Quick-Pickled Vegetables

Quick-Pickled Vegetables are the fast, no-fuss way to add crunch, color, and tang to your favorite meals! Whether you’re building a sandwich, topping tacos, or need a bright salad sidekick, these fridge pickles are a total game-changer. They’re light, zesty, and completely customizable—plus, they take just minutes to make with pantry staples.

Instead of fermenting for days, quick pickling uses a simple vinegar brine to infuse vegetables with punchy flavor in as little as an hour. With a combo of carrots, cucumbers, and red onions, this recipe is as colorful as it is tasty. You’ll love how easy it is to scale up or tweak based on what’s in your fridge.

Fun fact? Pickling has been a food preservation method for thousands of years—used by cultures around the world to extend harvests and add flavor to everyday dishes. This modern twist keeps things crisp, bright, and ready in no time.

So grab a jar, slice your veggies, and let the pickling magic begin!

Recipe Yield: about 3 cups pickled vegetables

INGREDIENTS

1 cup thinly sliced carrots
1 cup thinly sliced cucumber (seedless)
1 cup thinly sliced red onion
1 cup white vinegar
1 cup water
1 tbsp sugar
1 ½ tsp kosher salt
½ tsp mustard seeds (optional)
½ tsp whole black peppercorns (optional)
1 garlic clove, smashed

INSTRUCTIONS

1. Prep the vegetables:
Wash, peel, and thinly slice the carrots, cucumber, and red onion. For best results, slice the vegetables evenly using a mandoline or sharp knife.

2. Make the brine:
In a small saucepan over medium heat, combine vinegar, water, sugar, salt, garlic, mustard seeds, and peppercorns. Stir and heat until the sugar and salt fully dissolve—about 2–3 minutes. Remove from heat and let cool slightly for 5 minutes.

3. Pack the jars:
Tightly pack your sliced vegetables into clean glass jars, layering if you’d like a colorful mix. Use one large 32 oz jar or two 16 oz jars.

4. Pour and seal:
Carefully pour the warm brine over the vegetables, ensuring they are fully submerged. Use a spoon to press down if needed. Seal with lids.

5. Chill and serve:
Refrigerate for at least 1 hour before serving, though the flavor deepens beautifully after 24 hours. Keep refrigerated and use within 2 weeks.

Helpful Tips to Perfect This Recipe

• Slice Evenly for Texture: Uniform slices help the veggies pickle evenly. A mandoline slicer works great for achieving thin, crisp pieces.
• Customize Your Crunch: Want spicier or more herbaceous results? Add a sliced jalapeño or fresh dill sprigs to the jar before sealing.
• Use a Clear Jar for Style: A clear glass jar not only looks beautiful in the fridge—it’s perfect for showcasing colorful layers of vegetables and helping you see when they’re fully pickled.

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Try Similar:

Quick Pickled Garlic
02.01.2025
Appetizers and Salads

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