Quick Pickled Vegetables
Quick Pickled Vegetables – tangy, crunchy pickled cauliflower, peppers, cabbage, carrots and celery, that are ready in under 8 hours in the fridge.
Great to add to sandwiches, appetizer trays or serve as a side dish. Perfect for fall and winter.
Fall and winter are the perfect seasons to make some pickled vegetables and enjoy them, while the weather is cold.
Not that these same veggies are not available year round, but pickling makes them extra delicious and preserves them for some time. But, this is not your typical pickling recipe.
Most of the time, you need to wait at least a few days to enjoy your pickled creations.
These veggies are added to some hot acidic marinade and cooked for 1 minute. Then they are left in the hot marinade, until it cools down to room temperature and refrigerated for at least 8 hours or up to 3 days.
This is not a canning recipe and I can not guarantee that they will last longer than 3 days in the refrigerator.
Serve with some roasted meat, a glass of wine or some warm crusty bread.
How to make quick pickled vegetables at home?
I already have a recipe for Easy Pickled Vegetables on the blog, but this one is different. While the vegetables used are pretty much the same,
Today’s recipe for Quick Pickled Vegetables, involves quickly cooking (1 min) raw veggies in a hot matinade, to soften them and make them absorb it. Then they are left to cool off and absorb even more sweet and acidic flavor.
Vegetables:
What vegetables to use?
- carrots
- cauliflower
- cabbage – I used purple cabbage to bring a nice color to the veggies
- celery stalks
- red peppers
Other vegetables you may add:
- green beans
- turnips
- radishes
- beets
Hot pickling liquid (marinade):
The ingredients for the pickling liquid are pretty straight forward.
- apple cider vinegar (6%)
- water
- sugar (Xylitol or honey can be used)
- salt
- black peppercorns
- Bay leaf (optional)
- mustard seeds
You combine all ingredients for the marinade (may leave the black peppercorns and mustard seeds out and add them once the marinade cools down) in a large pot or saucepan and bring to a boil.
Boil for 3 minutes, then add the veggies. The pot needs to be wide and large enough to fit the veggies and cover them in liquid, once they soften.
Cook the veggies for 1 minute, then remove from heat.
Cover and let them come to room temperature. Refrigerate for 8 hours or up to 3 days.
Serve cold.
How long will these Quick Pickled Vegetables last?
I suggest keeping these in the fridge for up to 3 days. They may last longer, but they may not. These pickled veggies should be slightly soft, but crunchy, tangy and and slightly salty.
More pickling recipes:
Quick Pickled Vegetables
Ingredients
For the warm marinade:
- 1/8 tsp mustard seeds
- 1/4 tsp black peppercorns
- 2.5 cups water
- 250 - 300 ml vinegar
- 1/2 cup sugar
- 3 tbsp salt
- 1 bay leaf
Vegetables:
- 1 lb cauliflower — cut into florets
- 100 grams red bell pepper — sliced
- 320 grams carrots — 4-5 medium carrots, cut into rounds
- 320 grams purple cabbage
- 2 large celery ribs — sliced
Instructions
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In a pot (or a large saucepan) combine all ingredients for the marinade (may leave the black peppercorns and mustard seeds out and add them once the marinade cools down).
-
Bring to a boil.
-
Boil for 3 minutes, then add the veggies. The pot needs to be wide and large enough to fit the veggies and cover them in liquid, once they soften.
-
Cook the veggies for 1 minute, then remove from heat.
-
Cover and let them come to room temperature. Refrigerate for 8 hours or up to 3 days.
-
Serve cold.
My grandmother used to make these. I am from Bulgaria. Delish and easy too. Love it.