Description
Easy quick pickled vegetables with customizable flavors — no canning required! Perfect for adding tangy crunch to salads, sandwiches, or bowls.
Ingredients
Scale
- 1 cup white vinegar (or rice/apple cider vinegar)
- 1 cup water
- 1 tablespoon kosher salt (or pickling salt)
- 1 tablespoon sugar (optional, for balance)
- 2–3 cloves garlic (peeled)
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- A few sprigs of fresh dill
- Optional: bay leaf, turmeric, chili flakes, ginger, lemongrass
- 2 cups sliced vegetables of choice (e.g., cucumber, carrot, radish, onion)
Instructions
- Wash and sterilize your jars.
- Slice your vegetables evenly and tightly pack them into jars along with herbs and spices.
- In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil to dissolve, then cool slightly (or use as cold brine if preferred).
- Pour the brine over the packed vegetables, making sure they are fully submerged.
- Let jars cool at room temperature, then seal and refrigerate.
- Pickles are ready in a few hours but are best after 24 hours. They keep for 2–4 weeks in the fridge.
Notes
Use a mandoline for even slicing. Adjust herbs and spices based on flavor profiles (e.g., ginger for Asian, chili for spicy, turmeric for color).
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Pickles
- Method: Quick Pickled
- Cuisine: Global
Nutrition
- Serving Size: 1/4 cup
- Calories: 5
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: quick pickled vegetables, refrigerator pickles, no canning, easy pickles, homemade pickles