QUICK PICKLED VEGGIES

These quick pickle recipes will bring a variety of bright, delicious flavors to your table all summer long – or any other time of year!

I’m proud to share these recipes in partnership with @commongroundmn – an organization of Minnesota women in agriculture who volunteer their time to have conversations around food and farming. Follow @commongroundminn and visit commongroundminnesota.com for more on food + agriculture and Minnesota family farmers.

Enjoy Quick Pickled Veggies in a Variety of Ways

Homemade sweet and savory quick pickled veggies are great to keep in the refrigerator for snacks. Pickles take simple cheese and crackers to a whole new level, and are a great addition to charcuterie boards, cheese plates, antipasti, and fresh veggie trays!

They also add bright flavor to grilled and barbequed meats. Top tacos, burritos, enchiladas, burgers and sandwiches with them. Toss pickles into salads and make tangy vinaigrettes with flavorful, veg-infused vinegars.

A nice variety of pickled veggies are great for back yard barbeques, picnics, and pot lucks. They also make great gifts for hosts, neighbors, and friends.

These recipes are so simple, you can make them all within about an hour. Try them all, and go ahead and experiment with different veggies and ingredients to create your own variations! Make sure to check out the general quick pickle recipe tips below, too.

RECIPE :: KICKED-UP QUICK PICKLED RED ONIONS

Our House Favorite! These onions have so much flavor, and pair deliciously with just about anything. Their bright “red onion” flavor shines with just a few simple ingredients. We love the heat that the crushed red pepper flakes add, but you can always reduce the amount or omit them altogether if you prefer. Either way, this quick pickle recipe is a keeper! Recipe makes 1½ – 2 cups.

Kicked-Up Quick Pickled Red Onions

These onions have so much flavor, and pair deliciously with just about anything. Their bright “red onion” flavor shines, and we love the heat that crushed red pepper flakes add (but you can always reduce the amount or omit them altogether if you prefer). Either way, this quick pickle recipe is a keeper!

Author Michele Phillips, BaconFatte.com

Ingredients

1 cup white vinegar
½ tsp. Kosher salt
½ tsp. granulated sugar
½ tsp. crushed red pepper flakes
1 large red* onion - peeled and thinly sliced, root to tip

Instructions

In a small sauce pan, heat vinegar and dry ingredients just until the mixture begins to boil.
Place the onion slices into a glass bowl or jar w/ 2½ cup capacity.
Pour the hot vinegar mixture over the onions, and stir well to combine. Cover and let cool.
Allow onions to “pickle” at room temperature for at least 30 minutes before serving or refrigerating. If making ahead, cover and refrigerate the onions 24 – 48hours in advance for brightest flavor.

Recipe Notes

Note: As red onions continue to “pickle”, they’ll become softer and more tart. The color of the onions will fade into the liquid, and the flavor intensifies with time. Enjoy within two weeks.

*Yellow/Sweet Onions also work well with this recipe. They won’t have the bright pink color, of course, but will have great flavor!

Recipe makes 1½ - 2 cups.

RECIPE :: BRIGHT & SPICY QUICK PICKLED CUCUMBERS

Light, bright and tart with a hint of heat, these cukes are super snackable all by themselves. They also pair wonderfully with seafood, beef, and pork dishes. Add them to chicken and turkey sandwiches and wraps. Chop them up to top tacos, or slice into matchsticks for sushi rolls. Recipe makes about 2 cups.

Bright and Spicy Quick Pickled Cucumbers

Author Michele Phillips, BaconFatte.com

Ingredients

4 mini cucumbers - sliced at an angle, or cut into coins or matchsticks (about 2 cups)
½ cup unseasoned rice vinegar
2 Tbsp. water
2 Tbsp. granulated sugar, + more to taste
1 tsp. Kosher salt, + more to taste
¼ - ½ tsp. red pepper flakes, + more to taste

Instructions

In a medium bowl, add the vinegar, water, sugar, salt and pepper flakes, and stir until sugar and salt dissolve. Taste, and add more sugar and salt if needed. Add the sliced cucumbers, and stir well. Allow cucumbers to sit at room temperature for about an hour, stirring often while they’re seasoning through, before serving. Cover and keep refrigerated for up to two weeks.

Recipe Notes

Recipe makes about 2 cups.

RECIPE :: SWEET COCONUT SUGAR QUICK PICKLED CARROTS

The fun combination of ingredients gives these carrots a unique flavor profile that pairs perfectly with Asian dishes. Think “pickled ginger with brown sugar notes”… Oh, yes! Shredded or peeled into thin strips, they almost melt in your mouth and have lots of sweet/salty flavor! They’re a delicious addition to Banh Mi sandwiches and sushi rolls, seafood tacos and fish sandwiches, and they pair perfectly with chicken and pork. Recipe makes about 2 cups.

Sweet Coconut Sugar Quick Pickled Carrots

Author Michele Phillips, BaconFatte.com

Ingredients

4 medium carrots, peeled and shredded or shaved into thin strips
1 cup boiling water
⅓ cup coconut palm sugar
2 tsp. Kosher salt
½ cup lite seasoned rice vinegar (or apple cider vinegar)

Instructions

In a small sauce pan, bring 1 cup water to a boil. Add sugar and salt to the hot water, and stir until dissolved. Add rice vinegar and carrots, and stir well. Allow carrots to pickle at room temperature for 1 – 2 hours before serving. Cover and keep refrigerated for up to two weeks.

Recipe Notes

Recipe makes about 2 cups.

QUICK PICKLE RECIPE TIPS ::

If the vinegar mixture doesn’t totally cover the onions or vegetables in the bowls or jars you’re using, don’t worry. Onions (especially) will macerate and reduce after the vinegar is added to jar. Stir a few times to incorporate ingredients well.

Always taste the pickling liquid before adding the vegetables, and adjust seasonings if needed. Remember that flavors will intensify with time.

How long do quick pickles last? Quick pickled onions and other vegetables are best within three days, but they can keep up to 2 weeks or so, tightly covered and refrigerated.

MAKING THE CUT ::

Chop or slice your veggies any way you like. If you have a mandolin or fancy slicers, dicers, or spiralizers, give them a whirl!

It all depends on how you’re going to serve the pickles:

Flat, angled or round slices work well for snacking and sandwiches.
Matchsticks or quartered cuts work well for sushi and wraps.
For a more rustic, relish-like texture, chop onions and veggies rather than slicing.

USES FOR LEFTOVER PICKLING LIQUID ::

Vegetable-infused vinegar mixtures are absolutely delicious, and can be re-enjoyed in a variety of ways once the quick pickles are gone.

Vinaigrette – Just add oil of choice in a 1:1 oil to vinegar ratio, or whatever you prefer for consistency.
Make mignonette for oysters and other seafood
Make a marinade for chicken
Marinate cheeses and grapes for cheese boards
Add mayo for a bright, flavorful sandwich spread

Oil-based products (such as mayonnaise, olive oil, vegetable oil, etc.) should not be added to the vinegar mixtures prior to adding veggies. But, they can be added to the vinegars to make vinaigrettes, salads, etc., that will be consumed soon after making.

VINEGAR NOTES ::

Different kinds of vinegar add completely different flavor profiles, so DO try different types in these recipes!

TIPS ON TAMING FLAVORS ::

If you prefer milder flavors, here are some options!

To tame the tartness of the vinegar, add a little water to the bowl or jar after pouring in the hot vinegar mixture. Stir or shake well to incorporate the ingredients.
Place raw, sliced onions in a bowl of cold water. Swish the onions a few times, strain the onions, and proceed with the pickling recipe.
For even mellower flavors, place raw onions in boiling water for 10 – 20 seconds. Then strain and place into an ice bath to stop the “cooking process” so the onions retain some texture.

HOT vs. COLD QUICK PICKLES ::

Many recipes call for boiling the vinegar mixtures mainly so the sugars and/or salts dissolve completely. But, boiling is completely optional in most cases.

Hot liquids will soften and infuse flavor into the vegetables more quickly.

For hot pickles, heat vinegar and dry ingredients just until the mixture begins to boil, then remove from heat and proceed with pickling the vegetables. Boiling the mixture for any length of time reduces the flavor of the vinegars and other ingredients.

Cold liquids often preserve the color and crunch of vegetables more, but do take a little longer to season through – especially harder, thicker vegetables.

For recipes that don’t call for boiling the vinegar mixtures, just make sure to stir thoroughly so the sugars and salts are completely dissolved before adding it to the vegetables.

Try these Quick Pickled Veggies in Sushi Style Beef Rolls – they’re a delicious spin on traditional sushi! Seared beef and flavorful sushi rice pair perfectly with both fresh and pickled veggies – the combinations are endless. These beef rolls are perfect for light, simple meals and easy entertaining. LOTS of step-by-step suggestions and recipe tips included!

I HOPE YOU ENJOY THESE RECIPES!

If you make them, please let me know! Tag @BaconFatte and #BaconFatte

on Facebook and Instagram posts… I’d love to see them!

Thanks for stopping by!