How to Make Quick Pickled Veggies

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Quick Pickled Veggies make for a bright, zesty flavour booster.

You can add them to salads, tacos, sandwiches, burgers, a hummus plate – anywhere that you’d like a bit of vinegary zing. Also known as Refrigerator Pickles, they require neither canning nor fermentation. You can make them in a matter of minutes, and then store them in the fridge for up to a month. The ingredients are budget-friendly, and you can use just about any veggie you can think of. For all these reasons and more, Quick Pickled Veggies make an excellent addition to anyone’s meal-prep repertoire!

What’s the difference between Quick Pickles and “Regular” pickles?

Regular pickles are produced by one of two methods. They’re either lacto-fermented, which creates a “living” pickle that bubbles away and ferments in your fridge much like sauerkraut, or they’re canned. Canned pickles are processed in a hot water bath, or pressure cooker, and result in a shelf-stable, preserved pickle that can be stored in a pantry for years to come.

Quick pickles, are neither of these things. They’re basically just your chosen veggie, brined in a vinegar and water solution and left to marinate in the fridge. This process will extend the life of your veggies a bit, but not to the degree that the other two methods will.

Quick Pickles and Versatile Basics Meal Prep

I approach meal prep kind of like I approach my wardrobe: It’s all about versatile basics. I prepare simple elements that can be combined in a variety of ways throughout the week depending on my mood. Yes of course I have some fancy things for special occasions, but for the day-to-day, it’s all about bright, simple and fresh. I always have a whole grain, a bean, some greens, washed veggies and fruits on hand. Then I’ll add some flavour boosters like Curry Roasted Seeds (recipe coming soon), Herb-Marinated Tofu Feta, an all purpose sauce, and some quick pickles!

With a well-stocked fridge and pantry, great meals can come together very quickly.

A few ideas for veggies to pickle:

• Carrots
• Beets
• Carrots and beets together
• Daikon
• Turnips
• Carrots + daikon OR turnips (this is great for Bahn Mi Sandwiches)
• Jalapeños (with or without carrots)
• Red onions
• Red cabbage
• Fennel
• Cauliflower
• Green beans

The list goes on! You get the idea: Be creative!

How to Make Quick Pickled Veggies

INGREDIENTS

• Veggie of choice (see above for ideas)
• Apple cider or white vinegar
• Water
• Optional additions (one or all):
  • 1 tsp salt
  • 1 tbsp sugar
  • a garlic clove or two
  • a bay leaf
  • herbs or spices of choice

METHOD

1. Thoroughly wash your veggies and cut them how you like. Using a food processor can be great for this. The grater blade is useful for carrots, beets, turnips and radishes. The slicer blade is great for jalapeños, cabbage and fennel.
2. Pack the prepared veggies into a clean container (like a glass jar).
3. Prepare a 50/50 mixture of vinegar and water. I’m not giving you exact measurements because it depends on how much your making! Eyeball it. Estimate how much brine you’re going to need and go for it. Heat the vinegar/water mixture on medium heat until steaming.
4. If you’re using salt or sugar, add it now and stir it until it dissolves. I use a bit of sugar and salt when pickling jalapeños, and also when making bahn mi veggies. Otherwise, for beets and carrots I go straight up water and vinegar. EXPERIMENT! Find what YOU like.
5. Pour the brine over the veggies, making sure they’re all submerged. Knock out any air bubbles. Leave on the counter to cool, then lid tightly and store in the fridge.

For best results, wait a day or two before diving in. Some pickles, however, will be great within a few hours. Enjoy!

Here’s a little Quick Pickle Inspo for you. Make a delicous, Bahn Mi style sandwich by combining Quick Pickled Turnip and Carrots, Quick Pickled Jalapeños, a big ol’ baguette, Quick Marinated Tofu and lots of fresh cilantro. Douse in Sriracha if desired 🙂