Ingredients
Vegetables
- 1 medium carrot, peeled, cut into coins or matchsticks
- ¼ head cauliflower, cut into small florets
- ½ large red onion, thinly sliced
- 1 medium pickling cucumber, peeled, cut into coins or thinly sliced
- 3 to 4 jalapenos, ends trimmed and seeds removed if very hot, sliced
- 2 to 3 cloves garlic, smashed and sliced
Flavorings
- 2 teaspoons whole peppercorns (optional)
- 2 teaspoons whole mustard seeds (optional)
Brine
- 1 cup white distilled vinegar
- ¼ cup rice vinegar or apple cider vinegar
- 1 ¼ cups water
- 2 teaspoons sea salt
- 1 tablespoon sugar
Instructions
- Prep the Jar: Start by sterilizing your jar to ensure cleanliness. Pour a small splash of white vinegar inside the jar, screw the lid on tight, shake for a few seconds, then let it stand about a minute. Rinse thoroughly and set aside.
- Prepare Vegetables: Wash and cut all vegetables as directed — peel and slice the carrot and cucumber, cut cauliflower into small florets, thinly slice the red onion and jalapenos, and smash and slice garlic.
- Fill the Jar: Place all the prepared vegetables into the jar along with any optional flavorings such as peppercorns, mustard seeds, and garlic slices. You may also add fresh or dried herbs if desired.
- Make the Brine: In a small saucepan, combine the white distilled vinegar, rice or apple cider vinegar, water, sea salt, and sugar. Heat over medium-high until the mixture reaches a gentle boil, stirring occasionally to dissolve the salt and sugar completely.
- Pour Brine and Chill: Pour the hot brine over the vegetables in the jar, making sure the liquid covers them fully and nearly reaches the top. Allow the jar to cool to room temperature before screwing the lid on tightly.
- Refrigerate: Once at room temperature, place the jar in the refrigerator. Your quick pickled vegetables are ready to eat after at least one day, but their flavor improves over time.
Notes
- For milder jalapenos, remove all seeds; leave some seeds for extra heat.
- The brine can be made with all white vinegar if preferred, but using a combination adds depth.
- Use clean, sterilized jars to prolong shelf life and ensure food safety.
- Quick pickles last up to 2 weeks refrigerated and are best consumed within this timeframe.
- Feel free to add herbs like dill or coriander for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
