These quick pickle recipes will bring a variety of bright, delicious flavors to your table all summer long – or any other time of year, really!
Homemade sweet and savory quick pickled vegetables 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 backyard barbeques, picnics, and pot lucks. They also make great gifts for hosts, neighbors, and friends.
These recipes are so simple, that 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.
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! The recipe makes 1½ – 2 cups.
1 cup white vinegar ½ teaspoon Kosher salt ½ teaspoon granulated sugar ½ teaspoon crushed red pepper flakes 1 red* onion - peeled and thinly sliced, root to tip
In a small saucepan, heat vinegar and dry ingredients just until the mixture begins to boil. Place the onion slices into a glass bowl or jar with 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 – 48 hours in advance for the brightest flavor.
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!
Bright and 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 them into matchsticks for sushi rolls. The recipe makes about 2 cups.
4 mini cucumbers - sliced at an angle, or cut into coins or matchsticks (about 2 cups) ½ cup unseasoned rice vinegar 2 tablespoons water 2 tablespoons granulated sugar, + more to taste 1 teaspoon Kosher salt, + more to taste ¼ - ½ teaspoon red pepper flakes, + more to taste
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.
Sweet Coconut Sugar Quick Pickled Carrots
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. The recipe makes about 2 cups.
4 medium carrots, peeled and shredded or shaved into thin strips 1 cup boiling water 1/3 cup coconut palm sugar 2 teaspoons Kosher salt ½ cup lite seasoned rice vinegar (or apple cider vinegar)
In a small saucepan, bring 1 cup of 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.
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