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Jar of quick pickled vegetables.

Quick Pickled Vegetables

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Sit time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Refrigerator
  • Cuisine: American


Quick Pickled Vegetables – an easy, delicious quick pickled vegetable recipe that is the perfect side dish for any meal!


  • 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
  • 1/4 cup water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons white vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 12 garlic cloves, smashed
  • 57 whole black peppercorns
  • 1 small bay leaf


  1. Place thinly sliced vegetables into a mason jar.
  2. Add water, red wine vinegar, white vinegar, apple cider vinegar, garlic, black peppercorn and bay leaf to small saucepan.
  3. Bring to a simmer and then pour pickling liquid into same jar as vegetables while still hot (make sure the peppercorns, garlic and bay leaf make it into the jar as well).
  4. Let sit 30 minutes (careful it will be hot).
  5. Use immediately or store in the refrigerator for later use.


  • 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 I just really liked the increased depth of flavor that resulted from using a couple different kinds of vinegars!


  • 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

Keywords: quick pickled vegetables, how to quick pickle vegetables