Use whatever veggies you fancy for these quick and easy Pickled Vegetables. They’re crunchy and tangy and completely irresistible!
It’s the simple homemade foods in life that give me the most joy. A cup of steaming hot coffee topped off by an easy froth of warmed half and half (using this tool) and a generous shake of raw sugar, a robust sun-dried tomato spread to slather across a wrap for lunch, a perfectly charred and caramelized sugared ribeye pulled off the grill. Yes, this is the very best stuff. Quick and easy, full of flavor, and made with my own two hands.
Now here’s another easy recipe I’m so happy to share with you, my latest pickling obsession. The recipe is highly adaptable. Use whatever veggies you fancy (my favorite combo is English cucumbers, cauliflower, carrots, and a variety of sweet bell peppers), just promise me you’ll make a batch. These Pickled Vegetables are crunchy and tangy and completely irresistible!
Also be sure to check out a few more of my pickled favorites: There is always a jar of pickled red onions in our fridge. Always! And all the gratitude to my mom for introducing me to her refrigerator sweet pickles and her sweet onion coleslaw dressing. Love. Love. Love!
(photos courtesy of Johnna Holmgren Photography)
Today is an anniversary of sorts for me. As of today, I have been working at SALA Architects for 15 years. Starting out as a full time employee when Blake and I were first married, traveling between both the Minneapolis and Stillwater offices, I have now worked solely in the Stillwater office for the majority of those 15 years. I was offered great flexibility after our first daughter was born and reduced my hours to half-time, and now I go into the office just 2 days a week…my desk in this quaint Stillwater office has been my work-away-from-home “home”. (If you’re in need of a talented residential architect, whether you’re in Minnesota or across the country, just let me know. I can hook you up!)
Across the street from the office is a gem of a cafe, if you’re ever in my neighborhood. Brimming with all kinds of deliciousness and proud of its local sourcing, the Chilkoot Cafe and Cyclery is one of my favorite spots to grab coffee or lunch with a friend from work. The menu is hand drawn by Bear Fox Chalk, an amazing work of art that always mesmerizes me and leaves me pondering the switching of careers.
(photos courtesy of Johnna Holmgren Photography)
The Chilkoot lunch menu is never short on flavor or variety, loaded with all kinds of fresh salads, sandwiches, and wonderful soups. But my favorite dish, the one that I always ask for a double helping of, is their side of pickled vegetables.
I was so unbelievably happy when the cafe’s owner shared the recipe with me, so I could also share it with you. I’ve taken the liberty of downsizing their recipe that makes 5 gallons of pickled vegetables, thinking you might not need quite that much. (You’re welcome.)
(photos courtesy of Johnna Holmgren Photography)
Coffee at Chilkoot Cafe and Cyclery is always fresh and hot and beautiful, using beans roasted in house. Order a hot breakfast plate and one of their beautiful pastry items, and your day will be off to an awesome start.
(photos courtesy of Johnna Holmgren Photography)
All their desserts are made in house. The glass dessert case, a major temptation while standing at the menu board, is in constant rotation of beautiful and seasonal creations.
(photos courtesy of Johnna Holmgren Photography)
This cafe is definitely unique. Walk to the back, or enter through the side door, to find yourself in a full service bike shop. Proud to offer incredible attention to detail, the cyclery personally fits individuals to just the perfect bike. They also offer a full line of accessories, plus bike repair and service, and are super active in the local biking community.
I love to highlight local foods and talents. A special thank you to Chilkoot Cafe and Cyclery for sharing this recipe for their pickled vegetables, and to Johnna Holmgren Photography for the cafe photos. Be sure to check out more about these companies, plus Bear Fox Chalk…
Chilkoot Cafe and Cyclery – website, facebook, twitter, instagram
Johnna Holmgren Photopraphy – website, facebook, twitter
Bear Fox Chalk – website, facebook, twitter, instagram
Pickled Vegetables {Quick And Easy Refrigerator Pickles!}
Ingredients
- ½ of a sweet yellow onion thinly sliced
- 2 large garlic cloves thinly sliced
- 6 c. thinly sliced vegetables of your choice – use any combination of carrots golden beets, sweet bell peppers, celery, cucumbers, cauliflower, etc.
- 6 sprigs fresh dill
- 2 T. yellow mustard seeds
- ½ T. peppercorns
- 1 bay leaf
- 1 c. rice wine vinegar
- ½ c. cider vinegar
- ½ c. water
- ¾ c. sugar
- 2.5 T. kosher salt
Instructions
- In a large heat-safe bowl, combine onion, garlic, and your choice of vegetables. Then top with the dill. Place mustard seeds and peppercorns in a small ziplock bag, cover the bag with a towel, and use a kitchen mallet or rolling pin to crack the mustard seeds and peppercorns up a bit. Then pour them into a coffee filter, add the bay leaf, and tie the filter securely with kitchen string. Add the spices to a medium sized pan along with the vinegars, water, sugar, and salt. Bring to a boil and stir until sugar dissolves.
- Pour boiling mixture, along with the spices, evenly over vegetables. Let come to room temperature, give everything a stir, and then cover and refrigerate. After 24 hours, discard the spices and transfer pickled vegetables to a large jar or a few smaller jars if desired. Keeps very well for up to a month stored in the refrigerator.
Could you use all cider vinegar and skip the rice wine vinegar which is more expensive?
You surely can. It just won’t be quite the same.
I was trying to refresh my memory on picked vegetables.. but I couldn’t get the recipe to show..
Pickled veggies are so easy to make! I can’t wait to make all kinds of combinations now, I’m hooked! Congrats on 15 years btw!
Whipped up a double batch today with odds and ends from my garden… Green beans, peppers, fresh dill and cucumbers. I had some cauliflower and broccoli and carrots in my fridge and I also added onions and garlic . I also
What a great way to use up all the odds and ends, I love this!!
I made the veggies Sunday but only half reading the directions I messed up tossed the spices on top of the veggies then the next read was tie them in the coffee filter.. I don’t know the difference but I can’t stop eating this stuff.. I ate half of it yesterday and then today brought a pint jar and ate half of it at lunch.
I’m thankful it’s healthy or I’d be in trouble. I’d rather this than a cookie I think I am in trouble. Thank you so much.
I started pickling this summer, and I love it. Haven’t done an array of vegetables yet, but I need to after seeing this post.
Chilkoot looks amazing! Love places like that. And congrats on 15 years!
Thank you, Ashley!
Congratulations on 15 years! :) What an accomplishment!
You put pickled in front of anything and I am in! :) Looks delicious!
Thank you so much, Erin. :)
This cafe sounds amazing! That pickle recipe is going on my list to make soon!
I just saw Lidia Bastianich make a similar recipe on her show and I’ve been meaning to make them ever since. (Instead I bought a bottle of them at the store — good, but expensive for the amount you get!)
Yours looks awesome: I love the addition of the sweet bell peppers!
Thanks, Erika. Agreed, they can get expensive. I love this recipe – I keep making it, mixing it up with whatever veggies look best and are on sale. So good!
Congrats on 15 years! I need to check out that cafe the next time I am in Stillwater! Their pastries are beautiful!
Thanks, Jessica. Where do you live?
Congrats on 15 years! Looks like a great recipe that I should try soon!
Congratulations on the 15 years at SALA, Brenda. And now I am thinking I want to go to that cafe, as everything in the photos was calling my name. The pickled veggies looks so fresh and yummy!
There are always too many new places to take you when you visit. But we’ll def put this one on the list! xo
I love pickled vegetables of all kinds!!! This looks amazing and this cafe looks incredible!
Cograts on 15 yrs! I could have done without the café pics. Now I want a fancy latte. It’s been a while since I have a latte in a coffee shop and not merely a take out one. I love the designs which makes the coffee and the situation feel festive. Really nice that the kids menu is innovative. Yep this is easy. I wish I did have need of an architect. It would be fun to build a house.
Fifteen years – wow. That is so great. congrats. I love that cafe. It looks awesome. And this recipe – so easy! I love it.
Congrats on 15 years! I don’t think I knew you worked for an architect…so cool and what a nice company to work for to offer you the flexibility you needed!
…and what a COOL cafe! I love the looks of it, fun! I love love love pickled vegetables and have only made them fresh at home a couple of times. Amazing flavor. I need to try this! So glad you shared recipe!
Thanks, Aggie. Yes, SALA’s flexibility has been a HUGE blessing for our family the past 15 years. (and make these pickles!!) :)
how have i never heard of this cute restaurant? i absolutely need to make a visit out there. with all the veggies i’m hoarding as fall comes to an end i can’t wait to make a batch of these. so good to see you yesterday!
Come out on a Monday or Tuesday, let’s do lunch! ;)
I love refrigerator pickles. Great post, Brenda – always love hearing the story of your job! I love artistic and different kinds of places to eat for lunch. The cafe menu sounds fantastic!
Congratulations on your anniversary! That’s definitely something to celebrate. These pickled veggies are something we’d love…. either to just nibble on or to put on top of a sandwich.
Also, that cafe looks fabulous! The pastries, the chalk creations, everything.
Wow, 15 years!! How exciting, congrats!! You handle everything with such ease, it’s amazing!!
Loving the the pickled veggies. I have to give pickling a try soon!