red onion, and cucumber. It’s important to get rid of any dirt or residue.

2. Next, slice the onion and cucumber into thin pieces. The thinner the slices, the quicker they will pickle.

3. In a small saucepan, combine the white vinegar, water, sugar, salt, dried oregano, and red pepper flakes. Heat over medium, stirring the mixture until both the sugar and salt completely dissolve and it comes to a boil. This sweetness and tang will balance the flavors perfectly.

4. Once boiling, take the saucepan off the heat.

5. Now, place your prepared vegetables in a clean jar or container. It’s best to use a glass jar so you can see the vegetables as they pickle.

6. Carefully pour the hot pickling liquid over the vegetables, making sure all of them are fully submerged in the brine. This is key for even pickling!

7. Stir in your chopped fresh dill, distributing it evenly throughout the mixture. Dill adds a fresh flavor that pairs wonderfully with the other ingredients.

8. Seal your container tightly and place it in the refrigerator. Let the vegetables pickle for at least 2 hours, though they’ll develop more flavor the longer they sit. Ideally, give them a day if you can wait!

HOW TO SERVE Quick Pickled Garden Vegetables

Quick pickled garden vegetables can be served in many ways. They are perfect as a side dish at barbecues and potlucks. You can also add them to salads for an extra crunch and delightful flavor. They work wonderfully as toppings for tacos, sandwiches, or burgers. Their bright colors also make a beautiful and appetizing addition to any plate. Enjoy them straight out of the jar as a healthy snack, or serve them with cheese and crackers for a fun appetizer.

HOW TO STORE Quick Pickled Garden Vegetables

Storing your quick pickled garden vegetables is easy. Keep them in the same jar or container you used for pickling, and ensure it is sealed tightly. These pickles can last in the refrigerator for up to a month. The flavor may intensify the longer they sit. Always use a clean utensil when removing them from the jar to help extend their shelf life. If the brine looks cloudy, it’s a sign that they are still good, but it’s best to discard them if you notice any off smells or mold.

TIPS TO MAKE Quick Pickled Garden Vegetables

1. Use fresh ingredients: The fresher your vegetables are, the better your pickles will be. Pick vegetables at their peak ripeness for the best flavor.

2. Adjust the sweetness and salt: If you prefer more sweetness, add a bit more sugar. If you like it saltier, adjust the salt to your taste.

3. Experiment with spices: Add different spices or herbs such as mustard seeds, cloves, or bay leaves to the pickling liquid for varied flavors.

4. Use assorted vegetables: Don’t limit yourself to just tomatoes, onions, and cucumbers. Try adding bell peppers, carrots, or even radishes for a colorful mix.

5. Let them sit longer: If time allows, let your pickles sit for a day or two for more flavor. The longer they sit, the more intense the taste becomes.

VARIATIONS

There are many ways to customize your quick pickled garden vegetables. Here are a few ideas:

• Spicy Pickles: Increase the amount of red pepper flakes, or add sliced jalapeños to the mix for an extra kick.

• Herb-Infused: Besides dill, experiment with other herbs like thyme, basil, or cilantro for different flavors.

• Sweet and Sour: Swap out the white vinegar for apple cider vinegar for a sweeter undertone.

• Zesty Additions: Add a squeeze of lemon juice or lime juice for a citrusy punch.

FAQs

Can I use other vegetables for pickling?

Yes! You can quick pickle a wide variety of vegetables. Bell peppers, carrots, cauliflower, and green beans are great options. Just make sure they are cut into similar size pieces to ensure even pickling.

How long will the pickled vegetables last?

Quick pickled vegetables can last in the refrigerator for about one month. Always check for any unusual signs before consuming, like off odors or mold.

Can I reuse the pickling brine?

Yes, you can reuse the brine once for another batch of quick pickles! Just make sure it has not been contaminated and that it still smells good. Use fresh vegetables for the best results.

Do I need to sterilize the jar?

It’s not strictly necessary for quick pickling, since the pickles are refrigerated and consumed relatively quickly. However, using a clean jar helps prevent spoilage.

What should I do if my pickles are too salty or sweet?

If your pickles turn out too salty or sweet, try diluting the brine with additional vinegar or water in a future batch. You can adjust the sugar and salt levels to suit your taste preferences.

Enjoy your quick pickled garden vegetables as a refreshing and flavorful addition to your meals!