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Front shot of jars of quick pickled vegetables lined up.

Quick Pickled Vegetables (Four Ways)

No time for canning? Try Quick Pickled Vegetables! A super simple way to amp up your sandwiches, salads, tacos, or burgers. They also make for an awesome snack.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 8 oz jars
Author: Dana Sandonato

Equipment

  • Glass jars with airtight lids
  • sharp knife
  • Mandolin
  • Vegetable peeler (if ribboning any of the vegetables)
  • Saucepan
  • Funnel (optional, but helps a lot when transferring the brine to the jars.)

Ingredients

Spicy Quick Pickled Green Beans.

  • 3/4 cup apple cider vinegar
  • 3/4 cup water
  • 2 TBSP brown sugar
  • 2 tsp kosher salt
  • 1 tsp pickling spices
  • 2 bay leaves
  • 1 garlic clove, smashed and peeled
  • Serrano pepper, thinly sliced Use half or whole, depending on how spicy you want the beans.
  • A few sprigs of fresh dill (as much or as little as you want)

Ribboned Quick Pickled Carrots.

  • 3/4 cup rice wine vinegar
  • 3/4 cup water
  • 2 TBSP brown sugar
  • 2 tsp kosher salt
  • 1 tsp pickling spices
  • 2-3 thin slices of ginger root
  • 1 garlic clove, smashed and peeled

Spicy Quick Pickles.

  • 3/4 cup apple cider vinegar
  • 3/4 cup water
  • 2 TBSP brown sugar
  • 2 tsp kosher salt
  • 1 tsp fennel seed
  • 1 tsp mustard seed
  • 1/2 tsp peppercorns
  • 1 garlic clove, smashed and peeled
  • Serrano pepper, thinly sliced Use half or whole, depending on how spicy you want the beans.
  • A few sprigs of fresh dill (as much or as little as you want)

Quick Pickled Radishes.

  • 1 bunch of fresh radishes, thinly sliced Preferably with a mandolin
  • 3/4 cup apple cider vinegar
  • 3/4 cup water
  • 2 TBSP brown sugar
  • 2 tsp kosher salt
  • 1 tsp pickling spices
  • 1 garlic clove, smashed and peeled
  • Red chili pepper, thinly sliced Use half or whole, depending on how spicy you want the beans.

Instructions

  • Prepare your vegetables by slicing off any unwanted tops or bottoms and peeling away any unwanted skin. Cut them whichever way you prefer–spears, round chips, ribbons, etc. I suggest using a mandolin for thinly sliced chips and a vegetable peeler for peeling thin ribbons.
  • Pack the vegetables into glass jars, add your flavorings (herbs, spices, hot peppers, etc.), and set aside.
  • In a small saucepan, whisk together the vinegar, water, sugar, and salt. Bring the mixture to a simmer, stirring occasionally, until the salt and sugar have dissolved and everything is well blended. Remove the brine from the heat, and carefully pour it into the jar over the vegetables using a funnel. Set aside and let the jars cool to about room temperature.
  • You can dig into the pickled vegetables as soon as they've cooled, but I definitely recommend covering them and refrigerating them until they're cold and crisp. The vegetables are best and most crisp within the first five days of pickling.
  • These quick pickled vegetables will keep in the refrigerator for about three weeks.