Pickle & Preserve

Sweet and Spicy Quick Pickled Veggies

April 14, 2017
Photo by Paige
Author Notes

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

  • Makes 2 quarts
  • 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
  • 1 1/4 cups distilled white vinegar
  • 2 tablespoons coriander seeds
  • 1 tablespoon peppercorns
  • 6 large garlic cloves, halved
  • 4-6 dried hot chiles, I used Arbol
  • 10 sprigs of dill
In This Recipe
  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.

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