Description
Quick Pickled Vegetables are a vibrant and flavorful way to enjoy fresh veggies with a tangy, sweet, and slightly spicy brine. Perfect as a crunchy side dish or garnish, this recipe uses a simple vinegar brine infused with garlic, oregano, and bay leaves to quickly pickle an assortment of cabbage, carrots, cucumbers, cauliflower, and bell peppers in just 15 minutes.
Ingredients
Vegetables
- 1 Head Green Cabbage, cut into large pieces
- 3 Carrots, peeled and cut into large pieces
- 4 Persian Cucumbers, cut into large pieces
- 1 Head Cauliflower, cut into large pieces
- 2 Bell Peppers, cut into large pieces
- 6 Cloves Garlic, whole
Brine
- 6 Cups Filtered Water
- 2 Cups White Vinegar
- ½ Cup Sugar
- ½ Cup Kosher Salt
- 3 Tablespoons Peppercorns
- 6 Bay Leaves
- 2 Tablespoons Oregano
Instructions
- Prepare the Vegetables: Cut the cabbage, carrots, cucumbers, cauliflower, and bell peppers into large pieces. Place all chopped vegetables along with whole garlic cloves into a large mixing bowl.
- Make the Brine: In a large pot, combine filtered water, white vinegar, sugar, kosher salt, peppercorns, bay leaves, and oregano. Bring the mixture to a boil over medium-high heat, stirring occasionally until sugar and salt dissolve completely.
- Cool the Brine: Once boiling, turn off the heat and let the brine cool to a warm temperature to avoid cooking the veggies while still softening them.
- Combine Veggies and Brine: Pour the warm brine over the vegetables in the mixing bowl, ensuring that all the veggies are fully submerged. Transfer them into storage jars or containers, packing the vegetables tightly and covering with remaining brine.
- Enjoy or Refrigerate: The pickled vegetables can be eaten immediately for a quick crunchy bite or refrigerated for a few days to let the flavors deepen and intensify before serving.
Notes
- Use any fresh vegetables you like based on what you have available.
- Make sure the veggies are fully submerged in the brine to ensure even pickling.
- Store pickled vegetables in airtight jars in the refrigerator for up to 2 weeks.
- Adjust sugar and salt to taste if desired for a sweeter or saltier brine.
- Allow pickles to rest for at least an hour for better flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Pickles & Ferments
- Method: No-Cook
- Cuisine: International
