Description
The first taste is always the sharpest.
Give it a little time.
Just like people, vegetables settle once the moment has had space to breathe.
Quick pickled vegetables add brightness and crunch to:
-
grain bowls and Buddha bowls
-
sandwiches and wraps
-
tacos or rice bowls
-
avocado toast
-
charcuterie or snack boards
-
salads needing a little acidic lift
They also make a beautiful garnish for soups and noodle dishes.
Ingredients
- 1 cup rice vinegar or apple cider vinegar
- 1 cup water
- 1 tablespoon sugar (optional but recommended for balance)
- 1 teaspoon kosher salt
- 1–2 cloves garlic, smashed
- ½ teaspoon mustard seeds
- ½ teaspoon black peppercorns
Vegetables (mix and match):
- cucumbers, thinly sliced
- carrots, shaved or cut into matchsticks
- radishes, sliced
- red onion, thinly sliced
- bell peppers, thin strips
- green beans
Instructions
-
Pack the vegetables into a clean jar.
-
In a small saucepan, combine the vinegar, water, sugar, salt, garlic, mustard seeds, and peppercorns. Bring just to a simmer until the salt and sugar dissolve.
-
Pour the warm brine over the vegetables until fully covered.
-
Let the jar sit on the counter for about 20–30 minutes to cool slightly, then place in the refrigerator.
-
The vegetables will be lightly pickled in about one hour, but they become even better if you let them sit overnight.
Notes
• Thin slicing is key for quick pickles. The thinner the vegetable, the faster it absorbs the brine.
• These pickles keep well in the refrigerator for up to 2 weeks.
• Feel free to experiment with spices—dill seeds, coriander, chili flakes, or fresh herbs can add wonderful variation.
• The brine should taste slightly stronger than you expect; the vegetables will mellow the flavor as they absorb it.
Storage: Refrigerate up to 2 weeks