This post may contain affiliate links.
Quick Pickled Vegetables are a great way to quickly preserve vegetables you have on hand. These refrigerator quick pickled veggies add flavor to your dishes like salads, tacos, rice bowls and wraps. You can store these for up to two weeks in your refrigerator and swap out for any veggies you have on hand.
I have a slight obsession with pickles and really any pickled vegetables. I recently found a company that sells spicy pickled carrots and fell in love. I realized how easy it is to make pickled vegetables at home without having to actually can them. Today’s Quick Pickled Vegetables are so easy to make and customizable with a variety of fresh veggies, spices and herbs. They kind of remind me of my Easy Curtido Recipe. You also might like this Pickled Red Onions, Refrigerator Dill Pickles or this Quick Cucumber Kimchi.
I love using this recipe when I have vegetables I need to use in my fridge or an abundance in my grand. You might be wondering what the difference between quick picking vegetables and canning vegetables is. Quick pickling, also known as refrigerator pickling or cold pickling, is a simple and fast method of preserving vegetables in a brine solution without the need for traditional canning or fermentation processes. Unlike traditional pickling methods or canning that require heat processing and airtight sealing, quick pickling involves immersing vegetables in a vinegar-based brine and storing them in the refrigerator. If you like vegetable recipes you might like these Balsamic Roasted Mushrooms, Easy Bok Choy Recipe, Bok Choy Stir Fry or these Balsamic Roasted Carrots.
Why We Love Pickled Vegetables
These pickled veggies are so easy to make! Here is why we love them:
• Add flavor to dishes: Quick pickled vegetables are a great way to add flavor to rice bowls, tacos, wraps and sandwiches. You can mix up the type of vegetables you use depending on what you are using them for.
• Quick to make: Because this isn’t a canning recipe, but a quick pickling recipe, it is so quick and easy way to make! You will want to the vegetables to sit in the fridge overnight to soak in the flavors but you can you use them quickly after creating the jar of veggies which is nice!
•Use up leftover garden veggies: When I have an abundance of veggies in my garden or farmers market vegetables I love to make this recipe. I also like to use this recipe when I have fresh produce in my fridge that needs to be used before they spoil.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses. It is one of my favorite recipes!
- Vegetables: You can use any vegetables you have but this recipe uses carrots, cucumber and red onion.
- White Vinegar: The white vinegar helps to pickle the vegetables.
- Garlic Cloves: Fresh garlic cloves add flavor to the veggies.
- Spices: If possible you will want to get the fresh spices for this recipe. I added whole peppercorns, coriander seeds, and mustard seeds.
Recipe Modifications
- Experiment with spices and herbs: Don’t be afraid to get creative with the spices and herbs you add to your brine. Spices are a great way to add flavor to your pickled vegetables. Try fennel seeds, juniper berries, anise seed, dill seed, allspice, whole cloves, cumin seeds, mustard seeds or coriander seeds. I also like crushed red pepper flakes for spice.
- Fresh herbs are a nice addition to pickling vegetables. Try dill, parsley, oregano, basil, bay leaves, chives, rosemary or sage.
- Citrus also adds a nice touch of zest and sweetness. Try adding orange, lemon or lime zest.
- Use the right vinegar. While white vinegar and apple cider vinegar are popular choices, you can also use rice vinegar, white wine vinegar, red wine vinegar or other types of vinegar to add different flavors to your pickles.
- You can adjust sugar and salt levels. The amount of sugar and salt in your brine can be adjusted to suit your taste preferences. Just make sure to maintain the balance for a well-rounded flavor.
This process allows the vegetables to develop a tangy, pickled flavor and crisp texture in a relatively short amount of time. You have to store quick pickled veggies in the fridge and I suggest using them within 2 weeks. They work great in a chicken shawarma bowl or a shredded beef hummus bowl!
How Do You Make Pickled Vegetables?
Step 1. Prepare a Mason Jar: Prepare a clean mason jar for the vegetables.
Step 2. Add Vegetables to the Jar: Add carrots, cucumber and red onion to the mason jar.
Step 3. Broil the Brine Mixture: Bring the vinegar, water, sugar, garlic cloves and salt to boil in a medium saucepan. Stir to dissolve the sugar and salt. Remove from the heat and let it cool down until slightly warm.
Step 4. Add the Vinegar Mixture to the Jar: Pour the pickling liquid mixture into the mason jar of vegetables.
Step 5. Add the Spices and Herbs: Add the whole spices {whole peppercorns, coriander seeds, mustard seed} few sprigs of fresh dill or other herbs like parsley or oregano, a pinch of crushed red pepper flakes and the green onion. Let cool to room temperature for two hours then seal shut the mason jar and give it a shake.
Step 6. Refrigerate the Jar: Refrigerate the pickled veggies for 10 hours before you use them. This helps them pickle and soak in the flavors.
Store in the refrigerator for up to 2 weeks {These are not canned for long-term storage- please make sure you keep them refrigerated.}
Pro-tip: Let the brine cool slightly: Pouring hot brine over your vegetables can help soften them a bit, but letting the brine cool for a few minutes before pouring it into the jars can prevent the vegetables from becoming overly cooked.
What Vegetables Can be Pickled
Honestly almost all veggies can be pickled! Here are just some ideas:
- Cucumbers: Cucumbers are classic pickling candidates and are often used to make quick pickles. You can find a separate pickle recipe here. We love those refrigerator pickles.
- Radishes: Pickled radishes add a vibrant color and zesty crunch to dishes. They are great in Mexican and Southwest dishes.
- Jalapeños: Pickled jalapeños add a spicy kick to various dishes like tacos, burritos and rice bowls.
- Bell Peppers: Pickled bell peppers are excellent in sandwiches and wraps. I especially like pickled red bell pepper.
- Beets: Pickled beets have a sweet and tangy flavor and are delightful in salads.
- Zucchini and Squash: Sliced zucchini or squash can be pickled for a tasty side dish.
- Okra: Pickled okra is a southern delicacy, known for its crisp texture and tangy flavor.
- Turnips: Pickled turnips are used in a lot of Mediterranean and Middle Eastern dishes like hummus bowls, wraps, salads and rice bowls.
Storage Tips
Store in the refrigerator for up to 2 weeks (these are not canned for long-term storage because they are quick pickled-please make sure you keep them refrigerated).
More Vegetable Recipes
Sides
Easy Bok Choy Recipe
Vegetarian
Instant Pot Lebanese Green Beans
Vegetarian
Balsamic Roasted Carrots
Vegetarian
Za’atar Roasted Carrots
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Quick Pickled Vegetables
Ingredients
- 1 small carrot, peeled, cut in julienne
- 1/3 English cucumber, cut in julienne
- 1 medium red onion, sliced thinly
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon white sugar
- 4 cloves garlic , crushed
- 1/2 teaspoon sea salt
- 2 teaspoon whole peppercorns, optional
- 1 tablespoon coriander seeds, optional
- 2 teaspoon mustard seeds, optional
- fresh dill, optional
- Pinch crushed red pepper flakes, optional
- 1 tablespoon green onion, chopped
Instructions
- Prepare a clean mason jar for the vegetables.
- Add carrot, cucumber and red onion to the mason jar.
- Bring the vinegar, water, sugar, garlic and salt to boil in a saucepan. Stir to dissolve the sugar and salt. Remove from the heat and let it cool down until slightly warm. Pour the liquid mixture into the mason jar of vegetables.
- Add the whole peppercorns, coriander seeds, mustard seeds,
- Add few sprigs of fresh dill or other herbs like parsley or oregano, a pinch of crushed red pepper flakes and the green onion. Let cool to room temperature for two hours then seal shut the mason jar and give it a shake.
- Refrigerate the pickled veggies for 10 hours before you use them. This helps them pickle and soak in the flavors.
- Store in the refrigerator for up to 2 weeks (these are not canned for long-term storage- please make sure you keep them refrigerated).
Notes
- You will want to make sure the liquid covers all of the vegetables but also leave about a half-inch of room from the top of the jar/lid.
- You can use whatever veggies you have on hand. Just make sure to cut them to the appropriate size to fit the mason jar.
- Please remember these are not canned for long-term storage – they should be kept refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These didn’t last long in our house!