There is a special magic that happens when you use pickled vegetables in a recipe! To a jar, add vegetables, spices, cover with vinegar. Let sit for 15mins to an hour and enjoy pickles!
I really really REALLY love pickles. All kinds of pickles, I’m not discriminant: spicy pickles, sweet pickles, pickled carrots, beans, garlic… anything! I like to eat them on their own, but there is a special magic when adding pickled vegetables into a recipe.
I love doing Quick Pickled Vegetables to add to all sorts of recipes: Easy Vegan Weeknight Tacos, Sandwiches & Wraps, Shwarma Pitas, Falafels, etc. Their sweet vinegar flavor really adds a boost to a dish which usually needs some welcome acidity.
Letting vegetables soak in a brine instantly transforms them into something amazing – even just 15 minutes of a spice/vinegar soak will make the flavors burst. Of course, if you want a really intense flavor they should sit for longer – 60+ minutes if you have it. The longer they brine, the stronger the flavor becomes. And they couldn’t be easier to make – chop what ever veggies you want, add a few spices, and cover with vinegar. Let sit for at least 15 minutes and BOOM you got yourself some quick pickles.
This week I ended up making a quick pickled radish to serve in my Vegan Tofu Shwarma Pitas Recipe, some pickled red onion to add a blast of flavor to my Easy Weeknight Vegan Tacos, and some cucumbers just for eating on their own 🙂
The wonderful thing about this recipe is that you can add whatever vegetables you’d like – my favorites to quick pickle are red cabbage, beets (for salads!), and carrots. Choose one, choose 2, choose 3 per jar… the world is your pickle!
NOTE: This is not a long-term canning/pickling solution. For that you need to sterilize jars, using a special brining solution, and learn more over here. If you just want amazing and fast pickles, then read on!
A Guide to Quick Pickled Vegetables (Vegan, Gluten Free, Paleo, Whole30)
- 2 cups vegetables roughly chopped so they fit in a pint sized mason jar
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup rice vinegar or more as needed
- In a pint sized mason jar, carefully add and layer your vegetables to they are packed in tight. Add the bay leaf, salt, sugar. Give a shake so the spices get down into the jar and coat the vegetables. The cover the remaining space with the rice vinegar, and let set for at 15 minutes so the vinegar flavor infuses veggies, but preferably over an hour.