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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
Cook Time 5 minutes
Rest Time 2 hours
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!
    A Person Pours Water from A Measuring Cup Into a Stainless Steel Pot to Prepare the Brine for Pickled Vegetables
  • 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.
    Three Glass Jars with Garlic Cloves, Red Pepper Flakes, and Spices Are Prepared for Pickling
  • 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!
    A Glass Jar Filled with Sliced Cucumbers, Spices, and Herbs Is Submerged in Brine

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