I love quick pickling vegetables. My favorite are red onions and carrots. It softens up the vegetables and take the oniony bite out of the red onion. I find that people that typically don’t know red onions like these a lot more.

These are a perfect addition to any salad, but can also be put on burgers, sandwiches, and be included in an amazing charcuterie board!

While I will typically pickle onions and carrots. You can use almost any vegetable. Green beans, cauliflower, jalapenos, cucumbers (duh!), and even a whole head of garlic!

You can also mix up the vinegar you use. I like 1/2 and 1/2 apple cider and white, but white wine or red wine vinegar are also good in this.

Mix up the spices too. Adding turmeric created an amazing pickled cauliflower. Add some dill to cucumbers. You can also use whatever is in season.

For the quick pickle, make sure the vegetables are sliced thin. The thicker they are, the longer they are going to take to pickle.

The options are unlimited, just try some out and see if you like it!

Ingredients:

1/2 cup apple cider vinegar

1/2 cup white vinegar

1 cup warm water

4 garlic cloves, smashed

1 tablespoon kosher salt

1/2 tablespoon agave (or sweetener or choice)

1 tablespoon peppercorns

2 cups vegetables of choice

Instructions:

Throw everything together in a bowl. Let sit for minimum 45 minutes. Can transfer to a container or mason jar and let sit for up to 3 days.

Servings: 8 | Total Time: 50 minutes to 3 days