Quick Pickled Vegetables Recipe

 This quick pickled vegetable recipe is ready in 5 minutes – add delicious acidic magic to any dish! All you need are vegetables, spices, & vinegar. Let sit for 15 mins to an hour and enjoy pickles.

Pickle any vegetable in no time – a great way to use up garden produce. Pickled vegetables are great to add to tacos, breakfast bowls, salads, and risottos.

This pickled vegetables recipe is a fantastic way to add flavor to any dish!  I really REALLY love pickles. All kinds of pickles, I’m not discriminant: spicy pickles, sweet pickles, pickled carrots, beans, garlic… anything! I like to eat them on their own, but there is a special magic when adding pickled vegetables into a recipe.

I love doing Quick Pickled Vegetables to add to all sorts of recipes: Easy Vegan Weeknight Tacos, Sandwiches & Wraps, Shawarma Pitas, Falafels, etc. Their sweet vinegar flavor really adds a boost to a dish which usually needs some welcome acidity.

This Pickled Vegetables Recipe Is:

• Bright
• Fresh
• Vibrant
• Flavorful
• Briny
• Vegan, Gluten Free, Whole30

Add Quick Pickles to Any Dish!

I love the versatility of pickled veggies – they work on so many dishes. I like adding pickled onions to tacos and chili. They are great on a charcuterie board or antipasto platters.

Quick pickle vegetables or pickled relish are great on hot dogs or sausages. Or add quick pickled veggies to an Italian sub sandwich or banh mi – they are a delicious way to add flavor to a basic sandwich.

What’s In This Quick Pickled Vegetable Recipes

• Vegetables – see below for my favorites!
• Granulated Sugar– or maple syrup for a little added sweetness.
• Fresh garlic cloves
• Apple Cider Vinegar, which gives the pickling liquid a little extra tang which is really fantastic! You could also use plain white vinegar , rice vinegar, or white wine vinegar as well.
• Bay Leaf: I always add bay leaves to every quick pickle recipe I make.
• Pickling Spices – which includes peppercorns, mustard seed, coriander seed, dill seed, fennel seeds, and salt.
• A few sprigs of fresh dill are optional if you like a garden fresh flavor.

Versatile Pickled Vegetables

The wonderful thing about this recipe is that you can add any type of vegetables you’d like. Here are a few great options for my favorite fresh veggies:

• Cucumbers – English cucumbers or Persian cucumbers are great options.
• Red onion or sweet onion
• Sliced carrots or whole baby carrots.
• Green beans
• Peppers – you can go spicy like hot peppers, or mild sweeter ones like red bell peppers or green peppers.
• Cherry tomatoes

How Long to Pickled Vegetables Last?

These pickled vegetables will last up to 2 weeks in the refrigerator. If you are looking for pickles suitable for long-term storage, I’d recommend picking up a home canning recipe book. This recipe is for a quick pickling process. 

Letting vegetables soak in a basic brine instantly transforms them into something amazing – even just 15 minutes of a spice/vinegar soak will make the flavors burst. Of course, if you want a really intense flavor they should sit for longer – 60+ minutes if you have it.

The longer they brine, the stronger the flavor becomes. And they couldn’t be easier to make – chop what ever veggies you want, add a few spices, and cover with vinegar. Let sit for at least 15 minutes and you have some tasty refrigerator pickles.

Recipes With Pickled Vegetables You’ll Love

BBQ Chickpea Tacos Recipe (Vegetarian, Gluten Free, Vegan)

Saag Aloo with Frozen Spinach Recipe (Vegetarian, Gluten Free)

Chickpea Pita Wrap with Hummus Recipe (Vegetarian, High Protein)

Baked Falafel Recipe (Vegan, Gluten Free)

Vegan Shawarma Bowl Recipe (High Protein, Gluten Free)

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Quick Pickled Vegetables Recipe

This pickled vegetable recipe are 15 minutes away, add delicious acidic magic to any dish! All you need are vegetables, spices, & vinegar. Let sit for 15 mins to an hour and enjoy pickles.

5 from 4 votes

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Pickling Time 15 minutes mins

Total Time 15 minutes mins

Course Ingredient, Pickles, Side Dish

Cuisine American

Servings 8 servings

Calories 34 kcal

Ingredients

  

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• 2 cups vegetables roughly chopped so they fit in a pint sized mason jar
• 1 bay leaf
• 1 teaspoon Sea Salt
• 1 teaspoon sugar or Whole30 approved natural sweetener
• 1/2 cup apple cider vinegar or more as needed

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Instructions

 

• In a pint sized mason jar, carefully add and layer your vegetables to they are packed in tight.
• In a saucepan, heat the apple cider vinegar, bay leaf, salt, sugar, and pickling spices for 10 minutes until simmering. Pout over the vegetable mixture in the jar. Cover the remaining space with the rice vinegar, and let set for at 15 minutes so the vinegar flavor infuses veggies, but preferably over an hour.
• Pickled Vegetables will last up to 2 weeks in the refrigerator.

Notes

How Long Do These Pickled Vegetables Last?

These quick pickles last up to 2 weeks in the fridge – they are not a long-term canning/pickling solution.

 

Nutrition

Calories: 34kcalCarbohydrates: 7gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 313mgPotassium: 108mgFiber: 2gSugar: 1gVitamin A: 2311IUVitamin C: 5mgCalcium: 13mgIron: 1mg

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