Artful Desperado · Feb 23, 2016

Hibiscus Jalapeño Quick Pickled Veggies

Who doesn’t like a nice crunchy pickly vegetable? It’s a salty little treat that’s becoming super popular and it couldn’t be easier to make. Especially the quick pickle version (because honestly, who wants to wait a month for their pickle fix?)

You know one thing I have never been able to eat is dill pickles, they’re so gross! And they seem to be a staple in American and North American cuisine in general. The taste of sweet dill makes me gag, for reals haha, then again I really dislike dill so there may be a connection there :P . Since I’ve discovered all these recipes with no dill or sweeteners in them, a whole new world of yum has opened before my eyes, and I’m addicted!

This recipe is dill-free and sweetener-free so none of us “anti-dill-picklers” will be offended by it. The addition of hibiscus adds a nice layer of tartness, and the jalapeño adds a nice kick, because let’s be honest, jalapeños are the bomb (and habaneros too, but in small quantities). The inspiration for this recipe came while cooking a recipe from one of my fave cookbookas as of late, Hartwood (which by the way, it’s so pretty!!).

These pickled veggies are soooo good on top of salads, sandwiches, or even on their own as a snack with some bread, mustard, and cold cuts. And, as you can see by the photos, they look like little gems!

Get your pickle on and let’s make a batch! Full recipe after the jump

Hibiscus Jalapeño Quick Pickle Veggies

– 1 pound baby carrots (the real baby carrots) or regular carrots, trimmed, peeled.
– 1/2 pound baby beets or small beets, cooked (boiled), and peeled
– 1/2 pound radishes, trimmed, sliced

For the pickle potion:
– 1 cup apple cider vinegar
– 3 jalapeños, sliced in half
– 1/4 cup hibiscus tea (loose leaf tea)
– 1 1/2 teaspoons sea salt
– 1 teaspoon crushed pepper corns
– 3 bay leaves
– 4 cups water

– A few canning jars or mason jars in different sizes
– A jug

1. Grab a big jug, place the hibiscus, jalapenos, and apple cider vinegar in it and muddle them for about a minute, then add the rest of the ingredients and mix. Taste for seasoning. It should taste brine-y, acidic, and a touch salty, but not overpowering, if it’s too mild then your veggies won’t get any flavour. Let the pickle mix sit in the fridge for about 30 minutes before using (to develop the flavours evenly).
2. Get your clean canning jars or mason jars, pour a bit of the pickle mix, then add your veggies, snuggle them in tight and fill with more pickle mix. Repeat the same process with the rest of the veggies. Make sure to divide the spices evenly amongst the jars (they should all have some peppercorns, hibiscus, and jalapeño.
3. Let the pickled veggies sit in the jar for a day at least. They should keep in your fridge for a couple weeks.

Note: The radishes get a little bit “stinky” (they don’t stink, they’re just radishy), so if you don’t like a kimchi-like smell, simply swap them for another veggie.


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