Quick Pickling 4 Ways
Kerr Wide Mouth Mason Jars | Jean Shorts | Body Suit | Necklace | Kettle | Cutting Board | Knife
You guys! Quick pickling is about to change your life. I’m not kidding.
I’ve got a bit of an obsession with sour/tangy. You know that feeling you get at the back of your tongue? I love it! I’ve even been known to drink white vinegar right out of the bottle. Don’t judge me…
Anyway, whether you’re a vinegar savage like me or not, you’re going to want to try these out. And then proceed to put them on everything! They add so much color and flavor to any dish, plus it makes you look fancy when all you’ve really done is mix a couple ingredients and pour them over some fresh veggies.
I eat them straight out of the jar for a healthy summer snack, pile them on tacos, burgers, wraps or sandwiches, throw them in salads – they pretty much go with everything.
When it comes to eating, I am all about adding to your diet, not taking away. And pickled veggies are a great way to add flavor, nutrition and that beautiful visual effect that, in my opinion, makes eating that much more enjoyable.
Today I’m going with:
- Purple cabbage
- Red onion
- Radish
- Avocado
I know that last one might sound a bit weird, but did any of you see this Delish video of pickled avocado that was circulating Facebook? I thought it was genius and had to try it out myself.
There are so many other options you can go with if you have other favorites or want to mix it up.
- Cucumber
- Asparagus
- Carrots
- Cauliflower
- Beets
As you can see this will work with pretty much anything. I used 16 oz canning jars but you can use any jar or airtight container, just adjust the liquid accordingly. Youwant to make sure the vegetables are completely covered with the liquid to avoid any bacteria from growing on them.
Have you ever tried quick pickling? Leave me a comment below or visit me over on Instagram and let me know how it went!
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Quick Pickling 4 Ways
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Snacks, Sides, Appetizers
- Method: No Bake
- Cuisine: European
Description
Discovering quick pickling has changed the game for me! They give beautiful color and the perfect hit of flavor to bowls, salads, tacos…or just eaten alone. Here I’ve done red onion, purple cabbage, radishes and yep, avocado! Vegan.
Ingredients
For each jar of pickled veg:
- Approx. ½ cup of your favorite vegetables to pickle
- ¾ cup (175 ml) boiling water
- ¾ cup (175 ml) white vinegar
- 2 tsp salt
- 2 tsp sugar
- Optional additional spices (I didn’t use any for these ones but have at times- dill, garlic, coriander, chili flakes- prepare to your preference or just leave plain)
Instructions
- For avocado I found that using less ripe (almost unripe) worked best. Ripe avocados got too mushy and were hard to remove from the jar.
- You can swap the vinegar for apple cider, white wine or rice wine if you prefer, just note the veggies will pick up the flavor of whatever vinegar you use.
- Sugar- you can also sub for different sugars, same as above, will just slightly modify the flavor
- Slice your vegetables in thin, lengthwise slices (make sure you will be able to close the lid) and add them to your jar(s).
- Add boiling water, vinegar, salt and sugar to a large pitcher if making multiple jars or a large drinking glass if just making one (I recommend making multiples, you’ll be happy you did). Stir to dissolve the salt and sugar.
- Pour your mixture over top of the veggies, completely covering them with liquid. Screw the lid on and let them cool at room temperature before placing in the fridge.
Notes
- For avocado I found that using less ripe (almost unripe) worked best. Ripe avocados got too mushy and were hard to remove from the jar.
- You can swap the vinegar for apple cider, white wine or rice wine if you prefer, just note the veggies will pick up the flavor of whatever vinegar you use.
- Sugar- you can also sub for different sugars, same as above, will just slightly modify the flavor.
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Thanks for the recipe! Quick question – my veggies (onion, cabbage, and avocado) all float. There is plenty of brine but they still pop up – is this a problem? Also how long will a jar of pickles safely last (assuming they aren’t immediate devoured of course)? And how long do they need to sit to be ready? Thank you!
Hi! No this isn’t a problem in the short term, but if the tops are exposed to the air above they may grow mold more quickly so keep an eye out for that. If they are fully submerged they can last up 3 weeks. I’ve seen some sources say up to a couple of months but to be safe I’d keep it shorter. (Not at room temperature as they are not actually sealed) . I eat these as soon as 30 minutes after pickling but the flavor will only get better with time so if you can wait 24-48 hours they will be more flavorful!
I was so intrigued by this recipe! I love everything pickled! I always thought pickling was an overbearing complicated process…until I saw one of Lindsay’s Instagram stories, and she mentioned her pickling recipe. Saying it was so quick and easy, but most importantly, delicious.
I ended up getting a lot of mini mini carrots out of our garden this year and didn’t know what to do with them. They were too bitter to eat them as they were. So I thought this would be the perfect opportunity to try out this recipe.
Well I can say I was indecisive and chose to do 3 jars all with the different vinegar options. Red Wine, White Wine, and Apple Cider Vinegar. The whole family were taste testers and we all absolutely fell in love with all 3! BUT…if we all had to choose 1, it would have been the White Wine Vinegar! DELICIOUS! SO this recipe is a MUST TRY. You’ll be surprised of how easy it is and how yummy the results are.
Thank you for sharing Lorraine! I’m so happy you had fun with the process. Quick pickles are a game changer for such a quick flavor booster! Can’t wait to see what you make next!