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Quick Pickled Vegetables

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. 

Quick Pickled Vegetables in a jar with a fork.

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QUICK PICKLED VEGETABLES 

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. 

Todays 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.

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.

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. 

We like to enjoy quick pickled vegetables as a tangy great addition to antipasto platters, charcuterie board, salads, burgers, tacos, hot dogs, wraps or as a tasty snack straight out of the jar.

Quick Pickled Vegetables in a glass jar.

WHY I LOVE MAKING QUICK PICKLE VEGETABLES 

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. For example, when I want to use them in Mexican dishes I do things like red onion, bell peppers and jalapeños. 

QUICK TO MAKE: Because this isn’t a canning recipe, but a quick pickling recipe, it is so quick and easy 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! 

GREAT WAY TO USE UP GARDEN OR LEFTOVER VEGETABLES: When I have an abundance of veggies in my garden I love to make this recipe. I also like to use this recipe when I have vegetables in my fridge that need to be used before they spoil. 

Quick Pickled Vegetables ingredients.

WHAT INGREDIENTS ARE IN PICKLED VEGETABLES?

VEGETABLES: CARROT, ENGLISH CUCUMBER & RED ONION

WHITE VINEGAR

WATER

SUGAR

GARLIC CLOVES

SEA SALT

WHOLE PEPPERCORNS

CORIANDER SEEDS

MUSTARD SEEDS

HERBS

CRUSHED RED PEPPER

GREEN ONIONS 

Quick Pickled Vegetables in a jar

HOW DO YOU MAKE QUICK PICKLED VEGETABLES?

PREPARE A MASON JAR: Prepare a clean mason jar for the vegetables.

ADD THE VEGETABLES TO THE JAR: Add carrots, cucumber and red onion to the mason jar.

BOIL THE BRINE MIXTURE: Bring the vinegar, water, sugar, garlic 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.

ADD THE VINEGAR MIXTURE TO THE JAR: Pour the pickling liquid mixture into the mason jar of vegetables.

ADD THE SPICES AND HERBS: Add the 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.

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.}

Quick Pickled Vegetables in a mason jar

VEGETABLES THAT CAN BE PICKLED:

  1. 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.
  2. CARROTS: Sliced carrots, baby carrots or carrot sticks make tasty pickles with a slightly sweet and tangy flavor.
  3. RADISHES: Pickled radishes add a vibrant color and zesty crunch to dishes. They are great in Mexican and Southwest dishes. 
  4. RED ONIONS: My personal favorite is quick pickled red onions. They are a popular topping for salads, sandwiches, and tacos. You can find a separate Pickled Red Onion recipe here.
  5. CAULIFLOWER: Cauliflower florets can be pickled for a unique and delicious treat. I love snacking on these.
  6. JALAPEÑOS: Pickled jalapeños add a spicy kick to various dishes like tacos, burritos and rice bowls.
  7. HOT PEPPERS: Any type of hot pepper is great for pickling like serrano peppers. It is a such a great way to spice up a recipe! 
  8. BELL PEPPERS: Pickled bell peppers are excellent in sandwiches and wraps. I especially like pickled red bell pepper.
  9. GREEN BEANS: Pickled green beans, also known as dilly beans, are a popular snack and garnish.
  10. BEETS: Pickled beets have a sweet and tangy flavor and are delightful in salads.
  11. ASPARAGUS: Pickled asparagus spears are a flavorful addition to appetizer platters.
  12. ZUCCHINI & SQUASH: Sliced zucchini or squash can be pickled for a tasty side dish. 
  13. OKRA: Pickled okra is a southern delicacy, known for its crisp texture and tangy flavor.
  14. TURNIPS: Pickled turnips are used in a lot of Mediterranean and Middle Eastern dishes like hummus bowls, wraps, salads and rice bowls. 

Quick Pickled Vegetables with garlic in a mason jar

TIPS AND WAYS TO MODIFY PICKLED VEGETABLES

  • You should use non iodized salt when you pickle your vegetables. Iodized salt can cause your pickles to turn a dark color and not as vibrant and beautiful. 
  • Cut fresh vegetables uniformly. Slice or chop the vegetables into uniform pieces so that they pickle evenly and have a consistent texture.
  • Pickled vegetables can be stored up to two weeks in the fridge. These are not canned pickled vegetables that can be stored longer. 
  • Use clean, sanitized mason jars. Before packing the vegetables, make sure the jars you’re using are clean and sanitized to prevent any unwanted bacteria from contaminating your vegetables.
  • Pre-salt or blanch certain vegetables. Some vegetables like cucumbers and zucchini can release a lot of water during pickling, which may dilute the brine. Pre-salting or blanching them briefly can help prevent this issue.
  • Make sure to submerge the vegetables completely. Ensure that all the vegetables are fully submerged in the brine to avoid spoilage.

Quick Pickled Vegetables in a bowl

WAYS TO MODIFY PICKLED VEGETABLES

  • 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.
  • 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.

Quick Pickled Vegetables with logo

OTHER VEGETABLE RECIPES YOU MIGHT LIKE:

EASY VEGETABLE CHOW MEIN

EASY THAI VEGETABLE TOFU GREEN CURRY 

MEDITERRANEAN ROASTED VEGETABLES  

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS 

LEBANESE VEGETABLES

VEGETABLE BULGUR SALAD

EASY ZUCCHINI CORN TACOS

Quick Pickled Vegetables in a jar with a fork.

Quick Pickled Vegetables

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

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. 

Ingredients

  • 1 small carrot, peeled, cut in julienne
  • 1/3 of an english cucumber, cut in julienne
  • 1 medium red onion, sliced thinly
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 tbsp. white sugar
  • 4 garlic cloves, crushed
  • 1/2 tsp. sea salt
  • 2 tsps. whole peppercorns, optional
  • 1 tbsp. coriander seeds, optional
  • 2 tsps. mustard seeds, optional
  • few sprigs of fresh dill or other herbs like parsley or oregano, optional
  • Pinch crushed red pepper flakes, optional
  • 1 tbsp. chopped green onion

Instructions

    1. Prepare a clean mason jar for the vegetables.
    2. Add carrot, cucumber and red onion to the mason jar.
    3. 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.
    4. Pour the liquid mixture into the mason jar of vegetables.
    5. Add the whole peppercorns, coriander seeds, mustard seeds,
      few sprigs of fresh dill or other herbs like parsley or oregano, a pinch of crushed red pepper flakes and the green onion.
    6. Let cool to room temperature for two hours then seal shut the mason jar and give it a shake.
    7. Refrigerate the pickled veggies for 10 hours before you use them. This helps them pickle and soak in the flavors.
    8. 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.

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