This recipe for quick pickled veges is the easiest, most versatile side that is the perfect accompaniment for anything from tacos to sandwiches!
This recipe for quick pickled veges is so ridiculous and easy that I totally feel bad for calling it a recipe. But then I remember how DELICIOUS and tangy and crunchy and pickly they are and I am not worried about it at all because you guys need these in your life. Now.
Guys, guess what I have become. An actual real life DIYer! Apparently I have been watching way too much Fixer Upper on HGTV because last weekend I suddenly decided I needed to start stripping wallpaper so that I could paint the lounge and totally redecorate. I got about ¼ of the way around, painfully peeling off the stubborn paper and so this week we have been living in somewhat of a construction zone. But it's so FUN!! Seriously! My attention span is minimal at the best of times and I 100% thought I would be sick of stripping wallpaper after about an hour but I stuck at it all afternoon! I only stopped because it was dinner time and a girls gotta eat.
And this week I haven't had a chance in the evening to do any more buuuuuuut we have a 3 day weekend this weekend! YAY for renovations!!
Clearly I'm going to be far too busy steaming and scraping paper off my walls to do much cooking, so I'm probably going to subsist on pickled veges for the entire weekend. Good luck Josh, you're on your own!
These could not be easier to make. Finely slice up your veges - cabbage and carrot are fine as they are, but if you're using cucumber make sure you remove the seeds. Sprinkle salt, sugar and white wine vinegar and get in with your hands and mix it all up! This is a great way to breathe life back into the leftover bits of raw veges sitting at the back of the draw. Anything goes and it totally gives things a new lease on life.
Store them in a preserving jar in the fridge and pull out at a moments notice. Or just go at it with a fork. Also acceptable.
These quick pickled veges are perfect with rice noodles in a Vietnamese style salad, in tacos, on a sandwich or just eaten straight out of the jar if you are that way inclined. Which I am! They are fast, fresh and super tasty. Just the way a simple side should be!
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Ingredients
- 3-4 cups fresh vegetables cabbage, carrot, onion, de seeded cucumber etc
- ⅓ cup white wine vinegar
- 2 teaspoon white sugar
- 1 teaspoon salt
Instructions
- Peel and thinly slice the vegetables into matchstick sized pieces and place in a large bowl.
- Add vinegar, sugar and salt and using a spoon or clean hands, combine until the salt and sugar have dissolved.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
Bill Higson says
Hi Laura, just made the yummy pickles and put into jars. How long will they keep in the fridge in preserving jars please.
Laura says
Hi Bill, I would be comfortable keeping them in the fridge for about 2 weeks!
Michelle says
Hi could I use this recipe for red cabbage only? I have 6 huge heads and really want to preserve them.
Thanks 😊
Laura says
Absolutely!!
Élo says
This really looks nice! I tried a similar recipe with cucumber and dill... So yummy! 🙂
I've been longing for autumn to come to try your pumpkin and spinach lasagna recipe (we're right in the middle of autumn here, France) - I've got some pumpkin now, I will definitely try it soon! 🙂
Have a nice day, or evening!
Laura says
Ooo yummy, the dill would be great! Yay that pumpkin and spinach lasagna is delicious, I hope you love it! 🙂
Claire @ My Pink & Green Life says
This is mainly what my mom does with the zillion cucumbers we harvest from our garden every summer and it is SO GOOD! Adding other veggies makes it so much prettier, too. 🙂 Good luck on your DIY'ing!
Laura says
OMG we always end up with a zillion cucumbers too! I'll definitely be doing this with them this year!