Making your own pickled vegetables at home is incredibly easy. Use them in sandwiches, salads, rice bowls, or whatever your heart desires!
When it comes to condiments or extra frills to add to my finished plate, I love exploring homemade versions. These quick pickled carrots + radishes pair well with just about anything you want to add some zip to. Having a cookout this weekend? Add a few of these to your favorite hot dog or cheeseburger. Football season is right around the corner, make sure to try my Sheet Pan Nachos with plenty of these on top. They also taste grand on my Korean Crab Cake Sandwiches!
What are pickled vegetables, you ask? Welp, this process is a way of preserving produce in a solution of vinegar, sugar, salt and water. The process is pretty straight-forward, and there are multiple variations you can find online. I like to think that this version is a basic recipe you can build upon.
WHAT VEGETABLES WORK BEST FOR PICKLING?
- Bell Peppers
- Green Beans
- Tomatoes (actually a fruit 😉 )
- Yellow Squash & Zucchini (these are fruits, too!)
INGREDIENTS YOU’LL NEED:
VINEGAR: I prefer to use a mix of rice and white wine vinegar. You can certainly use one or the other, but the combination of booth is completely drool worthy.
BOILING WATER: This is the key component of pickling. It dilutes the vinegar and sugar, and begins the process of preserving.
GRANULATED SUGAR: This sweetens the veggies and offsets some of the sour notes of the vinegar. You can add more or less sugar, depending on your personal taste preferences.
KOSHER SALT: This helps bring out the flavor in both the vinegar and sweetness. It also aids in brining the vegetables.
SUBSITUTIONS AND ALTERNATIVES:
Want to add some peppercorns for extra spice? Go for it. Craving a herb-infused variety? Yum! The sky is the limit when it comes to pickling veggies. Get creative!
- VINEGAR: Light colored vinegars work best. Distilled white vinegar is the most popular, however, apple cider, rice, and white wine are my favs. You can use them on their own or create a combination.
- SPICES: Give your jar some extra oomph with black peppercorns, celery seeds, coriander seeds, cumin seeds, mustard seeds, red pepper flakes, or whatever you enjoy most!
- GARLIC OR HERBS: Crushed garlic (or even ginger) add so much flavor! Dried bay leaves or even fresh sprigs of dill or thyme are always a good idea.
MAIN DISH RECIPES YOU MIGHT LIKE:
OTHER CONDIMENTS YOU MAY ENJOY:
- ½ cup Rice Vinegar
- ½ cup White Wine Vinegar
- 1 cup Boiling Water
- 2 tbsp. Sugar, divided
- 2 tsp. Kosher Salt, divided
- 1 cup Shredded Carrots
- 1 cup Rainbow Radish, cut into matchsticks
- Bring vinegar and water to a boil.
- Add the carrots to one mason jar, and the radishes to a second mason jar. Add sugar and salt to each jar (1 tbsp. and tsp. each).
- Carefully pour the boiling vinegar water over veggies, making sure to fill to the brim. Cover and refrigerate until cooled. Enjoy within 3 weeks.
NOTES ON THIS RECIPE:
- You can use the same method for any type of vegetable. Explore beyond carrots and radishes!
- Depending on the size of your mason jars, you may need more vinegar water to cover the veggies. You’ll always want a 50/50 ratio for pickling, so adjust as necessary.
- I use separate jars for each vegetable, as I find that one can color the other during the cooling process. I like to keep my carrots bright orange and my radish pink-ish. If you don’t really care about mixing colors, go ahead and pickle them both in the same jar!