16 Quick Pickled Spring Vegetable Recipes to Preserve the Flavor

As winter's chill is fading away, spring is bringing us a rainbow of colorful vegetables. We can now enjoy fresh and crunchy snacks that are full of flavor. Spring is a great time to try new foods and recipes.

You can preserve the taste of spring by making quick pickled veggies, which are easy to make and fun to eat. Quick pickling is a great way to keep your favorite spring vegetables fresh for a longer time. Try making some today and enjoy the yummy flavors of spring!

1. Classic Dill Pickled Cucumbers

Classic dill pickled cucumbers are a traditional and invigorating side dish.

Ingredients

• 4 cups sliced cucumbers
• 1/4 cup granulated sugar
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tsp dried dill weed
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the sliced cucumbers and salt, and let it sit for 30 minutes to draw out excess water.
2. Rinse the cucumber slices with water to remove excess salt.
3. In a medium saucepan, combine the sugar, vinegar, water, dill weed, and black pepper.
4. Bring the pickling liquid to a boil over medium heat, stirring occasionally.
5. Pack the cucumber slices into a clean glass jar, leaving about 1/2 inch of space at the top.
6. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
7. Let the pickles cool to room temperature, then refrigerate them.
8. Allow the pickles to chill in the refrigerator for at least 2 hours before serving.

2. Spicy Pickled Carrots

Spicy pickled carrots add a crunchy kick to any meal.

Ingredients

• 1 pound carrots
• 1/2 cup vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. Peel and slice the carrots into 1/4-inch thick rounds.
2. In a saucepan, combine vinegar, water, sugar, salt, black pepper, and red pepper flakes.
3. Bring the pickling liquid to a boil over medium-high heat.
4. Reduce heat and add the sliced carrots to the pickling liquid.
5. Simmer for 10-15 minutes or until the carrots are slightly tender.
6. Remove from heat and let cool to room temperature.
7. Store the pickled carrots in an airtight container in the refrigerator.

3. Quick Pickled Asparagus

Quick pickled asparagus is a tangy and crunchy side dish.

Ingredients

• 1 pound fresh asparagus
• 1 cup water
• 1 cup white vinegar
• 1/2 cup sugar
• 1/4 cup salt
• 2 tbsp black peppercorns
• 1 tsp red pepper flakes

Instructions

1. Trim the asparagus to uniform length and place in a large bowl.
2. In a saucepan, combine water, vinegar, sugar, salt, black peppercorns, and red pepper flakes.
3. Bring the pickling liquid to a boil over medium-high heat, stirring to dissolve the sugar and salt.
4. Pack the asparagus into a clean glass jar, leaving about 1 inch of space at the top.
5. Pour the hot pickling liquid over the asparagus, making sure that all the asparagus is covered.
6. Seal the jar and let it cool to room temperature.
7. Store the pickled asparagus in the refrigerator, allowing it to chill before serving.

4. Pickled Radish Slices

Crunchy pickled radish slices add a nice touch to various dishes.

Ingredients

• 1 large radish
• 1/2 cup vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1/2 teaspoon salt

Instructions

1. Slice the radish into thin rounds and set aside.
2. In a saucepan, combine vinegar, water, sugar, and salt.
3. Bring the mixture to a boil over medium heat, stirring until sugar and salt dissolve.
4. Pack the radish slices into a clean glass jar.
5. Pour the hot pickling liquid over the radish slices.
6. Let the mixture cool to room temperature.
7. Refrigerate the jar, allowing the radish slices to chill and pickle for at least 30 minutes.

5. Garlic Dill Pickled Green Beans

Crispy green beans pickled with garlic and dill.

Ingredients

• 1 pound fresh green beans
• 1 cup vinegar
• 1/2 cup water
• 2 cloves garlic, minced
• 1 tablespoon dried dill weed
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Trim the green beans and cut them into 1-inch pieces.
2. In a saucepan, combine vinegar, water, garlic, dill weed, salt, and pepper.
3. Bring the pickling mixture to a boil over medium-high heat.
4. Pack the green beans into a clean glass jar.
5. Pour the hot pickling mixture over the green beans.
6. Seal the jar and let it cool to room temperature.
7. Store the pickled green beans in the refrigerator.

6. Sweet Pickled Cherry Tomatoes

Sweet pickled cherry tomatoes are a tangy and delicious side dish.

Ingredients

• 1 pint cherry tomatoes
• 1 cup vinegar
• 1/2 cup sugar
• 1/4 cup water
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Wash and dry the cherry tomatoes.
2. In a medium saucepan, combine vinegar, sugar, water, salt, black pepper, and red pepper flakes.
3. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Reduce the heat to low and simmer for 5 minutes.
5. Pack the cherry tomatoes into a clean glass jar.
6. Pour the hot pickling liquid over the tomatoes.
7. Seal the jar and let it cool to room temperature.
8. Refrigerate the jar and let the tomatoes chill for at least 2 hours before serving.

7. Pickled Ramp Recipes

Pickled ramps are a tangy and sweet condiment made from wild garlic.

Ingredients

• 1 cup ramps, cleaned and trimmed
• 1 cup vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1/4 cup salt
• 2 tbsp black pepper
• 1 tsp red pepper flakes

Instructions

1. Combine vinegar, water, sugar, salt, black pepper, and red pepper flakes in a saucepan.
2. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
3. Pack the ramps into a clean glass jar, leaving about 1 inch of space at the top.
4. Pour the hot pickling liquid over the ramps, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature.
6. Store the pickled ramps in the refrigerator, allowing them to chill before serving.

8. Easy Pickled Cauliflower

Crispy and tangy, easy pickled cauliflower is a delicious addition to any meal.

Ingredients

• 1 head of cauliflower
• 1 cup of vinegar
• 1/2 cup of water
• 1/4 cup of sugar
• 1 tsp of salt
• 1/4 tsp of black pepper
• 1/4 tsp of red pepper flakes

Instructions

1. Rinse the cauliflower and break it into florets.
2. In a saucepan, combine the vinegar, water, sugar, salt, black pepper, and red pepper flakes.
3. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved.
4. Pack the cauliflower florets into a clean glass jar.
5. Pour the hot pickling liquid over the cauliflower, leaving about 1/2 inch of space at the top.
6. Seal the jar and let it cool to room temperature.
7. Refrigerate the pickled cauliflower and let it chill for at least 2 hours before serving.

9. Pickled Beet Slices

Sweet and tangy pickled beet slices perfect for snacking.

Ingredients

• 2 large beets
• 1 cup vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tsp salt
• 1 tsp pickling spice

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice them into 1/4-inch thick rounds.
4. In a saucepan, combine the vinegar, water, sugar, salt, and pickling spice.
5. Bring the pickling liquid to a boil, then reduce the heat and simmer for 5 minutes.
6. Pack the beet slices into a clean glass jar and pour the hot pickling liquid over them.
7. Let the pickled beets cool to room temperature, then refrigerate them.

10. Lacto Fermented Pickled Peppers

Lacto fermented pickled peppers offer a tangy, crunchy snack.

Ingredients

• 4 large peppers, any color
• 1 tablespoon salt
• 1 tablespoon pickling spice
• 1 cup water
• 1/2 cup whey or fermented vegetable juice

Instructions

1. Slice the peppers into 1/4-inch thick strips.
2. In a bowl, mix together the salt, pickling spice, and water to create a brine.
3. Pack the pepper strips into a jar, leaving 1 inch of space at the top.
4. Pour the brine over the peppers, making sure they are completely covered.
5. Add the whey or fermented vegetable juice to the jar.
6. Seal the jar and let it ferment at room temperature for 3-5 days.
7. Store the jar in the refrigerator to slow down the fermentation process.
8. Allow the pickled peppers to chill before serving.

11. Pickled Fennel Bulb

Tangy pickled fennel bulb adds a crunchy twist to various dishes.

Ingredients

• 2 large fennel bulbs
• 1 cup white wine vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1/4 cup salt
• 2 tbsp black peppercorns
• 2 tbsp coriander seeds

Instructions

1. Slice the fennel bulbs into 1/4-inch thick wedges.
2. In a saucepan, combine vinegar, water, sugar, and salt.
3. Bring the mixture to a boil over medium heat, stirring until sugar and salt dissolve.
4. Remove from heat and add black peppercorns and coriander seeds.
5. Pack fennel slices into a clean glass jar.
6. Pour the hot pickling liquid over the fennel, covering it completely.
7. Seal the jar and let it cool to room temperature.
8. Refrigerate the jar, allowing the fennel to chill and pickle for at least 2 hours.

12. Quick Pickled Zucchini Slices

Quick pickled zucchini slices are a tangy and crunchy snack.

Ingredients

• 1 medium zucchini
• 1/2 cup vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Slice the zucchini into 1/4-inch thick rounds.
2. In a saucepan, combine vinegar, water, sugar, salt, and pepper.
3. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
4. Pack the zucchini slices into a clean glass jar.
5. Pour the hot pickling liquid over the zucchini slices.
6. Let the mixture cool to room temperature.
7. Refrigerate the jar, allowing the zucchini to chill and pickle for at least 30 minutes.

13. Spicy Pickled Okra

Crispy fried okra pickled in spicy vinegar for a tangy snack.

Ingredients

• 1 cup okra
• 1 cup vinegar
• 1/2 cup water
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp sugar

Instructions

1. In a large bowl, combine okra, salt, black pepper, and red pepper flakes, and toss to coat.
2. In a saucepan, combine vinegar, water, and sugar, and bring to a boil.
3. Pack the okra mixture into a clean glass jar, leaving 1/2 inch headspace.
4. Pour the hot pickling liquid over the okra, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature.
6. Store the jar in the refrigerator and let it chill for at least 2 hours before serving.

14. Pickled Turnip Recipes

Crisp pickled turnips add a tangy twist to any meal.

Ingredients

• 1 large turnip, peeled and thinly sliced
• 1 cup vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1/4 cup salt
• 1 tsp black pepper
• 1 tsp pickling spice

Instructions

1. In a large bowl, combine sliced turnips and salt, letting it sit for 30 minutes to draw out moisture.
2. Rinse the turnips under cold running water, then drain well.
3. In a saucepan, combine vinegar, water, sugar, black pepper, and pickling spice.
4. Bring the pickling liquid to a boil, then reduce heat and simmer for 10 minutes.
5. Pack the turnips into a clean glass jar, leaving about 1/2 inch of space at the top.
6. Pour the hot pickling liquid over the turnips, making sure they are completely covered.
7. Seal the jar and let it cool to room temperature.
8. Store the jar in the refrigerator, allowing the turnips to chill before serving.

15. Pickled Spinach Stems

Crunchy pickled spinach stems make a great side dish or snack.

Ingredients

• 1 pound spinach stems
• 1 cup vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1/4 cup salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. Trim the spinach stems to 4-inch lengths and blanch in boiling water for 30 seconds.
2. Shock the spinach stems in an ice bath to stop cooking.
3. In a saucepan, combine vinegar, water, sugar, salt, black pepper, and red pepper flakes.
4. Bring the pickling liquid to a boil, then reduce heat and simmer for 10 minutes.
5. Pack the spinach stems into a clean glass jar and pour the hot pickling liquid over them.
6. Seal the jar and let it cool to room temperature.
7. Refrigerate the jar and let the pickled spinach stems chill for at least 2 hours before serving.

16. Dill Pickled Brussels Sprouts

Tangy and crunchy, dill pickled Brussels sprouts are a great side dish.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 cup water
• 1 cup vinegar
• 1/2 cup sugar
• 1/4 cup salt
• 2 tbsp dried dill weed
• 1 tsp black pepper

Instructions

1. In a large bowl, combine the halved Brussels sprouts and salt, and let it sit for 30 minutes to help remove excess moisture.
2. Rinse the Brussels sprouts with cold water to remove the salt, and drain well.
3. In a large saucepan, combine the water, vinegar, sugar, dried dill weed, and black pepper, and bring to a boil over medium-high heat.
4. Pack the Brussels sprouts into a clean glass jar, leaving about 1 inch of space at the top.
5. Pour the hot pickling liquid over the Brussels sprouts, making sure they are completely covered.
6. Seal the jar and let it cool to room temperature.
7. Store the jar in the refrigerator, allowing the pickled Brussels sprouts to chill before serving.

Conclusion

You'll be a pickling pro, with flavors unfolding like a blooming garden, as you explore these 16 quick pickled spring vegetable recipes, adding zest to your meals with minimal effort, and savoring the taste of spring all year round, a true culinary treasure.