We don’t always have time to cook a delicious meal, and that’s where traditional Spanish recipes for pickles come in: quick to prepare, long-lasting, and bursting with flavor.
Spanish pickled vegetables are one of them, as they bring together the bold, tangy taste of vinegar with the crunch of fresh produce, making them a perfect side dish or snack you can enjoy anytime.
In this article, we’ll explore how to pickle vegetables at home so that the next time you crave one, you can do it easily, with the best storage and serving tips.
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Background of the Dish
The process of pickling ingredients should be considered a culinary art form, as it enhances natural flavors while extending shelf life without the need for artificial preservatives.
In Spain, especially in the southern regions, this method became essential centuries ago, leading to a wide range of traditional pickled recipes using local produce and bold Mediterranean ingredients.
Spanish pickled vegetables are a vibrant result of that history—blending carrots, cucumber, garlic, onion, and peppers in a tangy brine that captures the essence of Andalusian cuisine in every bite.
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Things You’ll Need for Spanish Pickled Vegetables
To make Spanish pickled vegetables you will need cherry tomatoes, cucumber, bell pepper, onion, carrot, mustard seeds, sugar, salt, water, and vinegar as the main ingredients.
Ingredients
- 2 seedless cucumbers
- 1/2 cup cherry tomatoes
- 1 white onion
- 4 garlic cloves
- 1 carrot
- 1 bell pepper (green, red, or yellow)
- 1 1/2 cup white vinegar
- 1 1/2 cup water
- 1 teaspoon mustard seeds
- 1 tablespoon sugar
- 1 tablespoon salt
- 10 black peppercorns
- 1 teaspoon dill
- 1 teaspoon Coriander
- 2 bay leave
How to Make Spanish Pickled Vegetables – Step by Step Guide
- The first step in this pickled vegetables recipe is to the vegetables. First, wash, peel, and chop the cucumber and carrot into small chunks or slices. Cut the bell pepper in half, discarding the seeds, and chop julienne-style. Do the same with the onion. Peel the garlic cloves and cut the cherry tomatoes in half.
- After that, grab a pot and pour the water and vinegar, with the spices and seasonings, and bring it to a boil. Once it boils, add the cucumber, carrots, garlic, and bell pepper and cook for 10 minutes, reducing the heat to medium.
- Now, add the cherry tomatoes and onion and cook for 10 more minutes, until tender but all the vegetables have to hold their shape. Let it cool along with the cooking liquid.
- In the meantime, clean glass containers with lids to store the easy pickled vegetables later. They must be properly sterilized to ensure proper storage.
- Then, when the vegetables and brine are cold, place them in the jars. Make sure all the vegetables are completely submerged in the brine. Cover with a lid and store in the refrigerator.
- The mixed pickled vegetables are now ready. Let the veggies rest in the fridge for 4 hours or overnight before serving. Then, feel free to enjoy this delicious tapa whenever you want, and you can store them in the fridge for up to 2 months.
Substitution of Ingredients
This is one of the best vegetables in vinegar recipes because it lets you play with the blend of vegetables you want to incorporate, so feel free to let your imagination run wild.
For this pickled vegetable recipe, you can add other ingredients like asparagus, a mix of bell peppers of all colors, jalapeños, red onions, radishes, zucchini, and more.
Just remember that if you change the type or quantity of vegetables you use for this dish, you’ll have to adjust the cooking time (you can pierce with a fork until it reaches a tender texture but not too soft).
The best kinds of vinegar for pickling vegetables are apple cider vinegar and white wine vinegar, as red wines leave a very strong flavor and affect the color of the vegetables.
Tips on Serving Spanish Pickled Vegetables
One thing we love about this easy pickled vegetables recipe is that it allows you to have the perfect appetizer or tapa ready to serve at any time.
All you have to do is cut a few slices of your favorite bread, prepare some toast, or open a package of crackers and plate them to use as the base of your Spanish pickled vegetables.
If you want to add even more texture or flavor, you can top the tapas with toasted almonds and walnuts, or finely chopped fresh dill or cilantro.
Summer is the ideal time to entertain at home, but not all your sides have to be salads.
Go ahead and serve these pickles alongside other classics like the Spanish pickles recipe and the Spanish pickled garlic recipe to wow everyone.
How to Store Spanish Pickled Vegetables
The process of how to pickle your own vegetables is simple and quick, but the best part is that once you’re done, you can store them for up to two months without any problems.
To ensure they are preserved properly, make sure the vegetables are submerged in the brine at all times and that the lid closes properly (although occasional oxygen won’t hurt your pickles).
Remember to always remove Spanish pickled vegetables from the jar with clean, dedicated utensils, as otherwise, they can contaminate the brine with other ingredients and spoil it.
If you’re a meal prep fan, we have more pickling vegetable recipes for you to make and enjoy at your leisure, such as the classic Spanish pickled red onions and the delicious Spanish pickled carrots.
Recipe Card: Spanish Pickled Vegetables
Spanish Pickled Vegetables Recipe
We don't always have time to cook a delicious meal, and that’s where traditional Spanish recipes for pickles come in: quick to prepare, long-lasting, and bursting with flavor.
Spanish pickled vegetables are one of them, as they bring together the bold, tangy taste of vinegar with the crunch of fresh produce, making them a perfect side dish or snack you can enjoy anytime.
In this article, we'll explore how to pickle vegetables at home so that the next time you crave one, you can do it easily, with the best storage and serving tips.
Ingredients
- 2 seedless cucumbers
- 1/2 cup cherry tomatoes
- 1 white onion
- 4 garlic cloves
- 1 carrot
- 1 bell pepper (green, red, or yellow)
- 1 1/2 cup white vinegar
- 1 1/2 cup water
- 1 teaspoon mustard seeds
- 1 tablespoon sugar
- 1 tablespoon salt
- 10 black peppercorns
- 1 teaspoon dill
- 1 teaspoon Coriander
- 2 bay leave
Instructions
- To start, prepare the vegetables. Wash, peel, and chop the cucumber and carrot into small chunks or slices. Cut the bell pepper in half, discarding the seeds, and chop julienne-style. Do the same with the onion. Peel the garlic cloves and cut the cherry tomatoes in half.
- In a pot, bring the water with vinegar to a boil and add the spices and seasonings. When it comes to a boil, add the cucumber, carrots, garlic, and bell pepper and cook for 10 minutes, reducing the heat to medium.
- Add the cherry tomatoes and onion and cook for 10 more minutes, until tender. Let it cool along with the cooking liquid.
- Clean glass containers with lids to store the Spanish pickled vegetables later. They must be properly sterilized to ensure proper storage.
- Once the vegetables have cooled, place them in the jars. Make sure all the vegetables are completely submerged in the brine. Cover with a lid and store in the refrigerator.
- Before serving, let the pickled vegetables soak in the refrigerator for at least 4 hours, ideally overnight. Then, you can enjoy them whenever you want, and they will last up to two months stored in the fridge.
Notes
Other veggies that you can incorporate into this fresh pickled vegetables recipe are asparagus, zucchini, red onion, radishes, and regular tomatoes, among others.
Different from other pickled veggie recipes, in this one you don't have to add all of the vegetables at the same time, because the cherry tomatoes and onion require less cooking time.
For spicy pickled vegetables, include other spices such as one teaspoon of chili flakes, and a little bit of red peppercorn, and use jalapenos instead of bell pepper.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 36Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 642mgCarbohydrates 7gFiber 1gSugar 3gProtein 1g
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