There was a time when I never missed an episode of Chopped. I would record it on Tuesday night and watch it on Wednesday during lunch. The show piqued my interest in making quick pickled vegetables.
I even had my grandkids hooked on Chopped! I love it because it introduced them to new foods at a young age.
What I like most about Chopped (besides rooting for my fave and hoping my least fave is gone after the first round) is trying to come up with what I would make with the basket of crazy ingredients.
Many of the chefs on Chopped will repurpose the vegetables by making quick pickled vegetables. Being from the south, the only pickling I’m familiar with is making pickles with cucumbers and “canning them” in glass mason jars. It’s a process, but I love um!
A few months ago while in St. Lucia, I tried West African Stew with couscous, pickled vegetables, and flatbread. Those veggies were some of the best I’ve ever eaten so I set out to learn how to pickle something in a hurry in order to eat it ASAP.
Why Kind of Vegetables Should I Use?
I like to use cucumbers, radishes, onions, peppers, carrots, green beans, or asparagus.
How to Add Extra Flavor
Fresh herbs can add extra flavor to your quick pickled vegetables. Garlic, thyme, oregano, rosemary, and onions are all ways to add more flavor. A tablespoon of dried or fresh snipped dill is another way to add flavor.
Easy Quick Pickled Vegetables
Thinly slice vegetables and garlic and place in a medium-sized bowl.
I sometimes add a sprig or two of fresh herbs. I have an abundance of Rosemary so I snipped a couple of sprigs and added them to the bowl too.
In a heavy saucepan, whisk together water, white vinegar, salt, and sugar. Heat on medium-high just until the sugar is dissolved.
Pour over the vegetables and let sit at room temperature for an hour. Store leftovers in the fridge.
Quick Pickled Vegetables
You can whip up these Quick Pickled Vegetables in only an hour with a few simple ingredients you probably have on hand. Plus, they will keep for a week in the refrigerator.
- 1 cup thinly sliced vegetables (cucumbers, onions, peppers, carrots, green beans, etc.)
- 1 clove garlic, sliced or minced
- Sprig or two of fresh herbs, if desired
- 1/2 cup water
- 1/2 cup white vinegar
- 1/2 teaspoon salt
- 1 teaspoon sugar
- Thinly slice vegetables, including garlic, and place in a medium bowl.
- In a medium saucepan, whisk together the water, white vinegar, salt and sugar and heat on medium high heat just until the sugar is dissolved.
- Pour over the vegetables and let sit at room temperature for a hour.
- Store leftovers in the fridge.
Amount Per Serving Calories 68Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 291mgCarbohydrates 13gFiber 3gSugar 5gProtein 3g
How Long Will Pickled Vegetables Keep in the Refrigerator?
Quick pickled vegetables are ready to eat in an hour and will keep in the fridge for a week.
This is a perfect way to use up all those extra summer vegetables.
Have you ever quick-pickled vegetables?
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