Quick Pickled Vegetables

Yellow Beet

I really do try to involve my kids in the grocery shopping/cooking experience. Sometimes though, my lack of time and patience leaves me standing in the kitchen in a frenzied state. That’s when I exile the kids to their rooms to study the life-cycle of an earthworm or read Proust while I prepare our (insert fabulously delicious dinner here – hint: could be hot dogs) meal.

Today was different. My youngest kid made pickled vegetables with me.

I’m a fool for anything with vinegar, and I felt we needed something deliciously tart to offset the 16 pounds of organic, fair trade, eco-friendly, non GMO milk chocolate we consumed yesterday in a record 12 seconds. Thanks Easter Bunny.

I walked with my six-year-old daughter down the hill to the Haight Street Market to pick up some vegetables to pickle. With a bit of guidance she picked out a cucumber, yellow beets, purple carrots, and some funky looking heirloom radishes. I knew it would be a good day.

I’ve gone ahead and left most of the vegetables raw, the carrots were blanched for about 30 seconds. These veggies need to be made a day in advance, but if you’re like me and can’t wait, they’ll be great after a few hours. Any leftovers can be stored in the fridge for about a month. Serve along side burgers, grilled chicken or just eat them straight out of the jar.


Quick Pickled Vegetables

Prep Time: 20 minutes


  • 1 bunch baby carrots (about 5-6) peeled, quartered and blanched for 30 seconds
  • 3 medium yellow or red beets, peeled and sliced as thin as possible
  • 1 bunch radishes, quartered
  • 1/2 English cucumber, sliced into 1/2" rounds
  • 1/4 sweet yellow onion sliced thin
  • 3 cloves garlic, smashed
  • 2 tbs crushed red pepper (optional)
  • Fresh dill to taste
  • 2 cups apple cider vinegar
  • 2 cups water
  • 3/4 cup granulated sugar
  • 2 tbs sea salt
  • 3 18 oz. Ball jars or any other containers that have a tight fitting lid


  1. Evenly distribute vegetables, onion, garlic, red pepper flakes and dill into glass jars
  2. Place vinegar, water, sugar and sea salt into a medium saucepan and bring to a simmer
  3. Whisk to dissolve the sugar and salt
  4. Pour brine over vegetables, making sure they are completely submerged
  5. Let stand until veggies are room temperature, then cover and refrigerate for at least 6 hours
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Pickled Vegetables

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Discussion1 Comment Category Recipes, snacks, Vegetarian Tags , , ,

One Response to Quick Pickled Vegetables

  1. Yum, these look good.

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