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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 large carrot, sliced on the diagonal about 1/4 inch thick
- 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
- 1/2 small cauliflower, broken into small florets
- 2 or more fresh chilis (jalapeno is a good starting point), stems removed and sliced with seeds
- 2 garlic cloves, grated or finely minced
- 2 Tablespoons chopped fresh parsley leaves & stems
- Fresh coriander stems
- 5 teaspoons (divided) sea or kosher salt (don't use table or iodized salt)
- Juice of 1/2 lemon and 1/2 lime
- Remaining lime cut into tiny wedges or chunks
- 1/3 cup distilled white vinegar
How to make it
- Place sliced chilis in a bowl with 1 tsp sea or kosher salt
- Cover with boiling water and let stand 5 minutes
- Drain chilis and return to the bowl
- Add vegetables and herbs
- Add 4 tsp sea or kosher salt and grated garlic to the vinegar and stir until salt dissolves
- Pour vinegar mixture over vegetables
- Add cold water to cover
- 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
- Cover with plastic and let stand at room temperature 8 hours or overnight
- 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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