Ever eat a delicious meal and try to find out where all The taste comes from? Because we certainly Do that!
We noticed that sometimes there is a crispy pickled vegetable that really takes the dish to the next level.
And since quick pickled vegetables are so easy to prepare at home, we decided it’s time to share our foolproof recipes with you!
Quickly pickled vegetable recipes
How to make pickled vegetables quickly
- Add vegetables choosing one Jar
- Add spices (Optional)
- Heat the vinegar of your choice and (for some recipes) water in a pot
- Add sugar and salt and stir to dissolve
- to water about vegetablesMake sure that you completely immerse them in the vinegar mixture (* for cucumbers, we recommend cooling the brine first so that the cucumbers remain crispy).
- Let marinate for at least 1 hour (or longer for a more intense taste)
Vinegars for quickly pickled vegetables
You can use a variety of vinegars to make pickled vegetables. Each gives a slightly different taste and varies in price.
- Distilled white vinegar – cheapest, very versatile
- Apple Cider Vinegar – a pleasant apple aroma, slightly more expensive and nuanced in taste than distilled white vinegar
- Red wine vinegar – our favorite for pickled onions for an intense splash of color
Tip: Not sure which vinegar to use? Try a little of each vinegar to determine which flavor you enjoy the most.
For cucumbers, radishes and carrots, we like distilled white.
For red onions, we prefer red wine vinegar for a splash of color and a lively taste.
And for spicy cauliflower (Escabeche) we prefer a mixture of distilled white vinegar and cider for a particularly hot kick.
Sugar for quickly pickled vegetables
Most often, cane sugar is used to make pickled vegetables. But honey (if not vegan), agave, maple syrup and other sweeteners also work.
If you avoid sugar completely, you can omit it or substevia at will. However, we prefer a little bit of sugar to round off the flavor profile.
Ideal ratio of the quick pickling brine
As a general rule of thumb, the following ratio can be used to make the quick pickling brine:
Per 1 cup of vinegar:: 1½ – 2 teaspoons of salt + 1 tablespoon of sugar
Tip: This assumes that you like very spicy pickled vegetables! If you want less flavor and acidity, put 1/4 – 1/2 of the vinegar in water for a milder taste.
How to use pickled vegetables
Pickled vegetables are great as a snack straight from the glass if you’re looking for something crispy and salty. They are also perfect for adding to bowls, salads and sandwiches.
Or try one of these recipes!
If you try any of these recipes, let us know! We look forward to your comments, ratings and photos #minimalistbaker on Instagram. Cheers friends!
How to make pickled vegetables quickly
A guide to making quick pickled vegetables, including pickled radish, carrot, cucumber, spicy cauliflower, and onion recipes!
Preparation time 1 hour 10th protocol
cooking time 10th protocol
total time 1 hour 20th protocol
Servings: 8th (~ 2 tablespoons servings)
Gluten free, vegan
Does it last?
(like distilled cider or red wine // sub 1/4 – 1/2 of the amount with water for less odor and acidity if desired)
1/2 – 1 ½
(depending on the vegetables used and the preferred saltiness)
(or Sub Stevia to taste)
Place sliced vegetables in a mason jar or glass container. Put aside.
Put vinegar of your choice, water (if used), salt and sugar in a small saucepan. Bring to a boil over medium heat and stir to completely dissolve the salt and sugar. Taste and adjust the taste as needed by adding more salt or sugar as you like.
Pour the saline solution over the vegetables and make sure it is completely submerged. If necessary, add more vinegar or some water to cover it.
* When pickling cucumbers, we generally like to let the brine cool down so that the cucumbers retain their color and become crispy.
Close well and shake to combine. Then store in the refrigerator for at least 1 hour. The flavors will deepen and intensify the longer they marinate. The best taste is achieved after 24 hours.
Is kept in the fridge for 2-3 weeks (sometimes longer). Not freezer-friendly.
* Nutritional information calculated with onions for the cut vegetables and with the lower amount of salt.
Nutrition per serving (1 out of 8 servings with two tablespoons)
- Calories: 15
- Sodium: 147 mg
- Potassium: 35 mg
- Carbohydrates: 3.8 g
- Dietary fiber: 0.4 g
- Sugar: 2.5 g
- Protein: 0.3 g
- Vitamin A: 0.49 IU
- Vitamin C: 1.8 mg
- Calcium: 5.91 mg
- Iron: 0.05 mg
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