Recipe 9: Daniel & Will’s Quick Pickled Veggies

🥒 Daniel & Will’s Quick Pickled Veggies

Makes: About 1 quart

Total Time: 20 minutes (plus chill time)

Crisp, tangy, and a little spicy — this quick pickle mix is a fridge favorite in our house. It’s amazing on everything: tacos, burgers, sandwiches, salads, or straight from the jar.

🧂 Ingredients

🥕 Veggie Mix

• 1 red onion, thinly sliced

• 1 jalapeño, sliced (optional for spice)

• 1 small carrot, shredded or julienned

• 1 radish (optional), thinly sliced

• 1–2 garlic cloves, sliced

• 1 tsp dried dill (or 1 tbsp fresh)

🧴 Pickling Brine

• 1 cup white vinegar

• 1 cup apple cider vinegar

• 1 cup water

• 2 tbsp sugar

• 1 tbsp salt

• ½ tsp black peppercorns (optional)

👩‍🍳 Step-by-Step Directions

🔹 1. Prep the Veggies

1. Thinly slice red onion, jalapeño, and radish.

2. Julienne or shred carrot and slice garlic cloves.

3. Add everything to a large heat-safe glass jar or bowl.

🔹 2. Make the Brine

1. In a small saucepan, combine:

   • White vinegar

   • Apple cider vinegar

   • Water

   • Sugar

   • Salt

   • Peppercorns (if using)

2. Bring to a light simmer, stirring until the sugar and salt dissolve.

3. Remove from heat.

🔹 3. Combine & Chill

1. Pour the hot brine over the sliced vegetables until fully submerged.

2. Sprinkle in dried dill and stir gently.

3. Let cool at room temperature for about 15 minutes, then cover and refrigerate.

🔹 4. Serve

Your pickled veggies are ready in 1–2 hours, but they taste even better after overnight chilling. Keep refrigerated for up to 2 weeks.

🛒 Shopping List

Produce

• 1 red onion

• 1 jalapeño

• 1 carrot

• 1 radish (optional)

• 2 garlic cloves

Pantry

• White vinegar

• Apple cider vinegar

• Sugar

• Salt

• Dried dill

• Black peppercorns (optional)

⭐ Will’s Tip: Strain and reuse the leftover brine once — it’s perfect for a second batch or even as a tangy salad dressing base!