Published: · Modified: by Shane Martin · This post may contain affiliate links.
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These Quick Pickled Vegetables are a great way to add extra flavor to any meal and use up any leftover produce. They’re a delicious topping for sandwiches, salads, or on their own as a side dish.
You’re not going to believe how easy it is to make pickled veggies. I know. It seems impossible because grandma always spent 23 hours canning beets. Poor grandma. It won’t take you that long. All you will need is about 30 minutes and 6 simple ingredients.
These Easy Pickled Vegetables are the perfect blend of salty, sweet, and crunchy. Ready? Let’s make’em!
Table of Contents
How Do You Make Quick Pickled Vegetables
You can use whatever veggies you prefer. But, my favorite is red onion, carrots, and radishes. The combination of flavors is so good and they go with just about anything.
It’s easy! First, chop your veggies.
Place the chopped vegetables in individual 8-ounce jars. You can combine them all in one larger container, but I like to keep them separate.
Mix the pickling liquid and fill each jar to the top. Screw the lid on tight and let your veggies pickle in the fridge for at least 20 minutes. But, the longer you let them marinate the better.
You can store these quick pickled veggies in the fridge for a couple of weeks.
How Do I Serve Quick Pickled Vegetables
These quick pickled vegetables are great on top of…
- My Vegan Carrot Hot Dogs
- This Quinoa Black Bean Summer Salad
- My Chickpea Salad Sandwich
- Your favorite veggie burger
Combine these pickled veggies with my Easy Grilled Tofu and Vegan Sriracha Mayo to make one incredible sandwich!
Can I Pickle Other Vegetables
Yes, absolutely! If you’re trying to figure out what to do with all that extra produce…PICKLE IT! This easy vegetable brine recipe is great for…
- Beets
- Cauliflower
- Asparagus
- Peppers
- Green Beans
- Turnips
You’re going to love these Quick Pickled Vegetables. They’re…
- Quick and easy to make
- Tangy
- Sweet
- Crunchy
- Healthy
- Perfect for topping salads and sandwiches
- Super delicious
How Long Do Pickled Veggies Keep?
These pickled veggies will last up to 1 month refrigerated.
Try These Other Vegetable Recipes
- Instant Pot Vegetable Soup
- Easy Instant Pot Cabbage
- Instant Pot Vegan Chili
- Holiday Oven Roasted Vegetables
If you make this recipe, be sure and let me know!Leave a comment,RATE IT, andtaga photo#shaneandsimpleon Instagram.
Easy Pickled Vegetables
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 6 reviews
Easy Pickled Vegetables are a great way to add extra flavor to any meal. Perfect for topping sandwiches, carrot dogs, salads, and veggies burgers. They’re even great as a side dish! Salty, sweet, tangy, and super simple to make.
- Author: Shane Martin
- Prep Time: 30 mins.
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: Viatnamese
- Diet: Vegan
Ingredients
Scale
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.
Equipment
Buy Now →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
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Reader Interactions
Comments
CourtneyHi Shane! How about pickled whole okra?
Reply
- Shane Martin
You could totally do that! Excellent!!!
Reply
- Joanie
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.Reply
- Shane Martin
Thank you!
Reply
- janet
Can I half the salt? Would that be ok?
Reply
- Shane Martin
Absolutely!
Reply
- Diane Miletti
Good Morning Shane..
Would cucumbers work with this recipe? Thank you
Diane M
See AlsoZesty Kiwi Jalapeño Salsa RecipeReply
- Shane Martin
Yes, absolutely!
Reply
- Elizabeth
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.
Reply
- Shane Martin
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.
Reply
- Debbie
They sound delicious. I was wondering would they taste ok if I used apple cidar vinegar instead of the rice vinegar??
Reply
- Shane Martin
Absolutely!
Reply
- Svetlana
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!
Reply
- Shane Martin
Thank you so much! I’m honored.
Reply
- Colleen K Parker
I cannot agree more with you. I Love all his recipes!
Reply
- Amy Christian
Hi Shane, do you boil the mixture or not?
Reply
- Shane Martin
I don’t. But, you can if you like. It’s a preference.
Reply
- Todd
I am a Diabetic. Can I leave out the sugar or would it be too bitter?
Reply
- Shane Martin
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!
Reply
- Todd
Thanks!
Reply
- Shane Martin
Sure thing.
Reply
- Jay
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 basem*nt 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.
- Shane Martin
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.
- Shane Martin
Easy, tangy, and delicious.
Reply
