Go Back Email Link
–+ servings
A large glass jar filled with quick pickled veggies—cauliflower, carrots, and peppers—sits on a white countertop in a bright kitchen setting.
Print Recipe
5 from 4 reviews

Quick Pickled Veggies

This quick pickled veggies recipe is incredibly adaptable: you can make it with any fibrous vegetables, fresh herbs, and different vinegars. They are a delicious way of getting in your "5-a-day" and they are great way to preserve whatever fresh veg might be starting to wilt in the fridge.
Prep Time5 minutes
refrigeration time20 minutes
Total Time25 minutes
Course: condiment, Side Dish
Cuisine: American, European, Mexican
Diet: Low Calorie
Keyword: easy pickling, pickled vegetables, pickling recipe
Servings: 4 servings
Author: The Modern Nonna

Equipment

Ingredients

  • ⅛ small green cabbage rough chop
  • 2 carrots peeled and sliced into matchsticks
  • 6 cloves garlic peeled
  • fresh dill
  • 2 cups boiling hot water
  • 2 cups vinegar (rice, white wine, apple cider, or white)
  • 2 teaspoons salt
  • 2 tablespoons honey or sugar to taste, optional

Instructions

  • Place the cabbage, carrots, garlic cloves, and dill in a clean jar with a tight-fitting lid.
    A hand placing sliced carrots into a glass jar filled with assorted chopped vegetables, including cauliflower and yellow peppers, on a wooden surface with a blurred warm, fiery background.
  • In a large bowl, carefully mix the boiling hot water, vinegar, salt, and honey. Stir until the salt dissolves. Carefully pour the hot solution on top of the veggies in the jar. The veggies should be submerged in brine.
    A stream of hot water is being poured from a glass pitcher into a clear bowl containing sliced lemons, with a warm, cozy fireplace and a mug in the blurred background.
  • Note: you will need anywhere from 2.5 to 4 cups of liquid TOTAL, depending on how tightly the vegetables are packed.
  • Let the jar cool, then close the lid, and refrigerate for at least 1 hour. Can be stored the fridge and enjoyed for up to 3 weeks.
    A glass jar filled with cauliflower, carrots, yellow peppers, and herbs is being covered with a clear liquid, likely for pickling, on a wooden surface with a warm, blurred background.

Video

Notes

  • Make More or Less: Using a simple ratio, you can easily make a small or large batch of quick pickled veggies. 1 cup water to 1 cup vinegar to 1 tablespoon honey to 1 teaspoon salt. So, if you want to multiply the recipe by 5 to make 20 servings, simply use 5 cups water, 5 cups vinegar, 5 tablespoons honey, and 5 teaspoons salt. 
  • Prep as you Please: The smaller you cut the veggies, the quicker they will pickle. However, you can prepare them in any shape you prefer: carrot coins or matchsticks and cabbage spears or bite-size pieces.
  • Make it Sweet or Make it Salty: You can adjust the saltiness or sweetness of the recipe by increasing either salt or honey. 

Nutrition

Serving: 1 serving | Calories: 83kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1201mg | Potassium: 194mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5147IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 0.5mg
QR Code linking back to recipe