Quick Pickled Vegetable Salad

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Quick Pickled Vegetable Salad

Prep time: 15 mins | Pickling time: 2–4 hours (or overnight) | Yield: 1 large quart jar (approx. 6 servings)

Ingredients

  • 1 medium English cucumber, cut into thin matchsticks

  • 2 medium carrots, peeled and julienned

  • 1 small white onion, thinly sliced

  • 1 small red onion, thinly sliced

  • 2–3 small radishes, thinly sliced into rounds or half-moons

  • 2 tbsp fresh dill, roughly chopped

  • 2 tbsp fresh parsley, roughly chopped

  • 1½ cups white vinegar (or apple cider vinegar)

  • ½ cup water

  • 2 tbsp granulated sugar (adjust to taste)

  • 1 tsp fine sea salt

  • 1 tsp whole mixed peppercorns

  • 2–3 garlic cloves, smashed or sliced (optional)

  • Optional add-ins: ½ tsp mustard seeds, pinch of red pepper flakes for heat

Instructions

  1. Pack the jar: Layer the sliced cucumber, carrots, white onion, red onion, radishes, chopped dill, and parsley tightly into a clean 32 oz (1-quart) glass mason jar.

  2. Make the pickling brine: In a small saucepan over medium-low heat, combine the vinegar, water, sugar, salt, peppercorns, and garlic cloves. Stir gently until the sugar and salt dissolve completely (about 2–3 minutes). Remove from heat.

  3. Submerge vegetables: Allow the warm brine to cool for 3 to 5 minutes, then pour it over the vegetables in the jar. Make sure the vegetables are fully submerged beneath the liquid.

  4. Chill and marinate: Seal the jar with an airtight lid and let it sit on the counter until it reaches room temperature. Transfer to the refrigerator for at least 2 to 4 hours to pickle, though leaving it overnight yields the best crunch and balanced acidity.

  5. Serve & store: Serve chilled with tongs alongside grilled chicken, roast meats, tacos, burgers, or rice bowls. Keep refrigerated for up to 2 to 3 weeks.