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!

Quick Pickled Vegetables - A fun, easy match for any rich and savory dish.

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.

Quick Pickled Vegetables - A fun and easy match for any rich and savory dish.

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!

Quick Pickled Vegetables - A fun and easy match for any rich and savory dish.

– Ross

Adapted from Fine Cooking.

Quick Pickled Vegetables - A fun and easy match for any rich, savory dish.
Quick Pickled Vegetables
 
Prep time
Cook time
Total time
 
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!
Serves: Varies
Ingredients
For the Pickle
  • ¼ cup extra-virgin olive oil
  • 3 Tbs. apple cider vinegar
  • 1 Tbs. honey
  • 1 Tbs. sherry vinegar
  • 1 tsp. ground coriander
Vegetables (pick one or a combination from below)
  • 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
Instructions
  1. Prep and cut all your vegetables and set aside.
  2. Stir together olive oil through coriander in a saucepan. Apply medium-high heat until it reaches a simmer.
  3. Add your vegetables and stir briefly.
  4. Cook for 4-5 minutes until the vegetables have softened slightly.
  5. Serve warm, or cool to room temperature and store in the refrigerator in an airtight container.
Notes
You can add or subtract spices according to your tastes. Some good bets are red chili flake, mustard seed, dried rosemary, and garlic.

Recipe adapted from Fine Cooking.

8 Comments on Quick Pickled Vegetables

  1. First of all, love the new site design! 🙂 Second of all, thank you for sharing a recipe that speeds up the slow-process of pickling. Very nice! Side side note: tact is overrated! lol… j/k. You must’ve given a few hipsters quite a jolt with all of your exuberant shouting. 😉 Anyway, super yummy pics you two! Pinning!

    • Thanks! Glad you like the new design. And it’s always nice to have a quick recipe to get you out of a… pickle. Regarding the hipsters, it’s hard to tell.. with those suspenders, it’s difficult to say if I made them jump out of their boots or not.

  2. I’ve been waiting for this! We love pickled veggies especially my mom so I’m gonna show this to her. She will definitely write this down to her treasured recipe notebook. Thanks guys and have a great weekend!

  3. While lacto-fermenting and longer pickling is preferred, sometimes you have a pickle emergency and you need stuff pickled now! Great recipe thanks for sharing!

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