Easy Pickled Vegetables
I love vinegar and vinegary foods. Pickling carrots and parsnips is how I’ve been getting my vinegar groove on lately. If you’ve never pickled anything, don’t fret. Quick pickling is so fast and easy, and you have nothing to fear. It’s a 10-minute project, and a perfect way to bottle up summertime. The pickled vegetables become tenderized and softened after a few hours, but the full effect and flavor of the pickling sets in a day or two later as the flavors marry. The vinegar brine is tangy and sweetish, with a gentle kick from the mustard and peppercorn. Sweet with heat, of sorts. And vinegar has plenty of health benefits. I’ll consider myself super healthy then with all that I’ve been consuming lately!
What’s in Quick Pickled Vegetables?
For these quick pickles, you’ll need:
Carrots Parsnips Granulated sugar White distilled vinegar Favorite grill seasoning blend Dry yellow mustard seeds Salt (optional)
I used carrots and parsnips because they’re quite firm to begin with and I wanted the finished veggies to be firmer and not mushy. They retain plenty of texture, crispiness, and crunch. Cauliflower, rutabaga, beets, and turnips are next!
How to Quick Pickle Vegetables
To make the pickle brine, I simply combined equal parts white vinegar and sugar in a saucepan, brought the mixture just to a boil, and poured the brine over raw carrot and raw parsnip spears that I’d packed into jars. To each jar, I also added a few tablespoons of dry yellow mustard grains and some salt-free citrus pepper blend (a blend of lime, orange, and lemon rinds paired with black peppercorns). Most people add salt to pickle vegetables, but I avoid cooking with or adding salt to our food as much as possible for health reasons. With the right blend of other seasonings, there’s plenty of flavor and a bit of a kick from the mustard grains and peppercorns. No salt needed. Plus, parsnips naturally have a peppery kick, and the spice blend enhanced it.
Tips for Making Pickled Vegetables
Think outside the box when flavoring your quick pickles. Try Jerk seasoning, chipotle seasoning, mesquite grill seasoning, or Indian spices like curry or garam masala. Remember: pickling doesn’t just have to mean Kosher dills! Also, when adding the sliced veggies to your jars, make sure to really pack them in. You shouldn’t be able to fit any more veggies into the jars, that’s how full they should be. Once you pour the brine over the vegetables, screw on the lid and gently shake the jars to distribute the seasonings. And let the pickles cool to room temperature on your counter before placing them in the fridge. If you place the hot glass jar in the fridge, it might crack!
More Easy Vegetable Recipes:
Herb-Roasted Tri-Colored Carrots – Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners! Grilled Mexican Corn (Elote) – Learn how to make this EASY and FLAVORFUL grilled Mexican street corn at home in minutes!! Fresh sweet corn is covered in crema, cheese, and finished with chili, lime juice, and cilantro! Cheesy Roasted Asparagus – Even picky eaters will LOVE asparagus when it’s roasted with onions and covered with melted CHEESE!! A fast and EASY side that’s perfect for busy weeknights! Rainbow Roasted Vegetables – Trying to eat more vegetables? Seeing the rainbow should do the trick!! FAST, EASY, and as HEALTHY as it gets! The Best Broccoli Salad — So many textures and flavors in every bite including crunchy broccoli, crisp celery, salty bacon and sunflower seeds, juicy grapes, and sweet raisins.
Even More Summer Vegetable Recipes:
Mexican Grilled Corn and Zucchini Salad — A healthy EASY salad that’s ready in 15 minutes and so flavorful!! Corn, zucchini, cilantro, queso fresco and more are tossed in a DELISH creamy lime sauce! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
