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–+ servings

Quick Pickled Vegetables

A simple and versatile recipe for making quick pickled vegetables that are tangy and flavorful, perfect for enhancing meals or enjoying as a snack.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 cup sliced cucumbers
  • 1 cup sliced carrots
  • 1 cup sliced bell peppers any color
  • 1 cup sliced red onion
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon red pepper flakes optional
  • 1 clove garlic, sliced

Equipment

  • Medium Saucepan
  • Large Bowl
  • jar or container

Method
 

  1. Wash the vegetables thoroughly under cold water, then slice them into thin, even pieces and place them in a large bowl.
  2. In a medium saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely, then remove from heat and let cool slightly.
  3. Layer the prepared vegetables in a large jar or container, then pour the cooled brine over them, ensuring they are fully submerged. Seal the jar tightly.
  4. Refrigerate the jar for at least 120 minutes for best flavor, but ideally for 24 hours before consuming.

Nutrition

Calories: 30kcalProtein: 1gSodium: 300mg

Notes

Quick pickled vegetables can last up to two weeks in the refrigerator.

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