Quick Pickled Vegetables Recipe
Description:
Quick pickled vegetables are crunchy, tangy, and slightly sweet — a versatile condiment that adds zing to sandwiches, tacos, grain bowls, and salads. Unlike traditional fermented pickles, these are made with vinegar and are ready in just a few hours. You can use almost any fresh vegetable, making it a flexible and waste-reducing recipe.
Ingredients:
For the brine (basic pickling liquid):
1 cup white vinegar (or apple cider vinegar)
1 cup water
1 tbsp sugar (adjust to taste)
2 tsp kosher salt
Vegetables (mix and match):
1 cup carrots, julienned or sliced
1 cup cucumber, thinly sliced
1 cup red onion, thinly sliced
1 cup radishes, thinly sliced
1 cup cauliflower florets
2–3 garlic cloves, smashed
Optional spices/flavorings:
1 tsp black peppercorns
1/2 tsp mustard seeds
1/2 tsp coriander seeds
A few sprigs of dill or thyme
A pinch of red pepper flakes
Instructions:
Prepare the Vegetables:
Wash and cut your vegetables into thin, uniform pieces for even pickling.
Sterilize Jars:
Use clean glass jars with tight-fitting lids. Sterilize them in boiling water or run them through the dishwasher on a hot cycle.
Make the Brine:
In a saucepan, combine vinegar, water, sugar, and salt. Heat over medium until the sugar and salt dissolve. Remove from heat.
Pack the Jars:
Pack your sliced vegetables and optional spices tightly into jars, leaving a little room at the top.
Add the Brine:
Pour the hot brine over the vegetables, making sure they are fully submerged. Tap jars to release air bubbles and seal with lids.
Cool and Refrigerate:
Let the jars cool to room temperature, then refrigerate. Wait at least 2–4 hours before using (best after 24 hours).
Total Time:
Prep: 15–20 minutes
Cook (brine): 5 minutes
Rest/Chill: Minimum 2–4 hours (best after 24 hours)
Yield:
Makes about 4–5 cups of pickled vegetables (varies with density of vegetables)
Nutritional Information (Per 1/2 cup serving):
Estimates vary depending on vegetables and brine absorption.
Nutrient Amount
Calories 25–35 kcal
Carbohydrates 5–8 g
Sugars 3–5 g
Fiber 1–2 g
Sodium 250–500 mg
Fat 0 g
Protein <1 g
Low in fat and calories, rich in fiber and antioxidants depending on vegetable choice.
Common Questions & Answers:
Q1: How long do pickled vegetables last in the fridge?
A: Up to 2–3 weeks. Always use clean utensils to avoid contamination.
Q2: Can I reuse the brine?
A: It’s best not to reuse it for safety and flavor quality reasons. If reusing, only do so once and boil it again first.
Q3: Can I use other vinegars?
A: Yes! Apple cider vinegar, white wine vinegar, or rice vinegar all work. Avoid balsamic unless you want a sweet/dark brine.
Q4: Are pickled vegetables healthy?
A: Yes — they’re low-calorie, provide antioxidants, and add probiotics if fermented (though quick pickles are not probiotic).
Q5: Why did my pickles turn soft or mushy?
A: Likely due to slicing too thinly, using overripe vegetables, or boiling the vegetables with the brine. Always pour brine over raw, firm veggies.
Q6: Can I can these for shelf storage?
A: This recipe is not designed for shelf-stable canning. For that, follow a USDA-ap
proved canning recipe.