Quick Pickled Vegetables

5 from 1 vote

This post may contain affiliate links. Please read my disclosure policy.

Who needs more veggies in their diet? Hard getting the kids to eat them? How about pickling some colorful beauties up and see what happens. These Easy Homemade Pickled Vegetables are a cinch to make.

quick pickled vegetables in mason jar


This is one of those quick recipes to make for a party or for snacking around the house. It only takes two days to get the vegetables pickled and you don’t need canning equipment and all the fuss.

Easy Homemade Pickled Vegetables1

These Easy Homemade Pickled Vegetables get eaten up quickly around my house, but in doses. I make small batches and every once in a while when standing at the open refrigerator I grab a few and they hit the spot.

Healthy, crunchy and a perfect little snack that is so easy to make and you can experiment with different vegetables for your own mix.

Easy Homemade Pickled Vegetables2

For this one version I am using some beautiful fresh cauliflower, red and orange bell peppers, a carrot and zucchini.

You don’t need to use up the entire vegetable, just save the partial pieces that don’t go in the jar for a salad.

Easy Homemade Pickled Vegetables3

First wash and separate some of the florets from the cauliflower. I used half a red and orange bell pepper and cut thick strips. Peel and cut the carrot the height of the jar and then quarter it lengthwise for strips. Do the same for the zucchini.

In a large saucepan, bring some water to a boil and drop in the hard veggies first after a minute add the soft, like the zucchini and bell peppers. Make sure the water covers the vegetables and bring back up to a boil. Remove  from the heat, pour out hot water and shock the vegetables with ice and cold water. Set aside.

Easy Homemade Pickled Vegetables4

I mixed together the vinegar, sugar and and spice seasonings, stirring until the sugar dissolved.

Easy Homemade Pickled Vegetables5

Add the vegetables to the jar of choice and pour vinegar spice mixture over, filling each jar to within 1/2 inch of the top.. I used a large, clean Weck sealable jar.

Add some water or more vinegar if more is needed to cover vegetables.

Easy Homemade Pickled Vegetables6

Gently tap the jars against the counter a few times to remove any air bubbles. Top off with more brine if necessary. Place the lids on the jars and screw on the rings until tight. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — wait at least 48 hours before cracking them open.

I first tried this after a day and they still needed a bit more pickling, so one more day of patience paid off. These are good!

Easy Homemade Pickled Vegetables7

Shake the jar occasionally to stir the settled spices. After the 2 days feel free to snack away on their own or serve with a dip of choice.

Easy Homemade Pickled Vegetables8
Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

Easy Homemade Pickled Vegetables

5 from 1 vote
These Easy Homemade Pickled Vegetables are a quick and simple way to have a healthy snack. Blanch veggies in hot water and cover with white wine vinegar and seasonings. This needs to sit and refrigerate for 2 days to pickle.
Servings: 4 servings
Prep: 15 minutes
Cook: 2 minutes
Pickle Time: 2 days
Total: 2 days 17 minutes

Ingredients 

Instructions 

  • First wash and separate some of the florets from the cauliflower. I used half a red and orange bell pepper and cut thick strips. Peel and cut the carrot the height of the jar and then quarter it lengthwise for strips. Do the same for the zucchini.
  • In a large saucepan, bring some water to a boil and drop in the hard veggies first. After a minute add the soft, like the zucchini. Make sure the water covers the vegetables and bring back up to a boil. Remove  from the heat, pour out hot water and shock the vegetables with ice and cold water. Set aside.
  • Mix together the vinegar, water, sugar and and spice seasonings, stirring until the sugar dissolved. Add the vegetables to the jar of choice and be sure they are packed in. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
  • Gently tap the jars against the countertop a few times to remove any air bubbles. Place the lids on the jars and screw on the rings until tight.
  • Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — wait at least 48 hours before opening. These will last for 2 months refrigerated (See Note 1). Shake the jar occasionally to stir spices.

Notes

  1. This is a “refrigerator pickle” recipe. It’s not for canning in a water bath, and hasn’t been tested for canning safety. Follow a recipe written specifically for canning instead if that is what you are looking for.

Nutrition

Calories: 119kcal | Carbohydrates: 25g | Protein: 2g | Sodium: 619mg | Potassium: 415mg | Fiber: 2g | Sugar: 21g | Vitamin A: 4655IU | Vitamin C: 98.8mg | Calcium: 22mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Appetizer, condiments, Snacks, Vegetable
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
quick pickled vegetables in mason jar

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments

  1. Just found this one. It looks great. Would omitting sugar or using a low-glycemic substitute even be worth trying? Your photos are stunning, as usual!

  2. I used to dislike pickled anything, but then in the past couple of years I can’t seem to get enough. They say our tastebuds change every 7 years…well, mine changed and they now request pickled veggies! I love this recipe. My wife and I eat hot giardiniera like it’s going out of style. I’ve never tried making my own, but I’d guess it’s somewhat similar to this recipe. Thanks for sharing!

    1. Thanks Dave, I make them every now and then the spicier the better! As for your Kryptonite Coffee Cake, that looks perfect right now with my Quad Espresso! Funny how my mom used to always serve the same “memories” when I visited, too. Go Keebler Elves!

  3. 5 stars
    Great looking pickle recipe Kevin! Love the awesome colours, flavours and textures in this. Thank you for sharing. Best wishes! 😀