How to Make Quick Pickled Vegetables for a Flavor Boost

I cook a lot at home, but I’m no chef—just someone who likes good food without spending hours on it.

My fridge usually has basic veggies, and I’d been meaning to use them up before they went bad.

Quick pickling caught my eye because it’s faster than regular canning—no sterilizing jars or waiting weeks.

I decided to make a small batch to go with my dinners, and maybe toss some on sandwiches too.

It worked out so well I’ve done it twice since.

Quick Homemade Pickled Vegetables

These pickled veggies are perfect for adding crunch to sandwiches, topping grain bowls, or just snacking straight from the jar. The best part? You can use whatever veggies you have on hand!

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Rest Time 2 hours hrs

Course Condiment

Cuisine American

Servings 8 (about 2 tablespoons per serving)

Calories 10 kcal

Equipment

• 16-ounce mason jar with lid (or any clean, heat-safe glass jar)
• Small pot (for heating the brine)
• Cutting board and knife (for slicing veggies)
• Measuring cup and spoons
• Spoon or chopstick (for releasing air bubbles)

Ingredients

  

• 2 medium carrots peeled and sliced into 1/8-inch rounds
• 1 cucumber sliced into ¼-inch rounds
• ½ red onion sliced into thin half-moons
• 1 cup white vinegar
• 1 cup water
• 1 tbsp granulated sugar
• 1 tbsp salt
• 1 tsp dried dill (or fresh if available)

Optional Add-ins

• 1 garlic clove, smashed (for extra flavor)
• ½ tsp red pepper flakes (for heat)
• ½ tsp mustard seeds (for a classic pickling touch)

Instructions

 

• Gather Your Ingredients & Equipment

  Clean and dry your jar and lid.

  Pull out your veggies, vinegar, salt, sugar, and seasonings.

  💡 Tip: You can swap in other veggies like radishes, bell peppers, or cauliflower.
  
• Prep the Vegetables

  Wash and peel the carrots, then slice them into thin rounds.

  Slice the cucumber into ¼-inch rounds, keeping the skin for crunch.

  Cut the red onion into thin half-moons.

  Pack the veggies tightly into the jar, layering them but not crushing them.

  💡 Tip: Keep slices uniform so they pickle evenly.
  
• Make the Brine

  In a small pot over medium heat, combine vinegar, water, sugar, and salt.

  Stir until the sugar and salt dissolve (about 3 minutes).

  Add dried dill (plus garlic or red pepper flakes, if using). Remove from heat.

  💡 Tip: Hot brine speeds up the pickling process—don’t skip heating!
  
• Pour & Seal

  Carefully pour the hot brine over the veggies in the jar, leaving ¼ inch of space at the top.

  Use a spoon or chopstick to release trapped air bubbles.

  Secure the lid while the jar is still warm.

  💡 Tip: Don’t overfill—leave space to prevent leaking.
  
• Let It Pickle

  Let the jar cool on the counter for 30 minutes, then transfer to the fridge.

  Wait at least 2 hours before eating (overnight is best).

  💡 Tip: The longer they sit, the more intense the flavor gets.
  
• Enjoy & Store

  Use these pickled veggies on sandwiches, tacos, or grain bowls.

  Store in the fridge and consume within 2-3 weeks.

  💡 Tip: These are fridge pickles, not canned, so they won’t last forever—use them up!
  

Video

Notes

Cooking Tips

✅ Adjust sweetness & salt: Add more or less sugar/salt based on taste.
✅ Like it spicy? Add sliced jalapeños or extra red pepper flakes.
✅ Need more? Double the recipe, keeping the 1:1 vinegar-to-water ratio.

Keyword Meal Prep, Pickling, Quick Pickles, Vegan, Vegetarian

Why I’ll Keep Doing It

Those pickled veggies turned my meals around.

They’re so easy—20 minutes of work for days of flavor—and I love that I can use whatever’s in my fridge.

Quick & spicy pickled cabbage with jalapenos has been a recent favorite; it adds the perfect kick to any dish.

I’ve got some radishes next on my list to try. It’s a small thing, but it makes eating at home feel special.

If you want a quick flavor boost, grab a jar and some veggies—you’ll be glad you did.