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July 6, 2016

by Alyssa Rimmer

Simple Pickled Summer Vegetables

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Learn how to make pickled summer vegetables at home in just 10 minutes! This is a great way to preserve some of your favorite summer produce!

Facebook logoTwitter logoPinterest logoHow to make pickled vegetables at home -- 3 FLAVOR OPTIONS!

I wish I could just wave a magic wand and make summer last forever. Wouldn't that be one of the best gifts ever? From the warm weather to the lush landscape, to the abundance of fresh produce, there's really nothing quite like summer.

One of my favorite weekend activities to do during the summer is to stroll through the farmer's market and see what veggies I can discover. Each week, I tend to stick with my standards, but I do try to make new recipes with them at home. And since I know you probably also wish you could make summer longer, today I'm going to show you how to make simply picked summer vegetables out of any of your favorite farmer's market goodies.

Today we're starting with three veggies and three different brines, but what I love about this method of pickling is that you can mix and match to your heart's content. Each of these brines would be delicious with numerous types of vegetables, so even if you don't like exactly what I'm using here, the preparation is still the same.

The three veggies I'm using today are…

  • Radishes
  • Cucumbers
  • Beets

Since each has a very distinct flavor, I used a brine that I thought would pair best. I'm particularly fond of the brine for the beets since it has some unexpected spices and fun flavors that come through, but each are super delicious on their own. And I love that they only a few minutes to whip up.

I used to be under the impression that canning and pickling takes a tremendous amount of time. The truth of the matter is, if you've got 10 minutes and a few simple tools, you can totally pickle vegetables at home. And they're delicious!

Facebook logoTwitter logoPinterest logoHow to make quick pickled vegetables out of your favorite summer produce!

I often eat pickled vegetables the same way, just thrown on top of a salad, but there are actually TONS of ways you can enjoy them. Some of my other favorites are:

And now, let's dive into the actual recipes! Like I said we've got three veggies and three brines, but feel free to mix and match to your heart's content 🙂

Facebook logoTwitter logoPinterest logoEASY PICKLED CUCUMBERS -- takes only 10 minutes to make, a few simple ingredients and they taste delicious!

Easy Pickled Cucumbers

Each of these brines would be delicious with numerous types of vegetables, so even if you don't like exactly what I'm using here, the preparation is still the same.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 68kcal
Author Alyssa Rimmer
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Facebook logoTwitter logoPinterest logoEASY PICKLED CUCUMBERS -- takes only 10 minutes to make, a few simple ingredients and they taste delicious!
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Ingredients

Instructions

  • Add vinegar, water, syrup and spices into a small sauce pan. Bring to a boil then reduce to simmer for 5 minutes.
  • While the brine is cooking, thinly slice the cucumbers using a mandolin slicer. Add the cucumbers to a wide mouth mason jar.
  • Pour the warm brine into the jar, close the lid and let sit on the counter until it reaches room temperature. Then transfer it to the fridge and allow to pickle for at least 4 hours.

Nutrition

Calories: 68kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 1172mg | Potassium: 203mg | Fiber: 1g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 4.7mg | Calcium: 41mg | Iron: 0.6mg

Facebook logoTwitter logoPinterest logoEASY PICKLED RADISHES -- takes only 10 minutes to make, a few simple ingredients and they taste delicious!

Easy Pickled Radishes

Each of these brines would be delicious with numerous types of vegetables, so even if you don't like exactly what I'm using here, the preparation is still the same.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 66kcal
Author Alyssa Rimmer
Print Pin
Facebook logoTwitter logoPinterest logoEASY PICKLED CUCUMBERS -- takes only 10 minutes to make, a few simple ingredients and they taste delicious!
0 from 0 votes

Ingredients

Instructions

  • Add vinegar, water, syrup and spices into a small sauce pan. Bring to a boil then reduce to simmer for 5 minutes.
  • While the brine is cooking, thinly slice the radishes using a mandolin slicer. Add them to a wide mouth mason jar then pour the warm brine into the jar. Close the lid and let sit on the counter until it reaches room temperature.
  • Then transfer it to the fridge and allow to pickle for at least 4 hours.

Nutrition

Calories: 66kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 1224mg | Potassium: 343mg | Fiber: 2g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 17.7mg | Calcium: 50mg | Iron: 0.7mg

Facebook logoTwitter logoPinterest logoEASY PICKLED BEETS -- takes only 10 minutes to make, a few simple ingredients and they taste delicious!

Easy Pickled Beets

Each of these brines would be delicious with numerous types of vegetables, so even if you don't like exactly what I'm using here, the preparation is still the same.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Calories 105kcal
Author Alyssa Rimmer
Print Pin
Facebook logoTwitter logoPinterest logoEASY PICKLED CUCUMBERS -- takes only 10 minutes to make, a few simple ingredients and they taste delicious!
0 from 0 votes

Ingredients

Instructions

  • Thinly slice the beets and shallots using a mandolin slicer. Add them to a small sauce pan and cover them with water. Bring the water to a boil, cover and reduce to simmer for 5 - 10 minutes until the beets have softened.
  • Strain the beets and shallots, then transfer them into a wide mouth mason jar.
  • Add vinegar, water, syrup and spices into the sauce pan. Bring to a boil then reduce to simmer for 5 minutes.
  • Pour the warm brine into the jar with the veggies, close the lid and let sit on the counter until it reaches room temperature. Then transfer it to the fridge and allow to pickle for at least 4 hours.

Nutrition

Calories: 105kcal | Carbohydrates: 22g | Protein: 2g | Sodium: 1252mg | Potassium: 440mg | Fiber: 5g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 6.1mg | Calcium: 66mg | Iron: 1.9mg

 

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Thanks for posting and cool site, came here from your youtube video. Trying the cucumber and radish brine recipes now 🙂 I’m gonna throw in some extra spiciness with jalapenos and dried chilies!

  2. I am totally on board with what you said about being afraid pickling / canning would take forever. I was afraid of this too! But once you sit down and prepare everything, it is so simple and easy. Its done in a flash and the only part that takes long is actually waiting for them to pickle! Thank you for sharing this recipe, I am going to give it a go myself the next time I pickle.

    • If you can them properly (like seal the containers and sterilize), they would be shelf stable, but if not, yes in the fridge! And I’d say they’d last at least a few weeks 🙂

  3. Hi Alyssa,

    This looks so easy and delicious. I always thought pickling was much harder. I have a question about the beets, do you peel them before slicing? Or do you leve the skin on and then remove them after the simmering? I always love trying your recipes and super enjoy your blog.

    Cheers,
    Suzanne

    • Slipping the skins off the beets is a step I always include. The beets have been pulled from the ground. To keep the beets retaining their beautiful color, leave 1″ stem , cook beets in large pans. Eventually, the skin will slid off and you can trim you beet for the application you choose to use.

    • Hi there! I actually didn’t peel them or remove the skins at all (although maybe I should have). I think since they’re sliced so thinly you could go either way. If you do want to peel them, I’d do that before slicing and steaming 🙂 Let me know if you give them a try! xo

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