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Quick Pickled Vegetables

This takes as little as 8 hours or can cure up to 24 hours at room temperature. Refrigerate for up to a week if you don't use it all. This recipe is just a guide and you should use ingredients and amounts to suit your own preferences for taste and balance.

What you need

  1. 1 large carrot, sliced on the diagonal about 1/4 inch thick
  2. 1 large supermarket cucumber peeled and deseeded, cut into half moons 1/2 inch wide - or - 2 small arabic cucumbers, sliced 1/4 inch thick
  3. 1/2 small cauliflower, broken into small florets
  4. 2 or more fresh chilis (jalapeno is a good starting point), stems removed and sliced with seeds
  5. 2 garlic cloves, grated or finely minced
  6. 2 Tablespoons chopped fresh parsley leaves & stems
  7. Fresh coriander stems
  8. 5 teaspoons (divided) sea or kosher salt (don't use table or iodized salt)
  9. Juice of 1/2 lemon and 1/2 lime
  10. Remaining lime cut into tiny wedges or chunks
  11. 1/3 cup distilled white vinegar

How to make it

  1. Place sliced chilis in a bowl with 1 tsp sea or kosher salt
  2. Cover with boiling water and let stand 5 minutes
  3. Drain chilis and return to the bowl
  4. Add vegetables and herbs
  5. Add 4 tsp sea or kosher salt and grated garlic to the vinegar and stir until salt dissolves
  6. Pour vinegar mixture over vegetables
  7. Add cold water to cover
  8. Place a dish that fits inside the bowl over the vegetables and press down to allow some of the pickling liquid to seep over and keep the veg beneath the brine
  9. Cover with plastic and let stand at room temperature 8 hours or overnight
  10. Transfer to a clean jar and refrigerate for up to one week

Pickle is ready to use immediately after the initial 8 hour brining period. A great condiment with rich meats or with lentils or beans.

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