Quick Pickled Red Onions (and Other Pickled Vegetables)
Have you ever made pickled red onions? This simple condiment will transform your tacos, I swear! And don’t stop there. With this quick pickled vegetable recipe, you can pickle a variety of vegetables, including pickled carrots, cauliflower, green beans and…of course…cucumbers!
Ingredients
- 1 cup apple cider vinegar or other vinegars, to taste
- 1 cup water
- 1 tsp table salt
- 1 tbsp maple syrup or other sweetener
- spices as desired, see my blog post for suggestions
- vegetables as desired, see my blog post for suggestions
Instructions
- Carefully wash and dry mason jars and lids.
- Cut vegetables into desired sizes and shapes (see blog post for suggestions based on each dish).
- Pack the vegetables into the mason jars, leaving about 1 inch between the top of the mason jar and the top of the vegetables.
- Bring the water and vinegar to a boil. Once boiling add the maple syrup (or sugar) and salt.
- Reduce to a simmer and simmer until the salt (and if applicable, sugar) is dissolved.
- Pour the hot brine over the vegetables. Allow to cool slightly, then seal with lid and refrigerate.
- Quick-pickled vegetables are best after being allowed to rest for a couple of days. They can be used out of the refrigerator for several weeks.
Notes
- For some recipes, I’ll need quick-pickled vegetables that day or within an hour or two. If that’s the case, I just leave them in a glass bowl in the refrigerator until I am ready for them. They won’t be quite a pickled as those left for a few days, but they can still add nice flavor to a dish.
- I use maple syrup because I don’t normally keep sugar in the house. It works fine, but table sugar works just as well.
Tried this recipe?Let us know how it was!