Quick Pickled Vegetables
These delicious, crunchy veg are a great way to increase your vegetable intake and diversify your flavours. Quick pickling is a fast and efficient method that doesn’t require the lengthy fermentation process.
Quick pickling veg benefits:
Pickling may make your veggies more appealing, encouraging you to eat more of them. This helps boost your overall vegetable intake, ensuring you get a wide range of essential vitamins, minerals, and antioxidants.
Quick pickling preserves many of the beneficial nutrients found in fresh vegetables, such as vitamin C, potassium, and dietary fibre. These nutrients are crucial for maintaining a healthy immune system, supporting heart health, and aiding digestion.
Adding pickled veg to your meals can make it delicious & diversify the flavours. Especially works with salads and sandwiches.
While quick pickling doesn’t provide the probiotic benefits of fermentation, it still offers you a nutrient-rich, flavourful addition to your diet.
Ingredients:
2 cups vinegar (white is what I used)
2 cups water
1-2 tablespoons salt
1-2 tablespoons sugar (optional, for sweet pickles)
Vegetables of choice (cucumbers, carrots, radishes, onions, whatever you like etc.)
Optional spices and herbs (garlic, dill, mustard seeds, peppercorns, bay leaves) - I used dill and peppercorns.
Method:
Wash and cut vegetables into desired shapes (slices, spears, whole if small).
In a saucepan, combine vinegar, water, salt, and sugar (if using). Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat.
Pack prepared vegetables into clean sterilised jars. Add optional spices and herbs.
Pour hot brine over the vegetables in the jars. Ensure veggies are fully submerged.
Wipe jars and seal with lids. Let cool to room temperature before refrigerating.
Store in the fridge. Allow to pickle for at least 24 hours before eating.