Learn how to pickle veggies with just a few basic ingredients and mason jars. An easy way to use up fresh vegetables and reduce food waste.
You're not going to believe how simple this is.
People hear "pickled" and immediately think of Grandma canning beets for 17 hours in a sweltering kitchen. God bless her.
But these quick-pickled vegetables? Different vibe. We're talking minutes of prep, a few basic ingredients, and a crunchy, tangy reward in less than an hour.
It's the perfect way to use up fresh veggies, avoid food waste, and give your meals a little zip. Grab some wide-mouth pint jars, your favorite firm vegetables, and let's get pickling.
Why I love quick pickled veggies
You can use just about any vinegar, depending on your taste preferences.
- They're ridiculously easy.
- They taste amazing the next day.
- It's a fun way to use up leftover produce.
- They're the great addition every sandwich, salad, and veggie burger needs.
- You avoid all the water bath drama of traditional canning.
Ingredients you'll need (basic but flavorful)
To make your quick pickling brine, you'll only need:
- Vegetables: I used red onions, carrots, and radishes for this recipe. But I’ve provided more options down below.
- Acid: white vinegar, apple cider vinegar, or a combo of rice vinegar and red wine vinegar (yep, different flavors = good stuff)
- Liquid: Water
- Sweetener: maple syrup or coconut sugar
- Kosher salt or sea salt (don’t use table salt, it messes with clarity)
- Spices: mustard seed, coriander seed, or other whole spices
- Optional add-ins: garlic cloves, fresh dill, red pepper flakes, bay leaves, thin-sliced fresh fruit, or even monk fruit for a sugar-free option
Best vegetables for quick pickling
You can pickle almost any fresh vegetables, just make sure they're in good shape and sliced thin enough to soak in that flavorful brine. My personal favorites?
- Red onions (mandatory, in my opinion)
- Carrot sticks
- Radishes
- Green beans
- Orange bell peppers
- Baby cucumbers
- Cauliflower florets
You can keep them separate or place vegetables together for a mix of flavor combinations.
How to quick pickle vegetables (step-by-step)
- Slice your veggies. Use a sharp knife or mandoline to make thin slices for the best flavor absorption. Remember, the thinner they are, the quicker they pickle.
- Place veggies in jars. Pack your sliced veggies into clean mason jars or any glass jar with a tight-fitting lid. Leave about a ½ to 1 inch space at the top.
- Make your pickling liquid. In a small saucepan, combine your vinegar, water, salt, sweetener, and any whole spices. Heat just until dissolved and bring to a light simmer; this is your hot brine.
- Pour hot brine over veggies. Carefully pour the quick pickle brine over the veggies until they're completely covered. Tap jars lightly to release air bubbles and ensure even coverage. Top off the liquid if needed.
- Let cool to room temperature. Once jars are cool, pop them in the fridge. Let them marinate at least 30 minutes (overnight is even better).
How long do quick pickled veggies last?
Stored properly in the fridge, these quick pickled veggies can last up to 1 month.
For longer storage, stick with traditional canning and a proper water bath, but for everyday meals, this is the easy way to go.
How to serve quick pickled vegetables
These tangy, crunchy gems are the best things to keep in your fridge for:
- Sandwiches (especially with chickpea salad or grilled tofu)
- Lettuce wraps
- On top of a veggie burger
- With Cheesy Vegan Grits and BBQ Soy Curls
- Over Quinoa Black Bean Summer Salad
- Alongside your favorite chicken salad (vegan, of course 😉)
- As a quick side dish with a fresh taste
Seriously, the great options are endless.
Can I pickle other vegetables or fruit?
Yes, and you should! This easy, quick pickle recipe is a great place to experiment with:
- Beets
- Cherry tomatoes
- Turnips
- Asparagus
- Green beans
- Fresh fruit like watermelon rinds, apples, or pears
Mix and match to find your favorite combinations of vegetables and flavors.
Top tips for the best flavor & crunch
If you’re going to make this recipe, make sure to follow this top tips!
- Always use firm vegetables for the best texture.
- Let them sit at least 24 hours for maximum flavor.
- Add a pinch of fresh herbs or fresh garlic for extra punch.
- Don't skip the salt-it's essential for that crunchy veggie magic.
Reduce food waste with quick pickles
One of the best parts of this easy refrigerator pickles recipe?
It's a perfect way to save produce that's about to go bad. So before you toss that half-eaten bag of carrot sticks or leftover bell pepper, throw it in a jar and pickle it.
It's the great way to stretch your grocery store hauls and keep your fridge exciting.
Final Thoughts
Whether you're a newbie or a seasoned pickler, this simple recipe for quick pickled vegetables is a fun, easy, and flavorful way to jazz up your meals.
It’s also a great way to clean out your crisper drawer, and feel just a little bit like a homesteading ninja, without actually needing a farm or 12 acres.
Did you try this recipe?
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How to Make Quick Pickled Vegetables: Easy Recipe Guide
Learn how to make quick pickled vegetables in just 30 minutes! This easy recipe uses fresh veggies, vinegar, and spices for a crunchy, tangy topping.
- Prep Time: 30 mins.
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: Viatnamese
- Diet: Vegan
Ingredients
Veggies
- 2 medium sized carrots cut into strips
- 12–14 radishes, sliced
- 1 red onion, sliced
Pickling Liquid
- 1 cup of hot water
- 1 cup of rice vinegar
- 1 cup of white vinegar
- 3 Tbsp. of sweetener (maple syrup, organic cane sugar, SUCANAT)
- 1 ½ tsp. salt
Instructions
- Pack each of the veggies into individual 8-oz. glass jars.
- Mix together all the pickling ingredients until the salt and sweetener have dissolved. At this point taste the liquid and adjust flavor to your liking. To make it more tangy add vinegar. If you want it sweeter add a little more sweetenter. And, to make it more savory add a little salt.
- Fill each jar to the top with the pickling liquid.
- Attach the lids to the jars and let pickled veggies sit in the fridge for at least 20 minutes. But, they are best when they’ve had a chance to sit and pickle for several hours.
- Enjoy on top your favorite veggie burger, salad, carrot dog, or simply as side dish.
Nutrition
- Serving Size:
- Calories: 53
- Sugar: 2.8 g
- Sodium: 125.4 mg
- Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 3.7 g
- Protein: 2.4 g
- Cholesterol: 0 mg
I have some beets. Do I need to cook them before boiling. Going to try turnip radishes too. Thx. Christy
Boil the beets for about 15 minutes before pickling.
Thank you. Had your lasagna last night. The French toast casserole is a hit too!
Hi Shane! How about pickled whole okra?
You could totally do that! Excellent!!!
Made 1 jar with red peppers, shallots & carrots and another jar with Hatch chilies.
The Hatch chillies take the prize! They’re so, so good! I had them with your refried bean recipe. Both are winners in my book.
Thanks for yet another incredible recipe.
Thank you!
Can I half the salt? Would that be ok?
Absolutely!
Good Morning Shane..
Would cucumbers work with this recipe? Thank you
Diane M
Yes, absolutely!
Is the salt an essential ingredient? As a person with hypertensive tendencies, I’m always watching my salt intake. Can it be reduced or is there a substitute? Also – would this work with cabbage for sauerkraut? Thanks.
For a brine it usually is but you can reduce or eliminate it completely and the vinegar will still do it’s work. Vinegar is the most important.
They sound delicious. I was wondering would they taste ok if I used apple cidar vinegar instead of the rice vinegar??
Absolutely!
I do not know how you do it but every recipe that I have tried so far from you is incredibly simple and delicious at the same time. This one is not an exception. Thank you, Shane!
Thank you so much! I’m honored.
I cannot agree more with you. I Love all his recipes!
Hi Shane, do you boil the mixture or not?
I don’t. But, you can if you like. It’s a preference.
I am a Diabetic. Can I leave out the sugar or would it be too bitter?
Hey, Todd. Really it depends on your taste. But, it might be a little harsh. FYI, I did cut way back on the sweetener compared to other pickling recipes. But, I maybe do 1/3 of the recipe and see how it taste. You could also try Xylitol or another natural sweetener. Hope this helps and good luck!
Thanks!
Sure thing.
Hey Shane. Just signed up and trying to decide what to try first. Want to do pickled veggies. Question. My grandma did pickling especially cucumbers and watermelon rinds (my favorite). Her pickled containers kept in basement cupboard for months. Gave them as gift baskets during holidays. With only two of us at home would be nice if lasted more than two weeks. Thanks. And very excited about what is to come.
Jay, welcome and thanks so much. We have kept these in our fridge much longer than 2 weeks. I’m just not allowed to say “indefinitley” 🙂 Hope you enjoy them.
Easy, tangy, and delicious.