Ingredients
Assorted vegetables (cucumbers, carrots, radishes, cauliflower, green beans, beets, asparagus, cabbage, onions)
2 cups vinegar (white or apple cider)
2 cups water
2 tablespoons salt
1 tablespoon sugar (optional)
Optional aromatics: garlic cloves, fresh herbs (dill, rosemary, thyme, oregano), mustard seeds, peppercorns, coriander seeds, red pepper flakes, bay leaves, ginger, turmeric
Pickling spice blend (optional)
Instructions
- Sterilize clean jars with tight-fitting lids.
- Pack chosen vegetables and optional aromatics into jars.
- In a saucepan, combine vinegar, water, salt, sugar (if using), and spices. Heat until dissolved.
- Cool the brine slightly, then pour over vegetables in jars, fully submerging them.
- Seal jars, let cool at room temperature, then refrigerate. Pickles will be ready in 24–48 hours.
Notes
Use firm vegetables for best texture.
Quick pickles differ from fermented pickles they rely on vinegar, not natural bacteria.
Do not reuse brine for pickling; instead, use it in dressings or cocktails.
Soft vegetables like zucchini may turn mushy; stick to sturdier options.
Flavor can be adjusted with fresh herbs, chili flakes, or added sugar.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Quick Pickling
- Cuisine: Global
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 2g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
