12 Quick Pickled Veggies Recipes

Spicy Pickled Red Onions

A tangy and fiery addition to any dish, these spicy pickled red onions are quick to prepare and pack a punch.

Ingredients:

• 1 large red onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon red pepper flakes

Cooking method:

1. In a saucepan, combine apple cider vinegar, water, sugar, salt, and red pepper flakes. Bring to a simmer.
2. Place the sliced red onions in a jar.
3. Pour the hot liquid over the onions, ensuring they are fully submerged.
4. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

Sweet and Tangy Pickled Carrots

These pickled carrots offer a perfect balance of sweetness and tang, enhancing the flavors of salads and sandwiches.

Ingredients:

• 4 large carrots, julienned
• 1 cup rice vinegar
• 1/2 cup water
• 2 tablespoons honey
• 2 teaspoons salt
• 1 teaspoon mustard seeds

Cooking method:

1. In a saucepan, combine rice vinegar, water, honey, salt, and mustard seeds. Bring to a boil.
2. Pack the julienned carrots into a sterilized jar.
3. Pour the boiling liquid over the carrots, ensuring they’re completely covered.
4. Seal the jar and allow it to cool, then refrigerate for at least 24 hours.

Zesty Pickled Radishes

Add a burst of zesty flavor to your plate with these quick-pickled radishes.

Ingredients:

• 1 bunch radishes, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns

Cooking method:

1. Combine white vinegar, water, sugar, salt, and peppercorns in a saucepan and bring to a boil.
2. Place radish slices in a sterilized jar.
3. Pour the hot brine over the radishes.
4. Let cool, then chill in the refrigerator for a minimum of 2 hours.

Crunchy Pickled Cucumbers with Dill

These crisp pickled cucumbers with a hint of dill make for a refreshing snack or sandwich topping.

Ingredients:

• 4 small cucumbers, sliced
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons salt
• 1 tablespoon sugar
• 4 sprigs fresh dill

Cooking method:

1. In a saucepan, combine vinegar, water, salt, and sugar. Heat until sugar dissolves.
2. Place cucumber slices and dill sprigs into a jar.
3. Pour the vinegar mixture over the cucumbers.
4. Cool and refrigerate for at least 2 hours.

Quick Pickled Jalapeños

These pickled jalapeños deliver just the right amount of heat, perfect for spicing up various dishes.

Ingredients:

• 10 jalapeños, sliced
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 tablespoon salt

Cooking method:

1. Combine apple cider vinegar, water, sugar, and salt in a saucepan and bring to a boil.
2. Place jalapeño slices in a jar.
3. Pour the hot liquid over the jalapeños, covering them completely.
4. Let them cool, then refrigerate for at least 1 hour.

Garlic and Herb Pickled Cauliflower

This garlic and herb-infused pickled cauliflower is perfect for antipasto platters or as a salad topping.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 cup white vinegar
• 1/2 cup water
• 2 tablespoons salt
• 2 cloves garlic, sliced
• 1 teaspoon dried oregano

Cooking method:

1. Bring vinegar, water, salt, garlic, and oregano to a boil in a saucepan.
2. Pack the cauliflower florets into a jar.
3. Pour the hot brine over the cauliflower.
4. Cool and refrigerate for at least 24 hours before serving.

Sweet and Spicy Pickled Pineapple

This unique pickled pineapple offers a delightful sweet and spicy twist to tropical salads or grilled meats.

Ingredients:

• 1 pineapple, peeled and cubed
• 1 cup rice vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 teaspoon red pepper flakes

Cooking method:

1. In a saucepan, heat rice vinegar, water, sugar, and red pepper flakes until sugar dissolves.
2. Place pineapple pieces in a jar.
3. Pour the hot pickling liquid over the pineapple.
4. Allow to cool and refrigerate for at least 12 hours.

Pickled Beets with Ginger

These pickled beets with a hint of ginger add a flavorful and colorful component to any dish.

Ingredients:

• 4 medium beets, cooked and sliced
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon salt
• 1-inch piece ginger, peeled and sliced

Cooking method:

1. Combine vinegar, water, sugar, salt, and ginger in a saucepan and heat until sugar dissolves.
2. Place beet slices in a jar.
3. Pour the hot brine over the beets.
4. Cool and refrigerate for at least 24 hours.

Quick Pickled Pearl Onions

These small, tangy onions are a great addition to cocktails or as a savory side dish.

Ingredients:

• 2 cups pearl onions, peeled
• 1 cup white vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 tablespoon salt

Cooking method:

1. Bring vinegar, water, sugar, and salt to a boil in a saucepan.
2. Add pearl onions to a sterilized jar.
3. Cover with the hot vinegar mixture.
4. Cool and refrigerate for at least 12 hours.

Asian-Inspired Pickled Daikon and Carrot

This crisp and refreshing pickled daikon and carrot mix is perfect for banh mi sandwiches or as a crunchy salad topping.

Ingredients:

• 2 daikon radishes, julienned
• 2 large carrots, julienned
• 1 cup rice vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 teaspoon salt

Cooking method:

1. Heat rice vinegar, water, sugar, and salt in a saucepan until the sugar dissolves.
2. Pack the daikon and carrot strips into a jar.
3. Pour the hot brine over the vegetables.
4. Let cool and refrigerate for at least 1 hour.