The kind of pickles (Indian achaar) I grew up eating is always spice coated with a perfect balance of tang and heat. As much as I like a speck of achaar with my Indian meals, I also enjoy a smack of QUICK Pickled Vegetables with my salad, wrap or sandwich. So, I made a batch of onion pickle and a batch of carrot with cucumber pickle for the first time. Because I like spice, I added a few whole spices while preparing the brine.
Vegetable pickles are such a quick way to add a zing to your sandwiches and burgers. Try it on mashed potatoes, your morning omlettes, definitely on taco and scatter on salad. Mince it and add to your creamy sauce for fish or chicken. There are so many different ways to enjoy pickled veggies. Summer months are all about grilled food and pickled veggies go so well with grilled meat as they help in cutting the richness of protein.
One should never buy a jar of pickled vegetables. Homemade version is easy to make and tastes the best! You should always make it your own way and make in small batches, so you don’t have to worry about the shelf life.
What Vegetables to Pickle!
- You can pickle any vegetables that you like but do pick the ones that are fresh and look best.
- No greens obviously and pick vegetables that have a crunch, so it doesn’t wilt up while soaking in the brine.
- I prefer to thinly slice the veggies, but you could just cut it into big wedges if you prefer a good bite.
I used the spiralizer to slice the carrots and cucumber. As for the onion, I thinly sliced it using a knife.
How to prepare QUICK Pickled Vegetables?
Veggies: Chop or slice the veggies and store it in glass/ceramic containers.
Brine: The ratio of water to vinegar is typically kept 50-50. Sugar and salt both are added to balance the flavor. You could keep the brine plain or add some whole spices. Simmer for about 10 minutes.
Pour the hot brine on the veggies and let it cool down completely before you store it in the refrigerator.
Things to keep in mind with QUICK Pickled Vegetables
STORING: Always store in a glass, enamel, ceramic or stainless-steel jar. Make sure the veggies are completely submerged in the brine.
MOLDS and ROTTEN SMELL: If the pickled vegetables are not stored properly or in the appropriate container, chances are high that it will go bad. You might see molds or get an off smell. This can happen if the veggies are not completely submerged in the brine.
VEGGIES: Choose fresh good quality vegetables. Keep it mind that it will soften down eventually in the brine. Prefer to use raw vegetables but if you choose to boil the vegetables, make sure you don’t make it too soft or the texture won’t be retained once added to the brine.
If you enjoy a little zing in your meal, a jar of pickled veggies will always come handy. And once you get the hang of making it at home, you will never go back to the store-bought ones.
QUICK Pickled Vegetables
zing to your sandwiches and burgers. Try it on mashed potatoes, your morning
omlettes, definitely on taco and scatter on salad. Mince it and add to your creamy
sauce for fish or chicken.
- 1 big red onion
- 2 big carrots
- 1 big cucumber
For the Brine
- 1 and ½ cup water
- 1 and ½ cup white vinegar
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 3 bay leaves
- 3 star anise
- Slice the veggies as per your choice and put inclean, dry, airtight glass/enamel or ceramic jars. (I used one jar for onion andanother jar for carrot and cucumber)
- In a saucepan, pour the water and vinegar along with salt,sugar and the whole spices. Bring it to a boil and then, simmer in low heat for10 minutes.
- Pour the hot brine on the sliced veggies. Let it cool downcompletely before you store the pickled veggie in the refrigerator.