You can literally Quick Pickle anything, especially all these wonderful summer veggies. If you think making your own pickles sounds hard, I’m here to help! It’s as simple as heating up the brine and pouring over your cucumber or veggie of choice. Plus, it’s super easy to customize with additional flavors like garlic, peppercorns, etc. Add in your favorite flavor combos and you’ve got an easy tangy snack, topping or side.
This would also be a fun activity to do with kids, building their own combo of veggies in their jar! Check out my short YouTube recipe video below to see how simple this is!
Ingredient Tips:
You can pickle all sorts of produce: carrots, cucumber, zucchini, jalapeños, onions, even cherries! There are so many variations on ingredients you can do. For my most basic recipe in my YouTube video I threw in some leftover white onion, peppercorns and garlic with a whole sliced cucumber.
Sub the white vinegar for rice vinegar and add fresh ginger, then you’ve got a sweet n’ sour quick pickled cucumber for a rice bowl. Sub the cucumber for jalapeños and carrots and you’ve got a fantastic taco pairing. The combinations are endless!
What can you use to store pickles? Any jar or glass container with a tightly closed lid! I often save the mason or screw top glass jars sauces and other foods come in! Mason jars are great for pickling, as are the glass canisters with rubber seals. I’ve linked some great choices below from Amazon.
What Can I Eat With Quick Pickled Veggies?
You name it! Quick pickles are great on their own as a snack, topping Buddha or rice bowls, on tacos or sandwiches, etc. Pickled cucumbers and red onions are fantastic on avocado toast. Pickles are great with barbeque as they cut through heavier flavors so well.
My favorite products for this recipe:
- Organic White Vinegar: white vinegar can be found at any grocery store, try to seek out organic if you can. If you want to substitute in a small amount or add a splash of apple cider vinegar for flavor, Braggs Organic Raw Unfiltered is a great brand.
- Glass Jars & Containers: Make sure you are using glass, not plastic. These options from Amazon are great for pickles (and lots more!). Mason Jars here. Glass Flip Top Containers here.
(Disclosure: I may receive a very small amount of revenue if you purchase through my Amazon links. It does NOT raise the cost for you, but does help me keep on creating recipes and videos on Jana Eats. Thanks!)
Rate this recipe and let me know what you put into your quick pickle brine!
Recipe and how-to YouTube video from my channel below.
Quick Pickle Brine for Cucumbers & Veggies
Equipment
- glass jar or container
- medium saucepan
Ingredients
For the Brine:
- 1 cup white vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 tbl. fine sea salt or kosher salt
Veggies
- 1 cucumber
- 1/4 cup white onion
Optional Veggies/Substitutions
- red onions
- jalapeños
- zucchini
- carrot
- cauliflower
- radishes
Optional Flavor Additions:
- garlic
- 1 tsp peppercorns
- ¼ tsp. red pepper flakes
- 1 tbsp. fresh ginger
Method
- In a medium pot over medium high heat, add all the ingredients for the brine. Warm until the salt & sugar have dissolved. It does not need to boil.
- Remove from heat. Let cool for 15 minutes.
- Slice up cucumbers & onion (or whatever produce you are including) and layer in a jar. Add a smashed clove of garlic and a few peppercorns.
- Pour the pickling liquid over the vegetables, making sure liquid covers them all. Voila!
- Store in fridge for up to 2 months but I doubt it will last that long.