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Sweet and Spicy Quick Pickled Veggies

These Sweet and Spicy Quick Pickled Veggies are the perfect zesty snack or accompaniment to your spring grilled meals. Plus, no cooking required!

Sweet and Spicy Quick Pickled Veggies

I’m a sucker for all things spicy, salty, and vinegary and these Sweet and Spicy Quick Pickled Veggies hit all of those notes and more.

Open up any vintage cookbook and you’ll likely find a recipe for homemade pickles of some sort along with instructions on canning. I LOVE homemade pickles, but anytime I make them, I make sure that they won’t be around for more than a week and I most certainly don’t can them. Full disclosure, canning terrifies me. There aren’t a lot of things in the culinary world that I’m scared of, but canning is one of them. I mean, botulism! One bad piece of bacteria trapped in there and you’re a gonner! Okay, that’s dramatic and you can almost always tell when something that’s been canned has gone south before you eat it, but it’s just not a risk I’m prepared to take. Yet. Just give me time and I’m sure I’ll come around. Because honestly, I would love to have these Sweet and Spicy Quick Pickled Veggies around all year long. They’re great as a snack, chopped up in relish, soaking up your bloody Mary. Yes, please. Plus, they’re SO easy! You don’t even have to turn your stove on! Come on! If you have any canning tips to help ease my fears, please do share with the class. Enjoy!

Sweet and Spicy Quick Pickled Veggies
Sweet and Spicy Quick Pickled Veggies

Sweet and Spicy Quick Pickled Veggies

Sweet and Spicy Quick Pickled Veggies

Sweet and Spicy Quick Pickled Veggies
 
Author:
Serves: 2 quarts
Prep time:
Total time:
 
Ingredients
  • Jar sized vegetables — I used a mix of green beans, carrots, and Persian cucumber, but the sky's the limit!
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1¼ cups distilled white vinegar
  • 2 tablespoons coriander seeds
  • 1 tbsp peppercorns
  • 6 large garlic cloves, halved
  • 4 to 6 dried hot chiles, I used Arbol
  • 10 sprigs of dill
Instructions
  1. Pack vegetables into 2 clean 1-quart glass jars. In a bowl, combine the salt, sugar, vinegar, coriander, peppercorns, and garlic. Whisk until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Tightly close the jars and refrigerate overnight or for up to 1 month. Alternatively, you could follow proper canning procedures to preserve them.

Recipe adapted from Food and Wine

Sweet and Spicy Quick Pickled Veggies

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