Don’t Let Your Summer Produce Go To Waste: Pickle It!

The tail end of summer is upon us, which means more warming, hearty flavor combinations are about to overtake the foodscape. However, for those of us who may have gone a little overboard and picked up more seasonal produce than we were able to use up, you’ll be glad to know that you don’t have to let it go to taste.

Don’t worry — this doesn’t mean that you need to make a huge salad and scarf it all down in one go. There’s a simple and tasty solution that will not only extend the shelf life of your vibrant summer veggies but will also amp up the flavor in plenty autumn dishes. We’re talking about pickling!

While we’re huge fans of cucumbers dipped in brine (aka pickles), there are loads of options that are just as appetizing after getting the brine treatment. While you can pickle anything you want — maybe peaches, or even red peppers — we’ve compiled a list of different options below so you can get an idea of how to use pickled produce, in general, all year round.

Check out the options we love the most from our Food Monster App below, and let us know which summer vegetables you’re exciting about pickling!

Peter Piper picked a peck of pickled peppers; Homemade Pickled Jalapeño Peppers by Lan Pham Wilson, that is.

These homemade pickled jalapeño peppers are the perfect way to amp up any recipe. Chickpea salads, veggie hot dogs, you name it, they can make it better. Fresh sliced jalapeños are combined with rice vinegar, garlic, salt, and a touch of sugar.

How beautiful and vibrant are these Vietnamese Quick Pickles by Liz Martone? They’ll brighten up any dish.

These quick pickles need no boiling — just a day in the refrigerator! The most labor-intensive part of this recipe is julienning all the veggies. But you don’t even have to do that if you’re feeling lazy. You can easily just cut typical slices of cucumber, carrot, and daikon, and you’ll have the same pickles, just a different shape. Once they’re read, you can use them to top your vegan banh mi sandwich. You can also put them on sandwiches, salads, or just eat them straight from the jar— just don’t make the mistake of drinking the juice!

These jewel-toned Icelandic Pickled Beets by Ksenia Prints are giving us cozy, luxurious autumn vibes.

These Icelandic pickled beets have a sweet and bold beet flavor, only slightly changed by a handful of pickling spices. This recipe includes two ways to pickle your beets: a refrigerator version and a safe-for-canning method. Enjoy your pickled beets on their own, on top of salads, or paired with some vegan artisan cheese.

Learn how to both pickle carrots and use them in a dish, in this Mexican-Style Pickled Veggies recipe by Linda Wagner.

Keep on learning about pickling by reading this Beyond the Cucumber: All You Ever Wanted to Know About Pickling, but Were too Afraid to Ask article, and never be confused about pickling again!

If you’re interested in finding more vegan pickled veggie recipes, then we highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!