Best 4 Quick Pickled Vegetables Recipes

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Dive into the world of quick pickled vegetables and discover a vibrant and flavorful way to transform ordinary vegetables into extraordinary culinary delights. Learn the art of creating tangy, crunchy, and refreshing pickled vegetables that will elevate your meals and snacks to new heights. With just a few simple ingredients and a short amount of time, you can unlock a universe of pickled possibilities. From classic cucumber pickles to exotic Asian-inspired creations, this article offers a comprehensive guide to help you master the art of quick pickling and bring a burst of flavor to your table.

Here are our top 4 tried and tested recipes!

QUICK PICKLED VEGETABLES



Quick Pickled Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 4m

Number Of Ingredients 0

Steps:

  • Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.

SALMON BURGERS WITH SPICY QUICK-PICKLED VEGETABLES



Salmon Burgers with Spicy Quick-Pickled Vegetables image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23

4 green onions, roughly chopped
1 red bell pepper, roughly chopped
One 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
1 tablespoon lime zest, from 1 lime
1 pound salmon, skin removed and cut into 1 1/2-inch cubes
1 1/4 cups panko breadcrumbs
1 bunch cilantro, stems chopped (about a ¼ cup) and leaves with tender stems reserved to top the burgers
1 tablespoon sweet chili sauce
1 teaspoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Spicy Quick-Pickled Vegetables, recipe follows
Nonstick cooking spray
2 tablespoons vegetable oil
1/3 cup mayonnaise
6 oblong brioche buns, sliced in half through the middle
1 1/2 cups distilled white vinegar
2 teaspoons pickling spice
Kosher salt
2 Persian cucumbers, sliced into 1/8-inch-thick rounds
1 carrot, peeled and sliced into 1/8-inch-thick rounds
1 shallot, sliced into 1/8-inch-thick rings
1 Fresno chile, stem removed and thinly sliced

Steps:

  • Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.
  • Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.
  • Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.
  • Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.

STEAK SANDWICHES WITH QUICK-PICKLED VEGETABLES



Steak Sandwiches with Quick-Pickled Vegetables image

This recipe is a Cambodian version of the classic Vietnamese dish banh mi. This sandwich has acidity from the pickled vegetables, freshness from the cucumber, spiciness from the Sriracha mayo and sweetness from the marinated beef. -Hudson Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 cup white vinegar
1 tablespoon sugar
1-1/2 cups thinly sliced fresh carrots
1 small daikon radish, thinly sliced
1/4 cup packed brown sugar
1/4 cup rice vinegar
1/4 cup soy sauce
1 beef top sirloin steak (1-1/4 pounds)
1 tablespoon olive oil
1 French bread baguette (10-1/2 ounces), halved lengthwise
1/2 cup mayonnaise
2 tablespoons Sriracha chili sauce
1/2 cup thinly sliced English cucumber
Fresh cilantro leaves

Steps:

  • In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing., Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.

Nutrition Facts : Calories 430 calories, Fat 20g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 888mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.

QUICK PICKLED VEGETABLES



Quick Pickled Vegetables image

Pair these tart pickled vegetables from Michael's Genuine Food & Drink chef Michael Schwartz with his classic Falafel.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 2 cups

Number Of Ingredients 10

2 cups unseasoned rice vinegar
1/2 cup sugar
2 bay leaves
1 teaspoon mustard seeds
2 small red onions, sliced into 1/4-inch rounds and separated into individual rings
6 radishes, sliced
4 Kirby cucumbers, cut into 1/2-inch slices
1/2 head cauliflower, cut into florets
2 rhubarb stalks, sliced
2 carrots, sliced

Steps:

  • Make the pickling liquid: Place 1 cup water in a medium nonreactive saucepan along with vinegar, sugar, bay leaves, and mustard seeds. Bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar.
  • Pickle the vegetables: Place any one of the suggested vegetables in a heatproof nonreactive container and add pickling liquid. Cover and let cool to room temperature. Transfer to refrigerator and chill before serving. Pickled vegetables can be kept refrigerated, completely submerged in their liquid, in an airtight container, for up to 2 months.

Tips:

  • Choose the right vegetables: Vegetables that are best for quick pickling include cucumbers, carrots, radishes, onions, and bell peppers. These vegetables are firm and have a high water content, which helps them to absorb the pickling liquid quickly.
  • Use a good quality vinegar: The type of vinegar you use will have a big impact on the flavor of your pickles. For a classic pickle flavor, use white vinegar or apple cider vinegar. For a more unique flavor, try using rice vinegar, balsamic vinegar, or even champagne vinegar.
  • Add some spices and herbs: To give your pickles extra flavor, add some spices and herbs to the pickling liquid. Some popular choices include garlic, dill, mustard seeds, and peppercorns. You can also get creative and add other spices and herbs that you like.
  • Let the pickles sit for at least 24 hours: The longer you let the pickles sit, the more flavorful they will become. For best results, let them sit for at least 24 hours before eating.

Conclusion:

Quick pickled vegetables are a delicious and easy way to add some extra flavor and crunch to your meals. They are also a great way to use up leftover vegetables. With so many different recipes to choose from, you are sure to find a quick pickle recipe that you love. So next time you are looking for a quick and easy snack or side dish, give quick pickled vegetables a try.

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