Name: Quick-Pickled Veggies
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: ~1/2 pound vegetables* (I used 1/2 bunch radishes and 1 mini cucumber); 1/2-1 tsp red pepper flakes (- for spicy pickles); other optional add-ins: whole mustard, fennel or coriander seeds; chopped garlic cloves; 3/4 cup water; 3/4 cup apple cider vinegar (I use Bragg's) or plain white vinegar; 2 tbsp pure honey or maple syrup; 2 tsp sea salt; freshly ground black pepper

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I’ve always loved pickles but never thought to make my own until I kept finding myself with tons of extra radishes from the farmers’ market (can’t resist that pink!). And my love for pickles has now grown to include pickled anything because these are addicting!

As with most things, homemade is so much better and in this case, it really can’t get any easier. For this recipe, I used a few radishes and a mini cucumber (found at Trader Joe’s), but you can definitely get creative — it’s a great way to use up leftover carrots, onions, cauliflower, etc.

^ Skip the plastic bags! I switched to these great flip & tumble produce bags.

Make ’em spicy

The first time I made these, I added a full teaspoon of red pepper flakes and they were SPICY, in that hurts-so-good wasabi kind of way. I was still eating them straight out of the jar no problem, but just a word of warning!

BTW, Probiotics

Pickling is a form of fermentation, and fermented foods are a great source of good bacteria (probiotics) that will keep your digestive system healthy.

Some other probiotic-rich foods that I love (more recipes to come!):

Yogurt and kefir: There are tons of great dairy and non-dairy options available nowadays – try kefir in my favorite chia pudding recipes: Vanilla and Brownie Batter. I try to stick to grass-fed dairy when I can.
Miso: I like to whisk Miso Master Organic Miso Paste into scrambled eggs and dressing/sauces.
Tempeh: Made from soybeans, tempeh is like a fermented version of tofu, and I actually prefer its firmer texture.

Quick-Pickled Veggies

Try this simple and versatile (spicy if you want!) recipe to make delicious pickled vegetables at home. They're perfect to keep on hand as a topping for salads, sandwiches and tacos, or to snack on right out of the jar. This is a great way to add some more probiotics to your diet, too!

Print Recipe

Prep Time 5 mins

Cook Time 5 mins

Cooling Time 1 hr 30 mins

Total Time 10 mins

Course Side Dish

Servings 1 pint

Ingredients

~1/2 pound vegetables* (I used 1/2 bunch radishes and 1 mini cucumber)
1/2-1 tsp red pepper flakes - for spicy pickles
other optional add-ins: whole mustard, fennel or coriander seeds; chopped garlic cloves
3/4 cup water
3/4 cup apple cider vinegar (I use Bragg's) or plain white vinegar
2 tbsp pure honey or maple syrup
2 tsp sea salt
freshly ground black pepper

Instructions

Rinse and dry your vegetables. Using a sharp chef's knife (or mandolin), cut off the ends and then slice them into thin rounds. Thinner slices will pickle more quickly - I like to do a variety of widths, which also happens to be easier. Pack the veggies into a pint-sized glass jar with a lid (I use these Ball jars). Top with the red pepper flakes and any other optional add-ins.
In a small saucepan, combine the water, vinegar, honey/maple, salt and several grinds of pepper. Bring to a boil over medium heat and stir. Remove from heat and pour over the veggies, covering them all the way.
Let them fully cool, uncovered, for about an hour and a half. Try them right away or cover and refrigerate for up to a few weeks.

Notes

Other veggies to try: onions, jalapeños, carrot slices or ribbons, and small cauliflower florets. I buy the mini cucumbers at Trader Joe's (but you could also use full size) and have been getting lots of types of radishes at the Union Square farmer's market.

Adapted from Cookie + Kate