This recipe for quick pickled vegetables takes only 10 minutes and provides a perfect, acidic counterpoint to rich and savory mains, burgers, sandwiches, and more!
It used to be that I did not like pickles. Like, at all. I was the little kid at McDonald’s asking for no pickles on my cheeseburger. Now, to be fair, that’s not the best representation of pickles. Probably closer to government issued “condiment, minced style, green, extra salt.” But still, it was years before I’d eat ‘em.
Then I discovered sweet pickles. Ah yes, the gateway cucumber. Crunchy, a little salty, and with enough sugar to confuse my young taste-buds into thinking that these might be good. And that’s as far as I went for years. It’s funny to think back on that, because now I can barely tolerate sweet pickles.
I think what finally opened my eyes to the glory of pickled vegetables was not actually pickles, but sauerkraut. I discovered the Reuben sandwich. And by that, I mean one where I swapped pastrami for corned beef, and wheat bread for the rye. So Liz claims I don’t actually like Reubens, but I digress… There was something about the salty, sour flavors of the sauerkraut that juxtaposed so well with the rich pastrami and the creamy melted cheese. And so I started adding dill pickles to sandwiches, burgers, and to be honest, straight out of the jar eating.
Now this recipe doesn’t provide quite the same depth of flavor as some of the slow-pickled vegetables you might find purveyed by a skinny-jean-wearing, suspender-sporting hipster from Brooklyn, but this is a lot faster and less obnoxious.
Side note: we were meeting a friend in Williamsburg the last time we were in NYC, and because I am the epitome of tact and discretion, as we wandered down the street I asked Liz (or, according to her, shouted), “Isn’t this where all the hipsters live?” Come to think of it, Liz never answered my question, she just told me I have “no chill.” Whatever.
Anyway, these play well with a wide range of dishes, and feel free to improvise on the spices you add. Please note, that the longer you leave the vegetables in the brine, the more acidic they’ll be, even while refrigerated, and if you leave them in there too long, they can fall apart (although this is usually only an issue with softer veggies). Tomato, for example, should be used within roughly four days. We served our baked falafel with feta tzatziki with pickled onions and tomatoes, but you can also throw in some bell peppers and you have yourself a relish for steaks and burgers. Mix it up and have some fun with it!
Adapted from Fine Cooking.
- ¼ cup extra-virgin olive oil
- 3 Tbs. apple cider vinegar
- 1 Tbs. honey
- 1 Tbs. sherry vinegar
- 1 tsp. ground coriander
- 1 small onion, cut in half north to south, and thinly sliced
- ½ cup cherry tomatoes, halved
- 2-3 medium carrots, thinly sliced (or you can use a vegetable peeler)
- 1-2 jalapeño peppers, thinly sliced
- Prep and cut all your vegetables and set aside.
- Stir together olive oil through coriander in a saucepan. Apply medium-high heat until it reaches a simmer.
- Add your vegetables and stir briefly.
- Cook for 4-5 minutes until the vegetables have softened slightly.
- Serve warm, or cool to room temperature and store in the refrigerator in an airtight container.
Recipe adapted from Fine Cooking.