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Quick Pickled Vegetables


Use this recipe as a general ratio for quick-pickling. Add in herbs to infuse additional flavors as you wish.


  • 3/4 c. water
  • 1/2 c. white distilled vinegar
  • 2 tsp. pure cane sugar
  • 1 tsp. kosher salt
  • 1/8 tsp. peppercorns
  • 1/8 tsp. mustard seeds
  • about 3/4 c. veggies, chopped or sliced


  1. Bring water to a boil.
  2. Meanwhile in a medium-sized bowl, add vinegar (the cheap kind in the clear plastic jug), sugar, salt, peppercorns, and mustard seeds. Stir together. Once water comes to a boil, add it to the mixture. Stir until the salt and sugar have dissolved.
  3. Submerge chopped vegetables into the pickling solution and allow to sit for at least 30 minutes. Pour into jars and store covered in the fridge for up to 2 weeks or so.


Hearty vegetables are good for pickling like cabbage, carrots, cucumbers, onions, radishes, and jalapeƱos. Top sandwiches, tacos, a banh mi, enchiladas, frittatas for an added zing. I like to use this mandolin for safe slicing.

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