Quick Pickled Vegetables

A fast and flavorful way to transform surplus vegetables into tangy, crunchy pickles that are perfect for salads, tacos, and sandwiches.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer, Condiment, Side

Cuisine American, Asian

Servings 6 servings

Ingredients

Vegetables

1 lb Cucumbers, sliced
0.5 lb Carrots, sliced or julienned
0.5 lb Radishes, sliced
1 each Red onion, sliced
1 each Bell pepper, sliced
0.5 lb Green beans, trimmed

Brine

1 cup White vinegar (5% acidity) Can substitute with rice or apple cider vinegar.
1 cup Water Equal parts with vinegar.
1-2 tbsp Pickling salt or kosher salt Do not use iodized table salt.
1 tbsp Sugar (optional) Balances acidity to taste.

Aromatics and spices

1-2 cloves Garlic, peeled
1 tsp Black peppercorns
1 tsp Mustard seeds
1 each Bay leaf
to taste Red pepper flakes, dill sprigs, or coriander seeds Optional flavor enhancers.

Jars

1 set Sterilized jars with lids Pint jars work well.

Instructions

Preparation

Wash and dry vegetables. Trim ends and slice uniformly — 1/8–1/4 inch for cucumbers and radishes, matchstick or coin slices for carrots.
Layer aromatics (garlic, dill, peppercorns) into the bottom of clean jars.
Pack vegetables tightly into jars, leaving about 1/2 inch headspace.

Brine Making

In a small saucepan, combine vinegar, water, salt, and sugar. Heat until simmering and salt/sugar dissolve.
Pour hot brine over the vegetables, pressing down to remove air pockets. Maintain 1/2 inch headspace.

Cooling and Storing

Wipe rims, seal with lids, and let cool to room temperature on the counter (about 30–60 minutes).
Refrigerate. Taste after 1 hour; flavor improves over 24 hours and will peak within 2–3 days.

Notes

For long-term storage, follow a tested canning recipe and proper water-bath processing. Store sealed jars in the fridge for up to 2 months, but the best flavor is within 4–6 weeks.

Keyword Homemade Pickles, Pickled Vegetables, Quick Pickles, Refrigerator Pickles, Vegetarian