Pickled Vegetables

Transform ordinary veggies into tasty delights with this easy Pickled Vegetables recipe—just soak them in a tangy mix, wait a bit, and enjoy the crunch! Delish! 🥒✨

Course Appetizer or Snack

Cuisine American

Keyword pickled vegetables, quick pickled vegetables

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 71kcal

Author Michelle Cehn | World of Vegan

Equipment

Wide Mouth Mason Jars

Ingredients

Brine:

2 cups white vinegar
2 cups water
¼ cup sugar
2 tablespoons kosher salt

Pickled Veggie Options:

Carrots sliced into sticks
Cucumbers sliced into spears
Green Beans trimmed to fit your jar
Red Onions thinly sliced
Cauliflower cut into small florets
Chickpeas rinsed and drained

Spices and Mix-Ins:

Peppercorns pink or black
Coriander Seeds
Fresh Dill
Garlic Cloves
Peppers Jalapeno, Habanero, etc.
Red Pepper Flakes
Beet Chunks for pink color

Instructions

In a medium saucepan add the vinegar, water, salt, and sugar, mix, and bring to a boil. Once salt has dissolved, remove from heat while you assemble your jars.
Fill wide-mouth mason jars with your choice of vegetables to pickle.
Add any desired spices and mix-ins.
Pour the hot liquid over the veggies until each jar is full. Close the jars and store in the fridge.

Notes

Feel free to mix a few of each type of veggie into one mason jar or, if you'd prefer, make each mason jar a different veggie.
The longer you let the veggies sit in the brine, the better they'll taste. They can be eaten right away, but at least give them 3 days to marinate for maximum flavor.
You can use any type of mason jar, but the wide mouthed version gives you the most space for adding vegetables.

Nutrition