Quick Pickled Veggies (Sweet Version)

by May 29, 2016


This is just what you need as a side for your grilled burgers and such this Memorial Day weekend.  Good cooled just to room temperature and even better after a rest in the refrigerator.  Veggie combo inspired by Feed Cafe here in Bozeman and the pickling liquid adapted from Food Network.




Amy’s Kitchen Coach Tips:

  • Use a mandoline for easy slicing.  I like the simplicity of the Benriner, but OXO makes a good one too.  Reviews here on Serious Eats.)
  • The more the cucumbers stay in the pickling liquid the softer they become, hence the separation from most of the pickling liquid for storage.
  • Pickled veggies are a great thing to tote along to a BBQ or potluck.
  • The pickling liquid will keep for up to a month in the refrigerator.  Try carrots for batch #2!
Quick Pickled Veggies


    Veggies (approx 2 pounds):
  • 2 cucumbers, peeled and sliced thinly
  • 1 red onion, halved and sliced thinly
  • 1/2 head of cauliflower, cut into florets
  • 1/2 red bell pepper, core and seeds removed, sliced thinly
  • Pickling liquid:
  • 2 cups wine vinegar (white or red)
  • 2 cups water
  • 1 cup sugar
  • 1/4 cup salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon whole black peppercorns


  1. Place veggies in a large ceramic or glass bowl.
  2. Bring pickling liquid to boil in a saucepan. Pour over veggies. Stir gently and let sit at room temperature until liquid cools.
  3. Strain veggies from the pickling liquid (save this) and store in a glass jar in the refrigerator. Keep the pickling liquid in a quart-sized glass container, also in the refrigerator.

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