Quick pickle your favorite veggies in just 24 hours for gut-boosting, tangy snacks at your fingertips!
Extend the shelf life of fresh produce with these quick pickle ideas. The good news is that you can pickle just about any vegetable, as long as they are in their peak freshness! Look for veggies that are crisp without bruises or wrinkles. Rinse them thoroughly and use a vegetable brush to scrub away any remaining dirt or sediment. Now you’re ready to quick pickle!
Seasonal vegetables great for pickling:
– Winter: Cabbage, carrots, cauliflower, onions, beets, winter squash
– Spring: Asparagus, beets, celery, cabbage
– Summer: Summer squash, cucumber, peppers
– Fall: Turnips, cauliflower, cabbage, Brussels sprouts, winter squash
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Herbs and Seasonings
Once you choose your vegetables, think about how you’d like to flavor them. Fresh dill lends a strong grassy note, peppercorns add mild spiciness, and mustard seed or ground mustard a sharp tang. Coriander seed is nutty and citrusy, while clove adds a warm spiced flavor and aroma. You can use either fresh or dried herbs like rosemary, thyme, dill or oregano, but avoid fresh basil, as it will get mushy in the brine.
Gut-Boosting Brine
The brine is where all the magic happens. The saltwater solution pickles the veggies and adds those important gut-boosting benefits. Traditionally, white vinegar is added to the brine, but we used apple cider vinegar for its potent antiviral properties. Look for the murky kind with “The Mother” for ACV packed with proteins, enzymes and probiotics that work to balance gut flora. Finally, raw honey is used instead of sugar as a soothing sweetener with healthier amino acids.
Let’s Pickle!
Start by washing jars and lids in hot soapy water. Rinse and dry completely. Combine sliced vegetables with pickling herbs and spices in a 16 oz. Mason jar, leaving 1-2 inches at the top for the brine. Heat ½ cup of distilled water over low heat until boiling, then stir in ½ cup of apple cider vinegar and a little raw honey. The hot liquid brine will tenderize the vegetables while helping to infuse the herbal flavor. Completely submerge the veggies in the brine, secure the lid, and cool at room temperature before refrigerating. Let the veggies chill for at least 24 hours before enjoying.
While you can use the same brine to quick pickle any variety of veggies and herbs, here are a few of our favorite combinations to get you started. You can start with basic dill pickles with mustard seeds, then try pickled cabbage with peppercorns, or red onions with cloves. The recipe for pickled ginger is only slightly different, as you’ll need to boil the ginger for 20 minutes to soften it before brining.
Enjoy your pickled veggies as a gut-boosting side dish or snack. They’ll stay fresh in the fridge for up to 1 month!
Quick Pickled Vegetables
15 mins
Quick Pickled Vegetables
Jennafer Ashley- 16 oz Mason jar
- Saucepan
For Dill Pickles:
- 1½ cups sliced cucumbers
- ¼ t sea salt
- ½ t peppercorns
- 4-6 fresh dill sprigs
- ¼ t ground mustard seed
- ½ cup distilled water
- ½ cup apple cider vinegar
- 2 T raw honey
For Pickled Red Onions:
- 1 small red onion, thinly sliced
- ¼ t sea salt
- 1 clove (optional)
- ½ cup distilled water
- ½ cup apple cider vinegar
- 1 T raw honey
For Pickled Cabbage:
- 1½ cups shredded cabbage
- ½ t sea salt
- ½ t peppercorns
- ½ cup distilled water
- ½ cup apple cider vinegar
- 2 T raw honey
For Pickled Dill Carrots:
- 1 medium carrot, sliced into ½-inch sticks
- ½ t sea salt
- ½ t peppercorns
- 2 sprigs fresh dill
- ½ cup distilled water
- ½ cup apple cider vinegar
For Pickled Dill Radishes:
- 1½ cup radishes, sliced (I used rainbow radish)
- ½ t sea salt
- ½ t peppercorns
- 1 sprig fresh dill
- ½ cup distilled water
- ½ cup apple cider vinegar
For Pickled Dill Cauliflower:
- 1½ cups cauliflower
- ½ t sea salt
- ½ t peppercorns
- 1 large sprig of dill
- ½ cup distilled water
- ½ cup apple cider vinegar
- Place washed, sliced vegetables in a Mason jar along with herbs and spices.
- Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar and honey (if applicable).
- Pour the brine over the vegetables and secure the lid. Allow to cool at room temperature.
- Refrigerate 24 hours before enjoying.
Quick Pickled Ginger
30 mins
Quick Pickled Ginger
Jennafer AshleyTools
- 8 oz Mason jar
- Saucepan
- Strainer
Ingredients
- 8 oz ginger, peeled and very thinly sliced
- ¼ t sea salt
- 2¼ cups distilled water, divided
- 3 T raw honey
- ¼ cup apple cider vinegar
Instructions
- In a saucepan, cover ginger slices and salt with 2 cups of water. Bring to a boil.
- Reduce heat to low and simmer for 15-20 minutes to soften the ginger. Strain.
- Add ginger slices to the Mason jar. Heat the remaining ¼ cup of water in the saucepan over medium heat until steaming.
- Turn off the heat and stir in honey and apple cider vinegar. Pour the brine over the ginger and secure the lid.
- Cool at room temperature. Refrigerate at least 24 hours before enjoying.
Looking for Paleo ingredients? Here are a few we’d recommend:
Apple Cider Vinegar (Bragg)
Raw honey (Bee Farms)
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