Quick Pickled Vegetables are just 4 ingredients and 5 minutes to prep and come out so tangy, crisp and delicious. They add a ton of punch to sandwiches, burgers, grilled meat, grain bowls and more.

Pickled red onions live in my fridge at all times. 

As soon as I’m getting low, I make a new batch and just clean and re-use the same jar. It never gets a break.

And now, I’m gonna have to make permanent space in my fridge for these quick pickled vegetables.

They are ridiculously easy to make - just 4 ingredients and 5 minutes to prep - and they come out so tangy and crisp and delicious.

Plus, they add a ton of punch to sandwiches, burgers, grilled meat, grain bowls and more.

You’re gonna want to use them on ALL the things and serve them alongside every dinner. Which is a great idea.

Plus, this is a really versatile recipe and you can use it to pickle any individual vegetable or combination of vegetables you like.

I think I’ll just make a whole shelf for pickled things. That sounds like a happy plan!

So let’s get pickling! 

Now, I’ve got some notes and tips coming up below on how to make quick pickled vegetables. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Vegetables - Feel free to use any or all of your favorite veggies for pickling. Carrots, cucumber, cauliflower, red onion, beets, radishes, turnips, okra, asparagus, green beans, etc. Just make sure they are thinly shaved or sliced.
• Vinegar - The apple cider vinegar has good flavor here, but you could also use a white wine vinegar, red wine vinegar or even rice wine vinegar.
• Sugar - Regular granulated sugar works great here. Just make sure it gets fully dissolved.

It's so easy to customize this recipe and make it work for you.

Really though, it’s just 4 ingredients needed - your vegetable (or vegetables of choice), the vinegar, sugar and salt.

So easy, you’ll be making this on repeat!

Tips and Tricks:

• Mandolin: The vegetables need to be thinly shaved or sliced. (Except for the cauliflower, which just needs to be in small florets.) A mandolin makes quick work of this. You could also thinly slice the vegetables with a sharp knife; aim for about ⅛ to ¼ inch thick.
• Combine or separate: You can put several vegetables together in a jar for pickling and serving together, especially if you’re using them as a topping for a sub sandwich, for instance. Or you can make separate jars for each vegetable. You’ll just need to double, triple, etc. the vinegar mixture so there’s enough to cover all the veggies. (Also note that some veggies, like red onions and radishes, will bleed and could dye other veggies.)
• Chilling: The vegetables will start to pickle within 20-30 minutes and can be used then. However, I prefer to then move them to the refrigerator to chill for at least 1-2 hours before serving. 
• Storing: These 8 ounce size small glass jars work great for pickling small amounts of vegetables, especially if you’re splitting them up. I also like these plastic lids because they’re easier to clean than the metal ones that come with the jars. 

Pickled veggies can be stored in the refrigerator for up to 5 days. (Some vegetables may last a little longer than others.)

And if you’re like me and want more, more, more ways to use these, I’ve got you covered.

Serving Ideas:

• Use as a topping for sandwiches, including subs, hoagies and sliders
• Add to burgers or veggie burgers for some punch
• Top shredded meat (like Mexican shredded chicken or pulled pork) for a tangy contrast
• Serve with grilled chicken, steak or fish
• Add to wraps or grain bowls or salads

You’ll be happily plating these alongside ALL the foods.

I hope you give these a try soon, I think you'll be as addicted as I am.

Enjoy!

XO,

Kathryn