{ Quick Pickled Veggies }

When the fridge is bursting at the seams with all the beautiful CSA vegetables, it’s the best time to make a quick batch of quick pickle veggies. It’s a great way to use up all the bits and bobs too and preserve what might have ended up in the green bin and reduce food waste. Try it out!

What I love about this recipe is that you can really use most any vegetable you enjoy. Our personal favourites are cucumbers, radishes and red onions. Red onions also give that gorgeous pink hue to the pickle jar. Have fun experimenting with the aromatics and spices as well! Enjoy eating them on your tacos, salads, sandwiches, sides, or as a tasty refrigerator snack– yes please!

Thank you Jessica Musslewhite for creating yet another wonderful recipe for our CSA! (Check out her page for more delicious food inspiration.) Meanwhile, I hope you are all enjoying the bounty that the garden has been producing this summer– I know we are!

Print Recipe

Quick Pickled Veggies

Ingredients

1 1/2 cups sliced vegetables (such as onions, garlic scapes, cucumber, radishes, carrots, cauliflower, beans, beets, and jalepenos)
1 cup white vinegar
1 cup water
1 tbsp honey or sugar
1 tbsp kosher salt
1-2 garlic cloves
1 1/2 tsp aromatics and spices (This is where you can start to experiment with what you like, or buy a premade mix from the store. Think fresh dill or dill seeds, mustard seeds, coriander seeds, peppercorns, whole cloves, allspice and chilli flakes. I like to use a mix of dill, coriander seeds, mustard seeds and a few peppercorns.)

Instructions

Add veggies and aromatics of choice to a glass jar.
In a small saucepan, heat vinegar, water, honey/sugar and salt until it starts to boil and the sugar/salt is dissolved. Careful not to overboil the liquid. Pour over veggies, making sure to completely submerge them. Allow to cool on the counter before refrigerating.
Chill at least four hours before enjoying. These will keep up to 2-3 weeks in the fridge.