pickled vegetables
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Pickled Vegetables with Onions and Jalapenos
Prep Time
10 mins
Cook Time
5 mins
 

Super easy pickled vegetable condiment can be used on banh mi sandwiches, tacos, salads or as an easy side. OnTheGoBites.Com

Course: Condiment
Servings: 8 condiment servings
Author: On The Go Bites
Ingredients
  • 2 large carrots cut into matchsticks or coins
  • 2 medium jalapenos cut into coins
  • 1/2 medium onion I like Vidalia, cut into half moon slices
  • 1 medium English cucumber cut into matchsticks
  • 1 cup water
  • 1 cup apple cider vinegar or your favorite vinegar
  • 1/4 cup sugar increase or decrease to your liking
  • 2 Tablespoons kosher salt
  • 1/4 teaspoon crushed red pepper flakes, optional
Instructions

  1. Wash vegetables and peel those that need it.  Slice thinly. 
    It’s really up to you to whether you cut like matchsticks, rounds, sliced
    or diced.  See notes for suggestions.

  2. Add prepared vegetables to sterilized Mason jars along with
    any spices or additional ingredients.

    OR, if using right away then I just add the vegetables to the pot of boiling broth and turn off the heat.

  3. Bring the vinegar, water, salt and sugar to a boil.  Stir to dissolve the sugar and salt.  This should only take a couple of minutes.

  4. Pour the hot pickling juice over the vegetables in the jars
    until the vegetables are completely submerged.  OR if using right away add to the pot and turn off the heat.


    When adding broth to jars, using a funnel makes this process MUCH easier.  Leave about ½”- 1” empty space at the top.  Cool completely, this may take an hour or two.  Add lid then place in the refrigerator.

Recipe Notes

If serving on a sandwich or taco I like matchsticks.  It’s easier to eat and looks pretty. Try on our Banh Mi Sandwich or Baja Fish Tacos or use in place of mango salsa on Blackened Fish Tacos

Store vegetables completely submerged in the liquid in a glass or non-reactive container in the refrigerator for up to 3 weeks.  If you drain the pickled vegetables then store in the refrigerator for up to 3 days.

For taking on-the-go, put in a glass or non-reactive container with a secure lid.  If using within a couple of days then drain the liquid.  That way you don't have to be as concerned about leaking liquids!

Also for sandwiches on-the-go, I will store the drained pickled vegetables in a sealed baggie or container separate so that the sandwich doesn't get soggy.  You should be fine putting it directly on the sandwich if you plan to eat within a couple of hours.

Make ahead tips: 
slice the vegetables up to 3-5 days ahead of time.  You can make the pickled vegetables up to 3 weeks ahead of time!  Make sure they are submerged in the liquid.

See other tips and tricks in the post