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Jump to Recipe PrintThis 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, 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
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
- Vegetables
- Granulated Sugar: I like this organic sugar for my recipes, I’d recommend Anthony’s organic sugar for cooking and baking.
- Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor. I think it gives a nice extra sweetness and depth.
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online ?
- Pickling Spices – I love this premade pickling spice mix – it give these great flavor in a short amount of time!
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)
What Do I Need To Make Pickled Vegetables
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Quick Pickled Vegetables Recipe
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
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I never thought pickling would be so much fun, easy, and delicious
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