Quick pickling has easily become one of my new favorite ways to prepare crunchy, flavorful vegetables to add to sandwiches, salads, pasta, egg scrambles – you name it! A lot of quick pickling methods use hot water to ensure the vegetables are pickled at a faster rate. However, I’ve found through experimentation that your vegetables stay crunchier through an overnight method and using cold water. So, if you can wait to eat these (trust me, it’s hard!), I guarantee it’s worth the added time!
With it being peak pepper season this time of year, I find that pickling adds just another wonderful way to enjoy these veggies. Keep in mind since it is quick pickling I recommend enjoying this within a week like you would any other fresh food. But honestly, the options are endless. I recently added these to a grilled cheese and it was incredible. My parents enjoyed a jar as a topping to fresh fish. Get creative, and don’t feel like you are limited to peppers! Thinly sliced onions, cucumbers, carrots – you name it, pickle away!
Makes One 16 Ounce Mason Jar
Thinly Cut Peppers (or Vegetables) of Choice – I used a blend of peppers I had on hand (purple bell pepper, sweet orange pepper, shishito peppers, hatch chilies) with an amount that filled 3/4 of a 16 ounce mason jar loosely packed
1/2 Cup White Vinegar
2 Cloves Garlic, Sliced
1 Stalk Fennel and Tips (or Seasonal Herb of Choice), Sliced/Minced (You can use an herb on hand if you want to add it for flavor or even a sweet onion)
2 Tablespoons Honey
- Slice your vegetables, garlic, and herbs thinly. Rotate layering/adding the different components in the jar until it’s 3/4 full (loosely packed to leave room for the liquids). Or, you can do a layering filling method like I did for visual appeal (but I recommend mixing throughout as you add it).
- After the vegetables and herbs are added, mix the vinegar and honey in a small mixing bowl then pour directly into the jar. Any remaining space in the jar just fill with water until everything is covered and pop the lid on.
- Do a quick swirl/mix of everything and place the jar into the fridge. If you prepare this at night, it will be ready in time for your egg sandwich/quiche/etc. in the morning! I recommend 10 to 12 hours of refrigerator time for maximum pickled flavor.
- Remember to enjoy these within a week since they are a fresh food prepared through a quick pickling process. Happy eating! 🙂
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Specialist and Lead Educator at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.