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Quick Pickled Vegetables Recipe

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 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.

pickled vegetables recipe vegan gluten free whole30 pickled vegetables plant based whole 30 pickles at home

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, Shwarma 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

 

pickled vegetables recipe with vinegar sugar spices and herbs dill vegetables recipe

Add Quick Pickles to Any Dish!

Letting vegetables soak in a 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 BOOM you got yourself some quick pickles.

What’s In This Quickled Pickled Vegetable Recipes

This week I ended up making a quick pickled radish to serve in my Vegan Tofu Shawarma Pitas Recipe, some pickled red onion to add a blast of flavor to my Easy Weeknight Vegan Tacos, and some cucumbers just for eating on their own.

Versatile Pickled Vegetables

The wonderful thing about this recipe is that you can add whatever vegetables you’d like – my favorites to quick pickle are red cabbage, beets (for salads!), and carrots. Choose one, choose 2, choose 3 per jar… the world is your pickle!

How Long to Pickled Vegetables Last?

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

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)

how to pickle vegetables quick pickles for cucumber onion radish carrots or peppers

What Do I Need To Make Pickled Vegetables

If you make this easy quick pickled vegetables recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

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pickled vegetables recipe vegan gluten free whole30 pickled vegetables plant based whole 30 pickles at home

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
Pickling Time 15 minutes
Total Time 15 minutes
Course Ingredient, Pickles, Side Dish
Cuisine American
Servings 8 servings
Calories 34 kcal

Ingredients
  

  • 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

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
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Gluten Free, Make Ahead, Side Dishes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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  1. Pingback:4 Ingredient Trader Joe’s Meal Prep Salad (Keto, Low Carb, Vegan Option)

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