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Kitchen Basics

Spicy Pickled Vegetables at Home

Having a jar of Spicy Pickled Vegetables in the fridge is never a bad idea! Radish, carrot and jalapeños are quickly pickled with garlic and cilantro to be crisp, savory and with some heat. These crunchy gems are

  • Serves 16 servings
  • Prep 25 minutes
  • Total 25 minutes
Jump to the recipe
Spicy Pickled Vegetables at Home

I have another flavor-packed speedy pickle recipe for you

My love for speedy pickles knows no bounds. It all began with pickled jalapeños and since has blossomed to a whole new level. Have you tried the pickled strawberries?? This jar of spicy pickled vegetables makes the 8th recipe on this blog and I have no intentions on stopping any time soon.

I truly eat these spicy gems out of the jar. I’ve also use them as garnish on tacos and on nachos. Worth the pot!

And this method couldn’t be any easier.

Here’s What You Need to make speedy pickled vegetables:

  • sugar
  • kosher salt
  • apple cider vinegar
  • red wine vinegar
  • white wine vinegar or distilled vinegar
  • 1 bunch carrots (smallish with the leafy tops – usually organic)
  • 2 bunches of radishes
  • 2 jalapeño peppers
  • 3 cloves of fresh garlic
  • 1/3 cup chopped cilantro

Start by adding 2 tablespoons sugar and 1 tablespoon salt into a medium saucepan. In any recipe, sugar and salt are mainly added for flavor and tame the heat.

Next, pour in 1/4 cup apple cider vinegar, 1/4 cup red wine vinegar and 1/2 cup white wine vinegar (or distilled vinegar). Heat on medium, stirring occasionally until the sugar and salt have dissolved. Then remove the pan off of the heat and cool completely.

Meanwhile, wash, pat dry and slice 1 bunch carrots, 2 bunches of radishes and 2 jalapeños. Also, smash and peel 3 large cloves of garlic and chop up 1/3 to 1/2 cup fresh cilantro.

In a large 32 ounce jar, combine all of the vegetables with the cilantro and garlic.

Pour the cooled pickling solution over the vegetables and fill the jar with cold water until the vegetables are simply covered. Try using a spoon to press the vegetables down to submerge.

Now, seal the jar tightly with the lid and tip it back and forth a few times only to insure that the water and vinegar mix.

Lastly, pop the jar of speedy pickled vegetables into your fridge for 18 to 24 hours and in no time you will have crunchy, flavor-packed and a smidgen spicy pickled vegetables.

looking For more speedy pickle recipes?

I have a small, growing collection of speedy pickle recipes. You can find them all here!

Enjoy! And if you give these Spicy Pickled Vegetables a try, let me know! Snap a photo and tag me on twitter or instagram!

The recipe

Home Kitchen Spicy Pickled Vegetables

Having a jar of Spicy Pickled Vegetables in the fridge is never a bad idea! Radish, carrot and jalapeños are quickly pickled with garlic and cilantro to be crisp, satisfying and with some heat. These crunchy gems are reliable on a sandwich, tacos or by themselves as a snack!

  • Serves 16 servings
  • Prep 25 minutes
  • Total 25 minutes

Ingredients

  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine vinegar
  • 1/2 cup white wine vinegar (or distilled white vinegar)
  • 1 bunch carrots (small with the leafy tops and usually organic, sliced)
  • 2 bunches radish (sliced)
  • 2 jalapeno peppers (sliced)
  • 3 cloves garlic (smashed peeled)
  • 1/3 cup cilantro (chopped)

Method

  1. 1

    Start by adding the sugar and salt into a medium saucepan. In any recipe, sugar and salt are simply added for flavor.

  2. 2

    Next, pour in all the vinegars and heat on medium, stirring occasionally until the sugar and salt have dissolved. Then remove the pan off of the heat and cool completely.

  3. 3

    Meanwhile, wash, pat dry and slice the carrots, radish and jalapeños. Also, smash and peel 3 large cloves of garlic and chop up 1/3 cup fresh cilantro.

  4. 4

    In a large 32 ounce jar, combine all of the vegetables with the cilantro and garlic

  5. 5

    Pour the cooled pickling solution over the vegetables and fill the jar with cold water until the vegetables are only covered. Try using a spoon to press the vegetables down to submerge.

  6. 6

    Seal the jar tightly with the lid and tip it back and forth a few times simply to insure that the water and vinegar mix.

  7. 7

    Place the jar of short pickled vegetables into your fridge for 18 to 24 hours and in no time you will have crunchy, flavor-packed and a smidgen spicy pickled vegetables.

From the cook

This is a speedy pickling recipe. For any canning info please visit and read the USDA guidelines.

Per serving

  • Serving0.25 cup
  • Calories20 kcal
  • Carbohydrates4 g
  • Protein1 g
  • Fat1 g
  • Saturated Fat1 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat1 g
  • Sodium455 mg
  • Potassium98 mg
  • Fiber1 g
  • Sugar3 g
  • Vitamin A3592 IU
  • Vitamin C5 mg
  • Calcium11 mg
  • Iron1 mg