Towards the end of the summer we start getting a little overwhelmed by all the vegetables that are coming out of the garden or from our local CSA, which led us to creating and testing this quick pickling process. We have already been making quick pickled onions and refrigerator dill pickles for years, but now we are using this simple process for ALL the different fresh veggies! Perfect for extending their shelf-life in the fridge, so that we can enjoy them for longer.
Have You Ever Tried Canning Sauce?
After mastering quick pickling, you definitely need to check out our tutorial on How to Can Spaghetti Sauce – for all those late summer tomatoes!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- fresh vegetables – we used bell peppers, carrots, and red onion but feel free to use any of your favorites, like green beans, radishes, cabbage, etc.
- vinegars – highly recommend using all 3 vinegars listed in the recipe card for that depth of flavor, but if you don’t have one simply increase another.
- garlic cloves – absolutely love the added flavor with 1 garlic clove, but if you prefer a little more spice add 2 cloves.
How To Make Quick Pickled Vegetables
Flavors & Variations
The flavors here are amazing, but there are so many different variations that can be made:
- Coconut Sugar: if you like a little sweetness, feel free to add 1-2 tablespoons of coconut sugar to the vinegar solution (doing so would no longer make them Whole30 compliant).
- Fresh Herbs or Aromatics: option to add a variety of fresh herbs (i.e. dill, parsley, thyme, sage, etc.) and/or aromatics (ginger, turmeric root, lemon zest, etc.) to the jar for some added flavor.
- Seasonal Variations: depending on the time of year, use the vegetables that are in season for the spring, summer, fall, or winter.
- Spicy: adding a thinly sliced jalapeño would be a great way to add some spice to the mix!
Best Ways To Enjoy Pickled Vegetables
These quick and easy pickled veggies would make a great addition to a Bánh Mì Rice Bowl, Gyro Bowls, or our epic Bánh Mì Smash Burger Tacos! Or enjoy a few on our Pork Belly Sandwich for the most amazing dinner tonight!
Storage
Keep in the refrigerator for up to 3 weeks. We like giving them a full 24 hours in the fridge before enjoying, in order to get the best flavor!
Recipe FAQs and Tips
- What is quick pickling? It is a very simple process of soaking food in a spiced vinegar and water solution for the purpose of enjoying immediately or soon after being placed in the jar. They are typically stored in the fridge and are not shelf-stable like canned or fermented vegetables.
- What are the best vegetables to pickle? For this recipe we used red bell peppers, green bell peppers, carrots and red onions. We also have an amazing recipe for refrigerator dill pickles, but if you are looking for other options, we also recommend trying – asparagus, beets, cauliflower, ginger, green beans, mushrooms, parsnips, radishes, or turnips.
- How long do pickled vegetables take? The vegetables should sit in the pickling liquid for a minimum of 30 minutes, but we highly recommend giving them 24 hours to get the best flavor.
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Quick Pickled Vegetables Recipe
- Prep Time: 15 minutes
- Sit time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
An easy & delicious recipe for Quick Pickled Vegetables that is ready to eat in 30 minutes and is the perfect addition to any meal!
Ingredients
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 medium carrot, thinly sliced 3 inch strips
- 1/4 purple onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons white vinegar
- 1–2 garlic cloves, smashed
- 5–7 whole black peppercorns
- 1/2 teaspoon kosher salt
- 1 small bay leaf
Instructions
- Prep Vegetables: Place thinly sliced vegetables in a mason jar.
- Make Pickling Liquid: Add 1/2 cup apple cider vinegar, 1/4 cup water, 2 tablespoons red wine vinegar, 2 tablespoons white vinegar, 1-2 smashed garlic cloves, 5-7 black peppercorns, 1/2 teaspoon kosher salt and bay leaf to a small saucepan. Bring to a simmer.
- Pickle Vegetables: Pour the pickling liquid into the same jar as the vegetables while still hot (make sure the peppercorns, garlic and bay leaf make it into the jar as well). Let sit at room temperature for 30 minutes (careful it will be hot).
- Serve: Use immediately or cover and store in the refrigerator for later use.
Notes
- Sweetness: if you want to add a touch of sweetness, you can easily add in about 1-2 tablespoons of coconut sugar (don’t add if Whole30) or honey.
- Serving Suggestions: these are great on gyro bowls!
- Storage: store in a sealed container in the refrigerator for up to 3 weeks.
- Different Vinegars: why so many different vinegars – after testing, we found an increased depth of flavor resulted from using different types of vinegars!
Nutrition
- Serving Size: 1/6 of the jar
- Calories: 25
- Sugar: 1.7 g
- Sodium: 113.9 mg
- Fat: 0.2 g
- Carbohydrates: 4.6 g
- Protein: 0.6 g
- Cholesterol: 0 mg
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