Pickling vegetables is one of the easiest ways to add crunchy, tangy, and flavorful goodness to your meals. This Quick Pickled Vegetables recipe requires just a few ingredients and minimal effort, making it perfect for beginners and home cooks alike. Unlike traditional pickling, which involves fermentation, this method uses a simple vinegar brine to achieve a deliciously tart flavor in as little as 24 hours!
You can pickle almost any vegetable—cucumbers, carrots, onions, cauliflower, radishes, and jalapeños all work beautifully. Plus, you can customize the flavor by adding garlic, mustard seeds, dill, or red pepper flakes for a spicy kick.
Homemade pickled vegetables are not only tasty but also healthy, as they contain probiotics, antioxidants, and essential vitamins. They’re perfect for sandwiches, tacos, salads, charcuterie boards, or as a tangy snack on their own.
Ready to master quick pickling? Let’s dive into why you’ll love this recipe!
Why You Will Love Making This Recipe
Here are the top reasons why you’ll love making Quick Pickled Vegetables:
- Fast & Easy – No special canning equipment needed! Just a few simple ingredients and a jar.
- Customizable – Adjust the sweetness, acidity, and spice level to suit your taste.
- Versatile – Pickle a variety of vegetables like carrots, radishes, cucumbers, onions, and more.
- Great for Meal Prep – Make a big batch and store it in the fridge for up to 2-3 weeks.
- Enhances Any Dish – Adds a zesty crunch to tacos, sandwiches, salads, burgers, and more.
If you’re looking for an easy way to preserve fresh veggies and elevate your meals with bold, tangy flavors, this is the perfect recipe for you!
Ingredients
- 1 cup vinegar (white, apple cider, or rice vinegar)
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar (optional)
- 1 teaspoon black peppercorns (optional)
- 2 cloves garlic, smashed
- 2 cups sliced vegetables (cucumbers, carrots, onions, etc.)
Equipment Used
- Mason jars with lids
- Small saucepan
- Measuring cups & spoons
- Knife & cutting board
Directions & Instructions
Prepare the Vegetables – Wash and slice cucumbers, carrots, onions, or any vegetables of your choice. Place them in clean mason jars.
Make the Brine – In a small saucepan, heat vinegar, water, salt, and sugar over medium heat until dissolved. Remove from heat and let it cool slightly.
Add Flavorings – Add garlic cloves, peppercorns, and any spices to the jars for extra flavor.
Pour the Brine – Carefully pour the warm brine over the vegetables in the jars, ensuring they are fully submerged.
Seal & Refrigerate – Close the lids and refrigerate for at least 24 hours before serving. The longer they sit, the better the flavor!
Enjoy! – Use in sandwiches, tacos, salads, or as a tasty snack.
Nutritional Information
Per ¼ cup serving, pickled vegetables contain:
- Calories: ~10 kcal
- Carbs: 2g
- Fat: 0g
- Sodium: ~200mg
- Fiber: 1g
Since quick pickling doesn’t involve fermentation, these pickles don’t contain probiotics like fermented versions but are still packed with antioxidants and vitamins from the fresh vegetables.
To make low-sodium pickles, reduce the salt and add more vinegar or lemon juice for extra acidity.
Prep Time and Cook Time
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Pickling Time: 24 hours
Variations
- Spicy Pickles – Add red pepper flakes or sliced jalapeños for heat.
- Sweet Pickles – Increase the sugar for a sweeter brine.
- Asian-Style Pickles – Use rice vinegar and ginger for a unique twist.
- Dill Pickles – Add fresh dill sprigs for a classic flavor.
Frequently Asked Questions
How long do quick pickled vegetables last?
They stay fresh in the fridge for 2-3 weeks, but the flavor is best within the first 7-10 days.
Do I have to boil the brine?
No, but heating the brine helps dissolve the salt and sugar and enhances the pickling process.
Can I use frozen vegetables?
Fresh vegetables work best, as frozen veggies may turn mushy.
What’s the best vinegar for pickling?
White vinegar gives a sharp flavor, apple cider vinegar adds mild sweetness, and rice vinegar works well for Asian-inspired pickles.
Pro Tips By Lyndy
- Tip 1: Always slice vegetables thinly for faster pickling.
- Tip 2: For crunchier pickles, soak veggies in ice water for 10 minutes before pickling.
- Tip 3: Use a glass jar instead of plastic to prevent the vinegar from affecting the flavor.
- Tip 4: The longer the pickles sit, the more intense the flavor becomes!
Serving Suggestions
- On Tacos & Burgers – Adds a tangy crunch to grilled meats and plant-based burgers.
- With Rice Bowls – A great topping for poke bowls, sushi, or Buddha bowls.
- As a Side Dish – Serve with cheese boards, BBQ, or sandwiches.
- In Salads – Use pickled onions or radishes to add acidity to fresh salads.
Quick Pickled Vegetables : Easy, Tangy & Ready in 24 Hours
Pickling vegetables is one of the easiest ways to add crunchy, tangy, and flavorful goodness to your meals.
- Mason jars with lids
- Small saucepan
- Measuring cups & spoons
- Knife & cutting board
- 1 cup vinegar (white, apple cider, or rice vinegar)
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar (optional)
- 1 teaspoon black peppercorns (optional)
- 2 cloves garlic (smashed)
- 2 cups sliced vegetables (cucumbers, carrots, onions, etc.)
- Prepare the Vegetables – Wash and slice cucumbers, carrots, onions, or any vegetables of your choice. Place them in clean mason jars.
- Make the Brine – In a small saucepan, heat vinegar, water, salt, and sugar over medium heat until dissolved. Remove from heat and let it cool slightly.
- Add Flavorings – Add garlic cloves, peppercorns, and any spices to the jars for extra flavor.
- Pour the Brine – Carefully pour the warm brine over the vegetables in the jars, ensuring they are fully submerged.
- Seal & Refrigerate – Close the lids and refrigerate for at least 24 hours before serving. The longer they sit, the better the flavor!
- Enjoy! – Use in sandwiches, tacos, salads, or as a tasty snack.
Always slice vegetables thinly for faster pickling.
For crunchier pickles, soak veggies in ice water for 10 minutes before pickling.
Use a glass jar instead of plastic to prevent the vinegar from affecting the flavor.