Pickled Veggie Snack Board Appetizer

When you’re left with a few odds and ends in the fridge, it’s time to get creative! Pickling is a great way to add some flair to the foods you’ve got on hand. Of course, traditional canning methods can take up to 48 hours. But who has time for that? This quick pickling guide will teach you how to transform your favorite veggies into tasty pickles in no time!

Below, you’ll find recipes for pickling red onions, jalapenos and radishes. But we also suggest applying the same method to cauliflower, carrots and bell peppers. The best part is that once you’ve got the basic four ingredients below, you can pickle just about anything!

To serve, opt for an earthy, root wood appetizer tray. Fill the rest of the board up with pita bread, hummus, pesto and raw veggies such as carrot sticks, bell pepper slices and cucumber. You can store these pickled snacks in the refrigerator for 2-3 weeks.

Pickled red onions

Ingredients
1 red onion, thinly sliced & cut in half
1/2 cup apple cider vinegar
1 cup warm water
1 Tbsp. sugar
1-1/2 tsp. kosher salt

Directions
Fill glass jar with apple cider vinegar, water, sugar and salt. Close lid and shake until sugar dissolves. Add onion slices, close the lid, and let sit at room temperature for at least 1 hour.

Pickled Jalapenos

Ingredients
2 jalapenos, seeded & cut into thin rings
1/4 cup apple cider vinegar
1/2 cup warm water
1/2 Tbsp. sugar
3/4 tsp. kosher salt

Directions
Fill glass jar with apple cider vinegar, water, sugar and salt. Close lid and shake until sugar dissolves. Add jalapeno slices, close the lid, and let sit at room temperature for at least 1 hour.

Pickled radishes

Ingredients
5-6 radishes, thinly sliced
1/2 cup apple cider vinegar
1 cup warm water
1 Tbsp. sugar
1-1/2 tsp. kosher salt

Directions
Fill glass jar with apple cider vinegar, water, sugar and salt. Close lid and shake until sugar dissolves. Add radish slices, close the lid, and let sit at room temperature for at least 1 hour.