Pickled vegetables, also known as “giardiniera” in Italy, are served as part of an antipasto platter as an accompaniment to hard cheeses, cured meats and crusty breads. In Greece, they are known as “toursi” and are enjoyed not only as part of a mezze spread year ’round, but also during the long fasting period before Easter.
I put together this simple guide on How to Make Quick Pickled Vegetables at Home for those who enjoy these crunchy treats, but do not want to bother with special canning equipment and the long process of canning. These refrigerator pickles are an easy and delicious homemade alternative to the store-bought jars!
What are pickled vegetables ?
These bold and tangy refrigerator pickles, combine fresh vegetables and a flavorful brine made with zesty spices and vinegar.
The Ingredients You Need
Use your favorite hardy vegetables and what is available, depending on the season. There is no rule, just use the ones you like best! Here are the ones I used for this recipe:
- Cauliflower florets
- Red and yellow bell pepper
- Carrots
- Celery
- Radishes
- Red Onion
- Serrano chili
- Spices: bay leaves, peppercorns and/or pepper flakes, coriander seeds, fennel seeds
Four easy steps for perfectly pickled vegetables ?
- Vegetable Prep: Wash and cut the vegetables
- Prepare the Brining solution: Vinegar, water, spices, salt and sugar
- Blanch the vegetables: To the pot with the brine, add the vegetables and simmer for just 5 minutes
- Fill the jars: Divide the vegetables among four jars and fill evenly with the vinegar mixture
The Pickling Brine Ratio
You can adjust this ratio depending on your taste and individual preferences, but in general 1 cup of vinegar to 1 cup of water is a good place to start. For this batch, I used 2 cups of vinegar to 2 cups of water and 1 TBSP. each of salt and sugar. Some people prefer a 2:1 ratio instead, for a more acidic flavor.
Always allow the vegetables to cool at room temperature for two to three hours before refrigerating. When cooled, cover the containers tightly with their lids and refrigerate for three days before serving.
After this time, if you still find the pickled vegetables too acidic, just pour off one-third of the brine water and replace it with fresh water before returning it to the refrigerator.
How to use your pickled vegetables ?
- When you crave something crunchy and salty
- As a lovely addition next to sandwiches and, if chopped smaller, inside sandwiches (think Muffulettas!)
- Add to your salads for a nice texture
- A great addition to a mezze spread or a charcuterie board
- Next to braised meat main courses
Enjoy your refrigerated pickled vegetables within three to four weeks for the best taste. Toss gently before serving!
How to Make Quick Pickled Vegetables at Home
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- For the vegetables:
- ½ small head cauliflower
- 2 medium carrots
- 2 medium celery stalks
- ½ medium red bell pepper
- ½ medium yellow bell pepper
- 1 small Serrano chili (optional)
- 3 small radishes
- 1 small red onion
- For the brine:
- 2 cups white wine vinegar
- 2 cup water
- 1 TBSP. sea salt
- 1 TBSP. granulated sugar
- 3 bay leaves
- 1 tsp. fennel seeds, toasted
- 1 tsp. coriander seeds, toasted
- 1-2 tsp. peppercorns or ½ tsp. pepper flakes
- Prep the vegetables. Wash, trim and cut the cauliflower into bite-sized florets. Peel the carrots and cut them into ¼” pieces on the diagonal. Slice the celery into ¼” pieces on the diagonal too. Cut the bell peppers into thin, ¼” strips and cut the chili (if using) into ¼” slices. Cut the onion and radishes into 1” pieces.
- Prepare the brine solution. In a medium to large pot, mix together 2 cups white wine vinegar, 2 cups of water, 1 tablespoon sea salt and 1 tablespoon granulated sugar. Bring this mixture to a boil, stirring frequent to dissolve the sugar. Add the bay leaves, the fennel seeds, the coriander seeds, and the peppercorns and simmer for a few minutes to combine the flavors.
- Add the vegetables and blanch them. To the simmering brine solution, add the cauliflower and carrots and simmer for 3 minutes. Next, add the celery, the peppers, radishes and onion and continue to simmer for 2 minutes more. At that point, the vegetables should be still crisp but tender. Turn off the stove and remove the pot from the heat.
- Fill the jars. Wash well four medium jars (I used Weck 12-oz jars, but any canning jars would work well) and place them carefully in a pot with gently boiling water for 2 minutes. Remove them using tongs, and place them on a clean surface. Divide the vegetables and the brine equally among the four jars, making sure that the brine covers the tops of the vegetables – they should be completely submerged. Let them cool at room temperature for a couple of hours, before you place the lid on tightly and move to the refrigerator.
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Marilena. I have made this too many times to count. It’s easy, healthy and a real hit with all my friends.
DELICIOSO!
That is wonderful Suzanne! These pickled vegetables are so tasty and so easy to make on your own – I am so glad to know you have made them so many times already:)