Quick-Pickled Vegetables Recipe (2024)

Yes! Sugar is vital to the pickling process. It feeds the microorganisms that "pickle" the vegetables. Other sweeteners like honey or agave won't work as substitutes here.

This works just as well with 1 1/2 cups rice vinegar or half and half cider vinegar and water. Radishes, especially watermelon radishes, are fun to pickle, and delicious - but be sure to have a tightly sealed container. The pickle smells awful!

Absolutely delicious and incredible simple. I let the fennel, beets, cucumbers, and carrots pickle for close to 24 hrs before my fondue party, and everyone loved them. Pickle the beets separately from the other vegetables because otherwise they dye everything a uniform shade of deep pink.

I’ve made this several times with carrots, celery, cauliflower, red onions and sliced up cabbage. Without fail, the crowd favourite is always the cabbage! I thought 5 tbsp of sugar was too much so have always made it with a scant 4 tbsp of sugar, and it is perfect, right on the edge of sweet but not. Great recipe, it’s been such a handy way to get vegetables out on a table during a party, and goes particularly well with my homemade Cantonese style crispy pork belly.

Thomas Keller in Masterclass suggests that pickled vegetables stay good for a year. This recipe says a week. Which one is right?

I am diabetic and have made many a sweet pickle without sugar. Just use you favorite alternative sweetener. I have found that Purecane works just like sugar in every recipe I've used it in if you really want the stickiness that sugar provides however I have used splenda, erythritol, and even sugar free maple syrup with good results as well. Play around. See what you like best.

Yummers

Can this be made in a bowl if it is to be consumed in a day or two?

Why eat within the week?Cut sugar by 1 tbspDo beets only (do they have to be thin sliced?)

Made this- radishes, garlic scapes, carrots

Use scant 4 tablespoons sugar

This works just as well with 1 1/2 cups rice vinegar or half and half cider vinegar and water.Radishes, especially watermelon radishes, are fun to pickle, and delicious - but be sure to have a tightly sealed container. The pickle smells awful!I’ve made this several times with carrots, celery, cauliflower, red onions and sliced up cabbage.

I’ve made this several times with carrots, celery, cauliflower, red onions and sliced up cabbage. Without fail, the crowd favourite is always the cabbage! I thought 5 tbsp of sugar was too much so have always made it with a scant 4 tbsp of sugar, and it is perfect, right on the edge of sweet but not. Great recipe, it’s been such a handy way to get vegetables out on a table during a party, and goes particularly well with my homemade Cantonese style crispy pork belly.

Surely this can last longer than 1 week in he refrigerator, why doe it say 1 week?

This is a very simple method, but as a quick pickle, it's a bit on the sweet side. Maybe if it ferments a bit it will sour as it produces lactic acid, but to use it within 12 hrs I'd suggest upping the proportion of vinegar, or decreasing the sugar by 1 Tbsp. Then again, my granddaughter liked the sweetness of it.

Tejal, can you pickled tomatoes (whole sliced, not cherry) with this recipe?

Great recipe. Used rice vinegar as I didn't have rice-wine vinegar. Worked fine. Modified the recipe quite a bit, honestly, but it is one of those recipes that I consider more directional than anything. Didn't use star anise or a chile, but did use minced shallot instead of onion. Our favorite vegetables for this recipe are radishes and kohlrabi. Tho I love carrots, we didn't care for them pickled.

Fantastic! We added this to our simple baby kale and chicken salad and it really brightened up the whole thing (both in terms of taste AND color). This is certainly about to become a regular in our house. What an easy and delightful way to enjoy vegetables.

Thomas Keller in Masterclass suggests that pickled vegetables stay good for a year. This recipe says a week. Which one is right?

Absolutely delicious and incredible simple. I let the fennel, beets, cucumbers, and carrots pickle for close to 24 hrs before my fondue party, and everyone loved them. Pickle the beets separately from the other vegetables because otherwise they dye everything a uniform shade of deep pink.

Are you meant to cook the beets first?