Spicy Quick Pickled Vegetables
These spicy quick pickled vegetables with sliced baby cucumbers, carrots, celery, and chilies, are easy to make and are always a crowd-pleaser.
My daughter loves pickles of any kind–pickled carrots, pickled asparagus, pickled red onions, or Asian pickles. A few months ago, I had some veggies in the fridge that needed to be used up so I decided to make some spicy pickled veggie sticks using baby cucumbers, carrots, celery, jalapeno, serrano, and fresh dill. Since then, they have become my daughter’s (and my) favorite pickles and I’ve made several batches because we go through them quickly.
Spicy Quick Pickled Vegetables
Ingredients:
- Handful of fresh dill, divided
- 1 tbsp black peppercorns, divided
- 2 tsp crushed red pepper flakes, optional, divided
- 4 cloves of garlic, peeled & quartered, divided
- 2 bay leaves, divided
- 1 container of baby cucumbers, halved lengthwise
- 8-10 small carrots, peeled & sliced into sticks (more if needed)
- 3 stalks of celery, sliced into sticks (more if needed)
- 1 serrano, halved lengthwise
- 1 jalapeno, halved lengthwise
- 1 cup white vinegar
- 1 cup water
- 3 tbsp sugar
- 4 tsp kosher salt
How to Make Spicy Quick Pickled Vegetables
Divide the dill, black peppercorns, red pepper flakes, garlic, and bay leaves between two freshly washed (and dried) wide-mouth pint jars.
Divide and stuff the baby cucumbers, carrot sticks, celery sticks, serrano halves, and jalapeno halves into the two pint jars. Side Note: Reserve any excess veggies you may have after stuffing the jars. Once the veggies have soaked in the brine for a while, they shrink up a bit and you’ll be able to stuff a few more of the remaining veggies in each jar.
Combine the vinegar, water, sugar, black peppercorns, and kosher salt in a small saucepan over medium-high heat. Bring to a boil then pour the brine into the prepared jar full of veggies. Tap the jars on the counter a few times to remove air bubbles then set aside to cool. Discard any excess brine.
Tightly seal with the lids and set aside to cool to room temperature, for about an hour. Refrigerate for 24 hours. Enjoy.
Equipment
Ingredients
- Handful of fresh dill divided
- 2 tsp crushed red pepper flakes optional, divided
- 4 cloves of garlic peeled & quartered, divided
- 2 bay leaves divided
- 1 container of baby cucumbers halved lengthwise
- 8-10 small carrots peeled & sliced into sticks (more if needed)
- 3 stalks of celery sliced into sticks (more if needed)
- 1 serrano halved lengthwise
- 1 jalapeno halved lengthwise
- 1 cup white vinegar
- 1 cup water
- 3 tbsp sugar
- 1 tbsp black peppercorns
- 4 tsp kosher salt
Instructions
- Divide the dill, red pepper flakes, garlic, and bay leaves between two freshly washed (and dried) wide-mouth pint jars.
- Divide and stuff the baby cucumbers, carrot sticks, celery sticks, serrano halves, and jalapeno halves into the two pint jars. Side Note: Reserve any excess veggies you may have after stuffing the jars. Once the veggies have soaked in the brine for a while, they shrink up a bit and you'll be able to stuff a few more of the remaining veggies in each jar.
- Combine the vinegar, water, sugar, black peppercorns, and kosher salt in a small saucepan over medium-high heat. Bring to a boil then pour the brine into the prepared jar full of veggies. Tap the jars on the counter a few times to remove air bubbles then set aside to cool. Discard any excess brine.
- Tap the jars on the counter a few times to remove air bubbles then set aside to cool. Discard any excess brine.
- Tightly seal with the lids and set aside to cool to room temperature, for about an hour. Refrigerate for 24 hours. Enjoy.
Super fresh and appetizing!
When I was a kid, Mom nearly always had a jar of the pickled vegetable mix in the fridge and I always enjoyed them, eating the pearl onions first.
I like that you used a variety of vegetables. Going to give this recipe a try.