These quick pickled vegetables use any veggies you have on hand to make one tangy jar. No canning required, just hot brine and 24 hours in the fridge!
If you love pickled vegetables but don’t want to worry about hardcore canning, these mixed vegetable quick pickles are for you. Refrigerator pickles are simple to make and don’t require a canning machine or any fancy sterilization techniques!
This recipe is an adaptation of my classic dill pickles recipe, but they’re mixed pickles that include cucumbers, cauliflower, carrots, and peppers. You can use any vegetables you’d like, and can likely find a good variety at your local farmer’s market. These jars always disappear very quickly at our house!
Why I Make Pickled Vegetables On Repeat
No canning equipment needed. These are refrigerator pickles, so there’s no water bath, no sterilizing.
About 20 minutes of hands-on work. The fridge does most of the work!
Endlessly flexible. You can use any veggies you like, and they work on sandwiches, grain bowls, cheese boards, and more!
What Is Quick Pickling?
Quick pickles are any blend of vegetables that have been pickled in a mixture of vinegar, salt, sugar, and water. They’re usually lighter in flavor than regular pickles and need a few days in the fridge to pickle. This works best with fresh veggies, not ones that are bruised or going bad.
While you can’t store them on your cupboard shelf, they last for up to 1 month in the refrigerator, which is much longer than they ever make it at our house! I gobble them up too fast!
The Best Vegetables For Pickling
Many of the ingredients for these mixed pickles are spices and other pantry staples. For these quick pickled vegetables, you’ll need:
Best vegetables: Kirby cucumbers, carrots, cauliflower, green beans, radishes, red onion, peppers, fennel, asparagus
Vegetables to pickle whole: cherry tomatoes, okra, jalapeños
Vegetables to handle with care: Zucchini and summer squash soften fast; slice thick and eat sooner
Vegetables to skip: leafy greens, mushrooms, anything already watery or wilted
How To Make Pickled Vegetables
Making these mixed vegetable quick pickles requires no fancy equipment. You’ll need two quart-sized mason jars for this refrigerator pickle recipe, and that’s really it! Here are the basic steps (or go to the full recipe below):
Wash the jars thoroughly and air-dry them.
Cut the vegetables however you like. We prefer carrots and cucumbers to be sliced length-wise, but you can make them any shape you want.
Put the mixed vegetables into mason jars. It’ll take some elbow grease to get everything into the jars, but you want the veggies to be snugly packed in along with the herbs and spices.
Make the brine. Heat the ingredients over the stove to allow the kosher salt and sugar to dissolve fully. Once the brine starts to boil, remove it from the heat and carefully pour it over the veggies. Close the jars and refrigerate!
Allow to sit in the refrigerator for at least 24 hours before tasting them.
Storage And Food Safety
Store sealed jars in the refrigerator, where pickled vegetables keep for up to 1 month. Use a clean fork and keep everything covered in the brine.
Because these are refrigerator pickles, they are not shelf-stable and must not be stored at room temperature. For jars that store in the cupboard, follow a tested canning recipe.
Ways To Serve Pickled Vegetables
Thanks to their classic pickle flavor, these pickled mixed vegetables can easily be used in place of regular pickles. A few of our favorite ways to use these pickles are:
This pickled vegetables recipe is vegetarian, gluten-free, plant-based, dairy-free, and vegan.
Frequently Asked Questions
Do you have to boil vegetables before pickling?
No! The vegetables go into the jar raw; only the brine gets heated. Boiling them first makes very soft pickles that don’t have any texture.
What is the best ratio of vinegar to water for pickles?
Equal parts is the standard for quick pickles.
Are pickled vegetables the same as fermented vegetables?
No. Vinegar pickling uses acid and takes 1 day; fermenting uses salt and time to cultivate beneficial bacteria over a week or more. Sauerkraut and kimchi are fermented.
Wash two mason jars and lids in hot soapy water, rinse and let air dry.
Quarter the cucumbers lengthwise into four slices each. Peel the carrots, and cut them into sticks. Cut the cauliflower into florets. If using small bell peppers, cut them into strips.
Tightly pack the cut vegetables into the two mason jars along with the following ingredients divided between the two jars: 2 whole Serrano peppers (optional), 6 whole garlic cloves, fresh dill, 1 tablespoon coriander seeds, and 2 tablespoons peppercorns.
In a medium saucepan, heat 2 tablespoons sugar, 3 tablespoons kosher salt, 1 ⅓ cup white vinegar, and 2 cups water.
Once boiling, pour the brine mixture into the jars. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any vegetables are exposed.
Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the refrigerator for 24 hours before tasting. The pickles last up to one month refrigerated.
When I was a university student in Madrid, I used to order these on the regular. The intensely strong coffee was always served in a glass and aggressively sweetened. This recipe is just like the cafe con leche I remember, and it’s incredibly easy to to make at home!
What Is Cafe con Leche?
Cafe con leche (“coffee with milk” in Spanish) is a coffee drink made of strong coffee or espresso and steamed milk. The drink originated in Spain and is popular in Latin America, and uses equal parts coffee and milk. It’s similar to the French cafe au lait, but it’s usually served sweetened.
Ingredients You’ll Need
Here’s what you’ll need to make cafe con leche:
Strong coffee or espresso: Spanish coffee is usually darker than standard American drip, so I use dark roast beans here for the most authentic flavor. I like Moka pot coffee, which makes it closest to what I remember. Espresso works well too, as does French press espresso.
Whole milk. It’s the ideal richness for pairing with the bittersweet coffee. Of course, American milk tastes a little different than Spanish milk, in a way I can’t quite describe. Want to make dairy free cafe con leche? Oat milk is your best bet. It’s the dairy-free milk that froths the best. It won’t taste quite the same, but it’s still delicious.
Sugar. This is traditional; see below for more about how to sweeten cafe con leche.
Heat and froth the milk. Steam ½ cup (4 oz) whole milk using an espresso machine, using the instructions for stretching the milk to 20 to 25% in height: see How to Steam Milk. Or, froth the milk with a hand-held frother, French press, or whisk. The best tool is a frother if you have it, but a French press also works great. A whisk makes very large bubbles in the foam, but it works for cafe con leche: go to How to Froth Milk.
Sweeten and combine. Stir the sugar into the hot coffee first so it dissolves completely, then pour in the milk and serve right away.
The standard cafe con leche ratio is 1:1: equal parts coffee and milk. That ratio keeps the coffee flavor strong with the milk to soften the finish. Bars and cafes in Spain pour it differently, so you can adjust the ratio to your liking.
How to Sweeten Cafe con Leche
You can sweeten cafe con leche to taste, depending on your preference! The cafe con leche I got in Spain was always pretty sweet, to balance the strength of the coffee. But go with your gut! Here’s a rule of thumb:
2 teaspoons sugar has the most traditional flavor; it’s pretty sweet and a nice balance with the bitter coffee
1 teaspoon sugar is subtly sweet and still provides a nice balanced flavor
Feel free to sweeten based on your tastes! If you want to use a natural sweetener, try honey, maple syrup or agave.
What to Serve With Cafe con Leche
In Spain this is breakfast food, not an afternoon indulgence. A few pairings I return to:
This sweet potato chili recipe is a family favorite! It’s a delicious healthy dinner recipe that’s hearty enough that you won’t miss the meat.
There’s really nothing better than a great chili recipe when the weather get a chill, and here I’ve got my new favorite: sweet potato chili! The sweet potatoes bring body and a mellow sweetness that pairs perfectly with the chili powder.
I’ve made a lot of vegetarian and vegan chili recipes, and this one always has people coming back for more! Leftovers are delicious and it’s the perfect make-ahead fall meal.
5 Star Reader Review
“This was absolutely delicious! Sweet, smoky and bold with just the right amount of heat. Great with a squeeze of lime and fresh cilantro in individual bowls. By far my favorite chili recipe yet!” -Tamara
Why You’ll Love This Recipe
Before you dismiss this as yet another chili recipe, let us convince you on why this vegetarian sweet potato chili should be on your “must make” list:
It’s vegetarian, but you won’t miss the meat. If you’re looking for a chili that’s not loaded with meat, this is it.
It’s healthy, loaded with vegetables like sweet potatoes, a superfood high in nutrients.
It’s seriously tasty, with complexity from chili secrets like cocoa powder and balsamic vinegar.
Ingredients You’ll Need
Most of this comes from the pantry, but a few ingredients do the heavy lifting:
Sweet potatoes: Clean them and then chop into a ½-inch dice. No need to peel them; the skins soften and add a little texture.
Red onion and green bell peppers: Red onion cooks down a little mellower than yellow. Green peppers keep it savory.
Garlic: There’s quite a bit of garlic, but it infuses a savory flavor needed for a plant-based chili.
Diced tomatoes: Make sure to use this liquid: this will be part of the body of the chili.
Beans: You can use pinto, black, or kidney beans: whatever is in your cupboard!
Corn: Fresh, canned or frozen work (I most often use canned).
Chili powder, cumin, and cayenne: The seasoning backbone.
Cocoa powder and balsamic vinegar: These two secret ingredients add depth!
Masa harina: Optional, but it thickens the chili and adds a subtle corn flavor.
Tips For Sweet Potato Chili
Here are a few tips to keep in mind when making it:
It makes a huge pot. This one is perfect for feeding a crowd (we’re of the opinion that chili should only be made in massive quantities). It makes enough for 8 servings.
It’s plant-based (vegan). If you keep the garnishes vegan like with Vegan Sour Cream, this is also a plant-based chili! But you can absolutely top with cheese and sour cream.
Use canned or dried beans. For the beans in this sweet potato chili recipe, you can use any type you’d like: make it a sweet potato black bean chili, or use pinto and chili beans. You also can cook up a pot of your own beans: we cooked our own dried beans using our Dutch oven method. You can also try our Instant Pot black beans method.
Variations And Substitutions
Make it a sweet potato chili with ground beef or ground chicken. Brown one pound of ground beef or turkey with the onions and peppers, drain the fat, then continue as written.
Add smoked paprika. A teaspoon alongside the cumin gives it underlying smoky notes.
Dial the heat down. If kids are eating, start with 2 tablespoons and skip the cayenne entirely.
As any chili lover knows, garnishes are key. Alex and I liked the taste right out of the pot, but we loved it with hot sauce, sour cream, shredded cheese, and green onions. Make sure not to skimp on the toppings! Here are my favorite chili toppings:
Dice the onion. Dice the green pepper. Dice the sweet potatoes into a small dice (cubes about 1/2-inch thick). Make sure to cut the sweet potatoes as directed so they cook quickly and to obtain the correct chili consistency. Mince the garlic.
Add the garlic, tomatoes and their liquid, beans, corn, vegetable broth, chili powder, cumin, cayenne pepper, cocoa powder, kosher salt, and black pepper. Stir, then cover and cook for 25 minutes, stirring occasionally.
After the 25 minutes, mix the masa harina with ½ cup water and stir it together in a small bowl. Add the mixture to the chili to thicken, and cook 10 minutes more. Stir in the balsamic vinegar.
Season with additional kosher salt and pepper to taste.
Thinly slice the green onions. Divide the chili into individual bowls and garnish with hot sauce, sour cream, green onions, and sour cream. Store leftovers refrigerated or freeze for up to 3 months.
This rustic blueberry tart has a simple olive oil crust and a maple-sweetened filling: no butter, no special tools required! It comes together with pantry staples in 1 hour and looks like it’s from a French bakery.
Every year I get back from blueberry picking in Michigan with the best problem: what blueberry recipe to make? This year I decided to create a baked treat that’s easy, just sweet enough and made with olive oil instead of butter.
This rustic blueberry tart turned out so delicious, everyone in my family is obsessed! The olive oil crust has just the right texture and the jammy filling is flavored with pure maple syrup and lemon zest. It takes only 1 hour to whip up and there’s no special equipment. It’s SO DELICIOUS, you must give it a try!
Why You’ll Love This Blueberry Tart
No butter, no chilling. The olive oil crust is stirred together in a bowl and rolled out immediately. This heart-healthy oil also makes it Mediterranean diet friendly.
It’s less sweet. The crust and filling use 10 tablespoons maple syrup across 8 slices. Most fruit tarts this size use ¾ cup sugar or more.
Free-formtarts are easy, with no special equipment. No tart pan, no crimping, no blind baking required here!
Ingredients You’ll Need
Most everything are pantry staples, except the blueberries and lemon zest. Here’s what you’ll need:
Fresh blueberries: I like using fresh here, though you could technically substitute frozen. The flavor may be slightly less sweet with frozen berries.
Maple syrup: Use pure dark maple syrup: the container usually says “Grade A: Dark Color and Robust Taste.” Syrup that is labeled Light or Amber has less of a pure sweetness.
Lemon zest: This adds just the right brightness to the filling.
Cornstarch: This thickens and sets the filling: substitute arrowroot starch if desired.
Cinnamon: Adds just the right hint of complexity.
All-purpose flour, olive oil, apple cider vinegar, baking powder: Along with maple syrup, these form the olive oil crust.
How To Make This Blueberry Tart
This blueberry tart is a free-form tart, also known as a galette! It’s a traditional French rustic tart where you roll the dough flat, pile the fruit in the middle, and then fold the border up over the edges.
If you’ve never made one, I also have a guide on How to Make a Galette, and I have more traditional Blueberry Galette if you’d rather work with a butter crust. Here are the basic steps (or jump to the recipe below for the full quantities):
Mix the dough in one bowl. Dry ingredients with a fork, wet ingredients whisked separately, then stir together until a dough forms. Knead a few times with your hands.
Roll it straight out(no chilling!). Aim for a rough 12-inch circle on a floured counter. Cracks and uneven edges are fine; you can patch tears with your fingers. Use the rolling pin to transfer it to a parchment-lined sheet pan.
Heat the maple syrup and cornstarch. Whisk the maple syrup, zest, cornstarch, cinnamon, and salt over medium heat until it just bubbles, then pull it off and stir in the berries. This helps to thicken the sauce and make the filling set when baked.
Fold the border. Pour in the blueberries, leaving a 2-inch edge. Then fold over the outside of the crust.
Brush the crust with maple syrup and bake at 400°F for 28 to 32 minutes, until the crust is golden.
Cool completelybefore slicing, about 1 hour.
Maple Syrup Vs Refined Sugar
I’m not against the occasional proper dessert full of butter and sugar. But I love experimenting to make treats built on olive oil and unrefined sweeteners, where the fruit does most of the work.
A spoonful of vanilla yogurt: My husband Alex had this idea, and it’s a fun way to keep this dessert healthy-ish
A drizzle of heavy cream: If you do dairy, just a drizzle of cream is very satisfying and pretty low calorie (kind of like strawberries and cream, the British dessert)
Vanilla ice cream: This is an obvious choice: try my vegan ice cream to keep the whole thing plant-based.
A summer dessert for a dinner party: It travels well and is simple to slice up and serve!
Storage And Make-Ahead Notes
Store leftovers covered in the fridge up to 4 days. Bring to room temperature before serving.
I have not tried it, but you can technically make the dough a day ahead. Let it sit out about 20 minutes before rolling.
Variations To Try
Swap the fruit: Blackberries, raspberries, or thinly sliced peaches all work (see my Peach Galette for the spiral of the peaches).
Add a spice: A pinch of cardamom or fresh grated ginger is a fun flavor adder.
This rustic blueberry tart has a simple olive oil crust and a maple-sweetened filling: no butter, no chilling required! It comes together with pantry staples in 1 hour and looks like it’s from a French bakery.
2 tablespoons pure maple syrup, plus more for brushing (preferably Grade A Dark Robust)
1 tablespoon apple cider vinegar
2 tablespoons water
Instructions
Preheat the oven: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Make the crust: In a medium bowl, stir together the flour, salt, baking powder, and cinnamon with a fork. In another bowl, whisk together the olive oil, 2 tablespoons of the maple syrup, apple cider vinegar, and water. Add the wet ingredients to the dry ingredients and stir until a dough forms. Knead the dough two or three times in the bowl to bring it together. Turn the dough out onto a lightly floured counter. With firm pressure, roll the dough and press it into a circle about 12 inches across, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). The dough may not look fully smooth on top and that is okay. Cracks and uneven edges are fine; patch any tears with your fingers. Use the rolling pin to pick up the dough and carefully transfer it to the prepared baking sheet.
Make the filling: In a small saucepan, combine the maple syrup, lemon zest, cornstarch, cinnamon, and salt. Whisk over medium heat until the mixture just starts to bubble, then remove from the heat and stir in the blueberries. Scrape the blueberries onto the center of the crust and spread them in an even layer, leaving at least 2 inches of dough around the outside edge.
Form the tart crust: Fold the outer edges of the dough up and over the filling to form an approximately 2-inch border, overlapping the folds as you go. In a small bowl, mix ½ tablespoon maple syrup with ½ tablespoon water. Brush the crust with the mixture.
Bake: Bake for 28 to 32 minutes, until the crust is golden brown. Remove from the oven and transfer the parchment to a baking rack. Cool to room temperature (about 1 hour) before slicing and serving. Store leftovers up to 4 days refrigerated; bring to room temperature before serving.
Notes
Swap the fruit: Blackberries, raspberries, or thinly sliced peaches work in place of blueberries.
Add a spice twist: A pinch of ground cardamom or fresh grated ginger in the filling plays nicely off the blueberries.
Serving ideas: It’s great with a dollop of vanilla ice cream (try my vegan ice cream), a spoonful of vanilla yogurt, or a drizzle of heavy cream.
Pin Recipe
