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Do you ever eat a delicious meal out and try to figure out where all the flavor is coming from? Because we definitely do that!
We’ve discovered that sometimes there’s a crunchy pickled vegetable element that really brings the dish to the next level.
And since quick pickled vegetables are so easy to make at home, we decided it’s time to share our foolproof recipes with you!
Quick Pickled Vegetable Recipes
- Spicy Pickled Cauliflower (Escabeche)
- Quick Refrigerator Pickles
- Quick Pickled Onions
- Quick Pickled Carrots
- Quick Pickled Radishes
How to Make Quick Pickled Vegetables
- Add veggies of choice to a glass jar
- Add spices (optional)
- Heat vinegar of choice and (for some recipes) water in a saucepan
- Add sugar and salt and stir to dissolve
- Pour over veggies, making sure to completely submerge them in the vinegar mixture (*with cucumbers, we recommend cooling the brine first to keep the cucumbers crisper)
- Allow to marinate for at least 1 hour (or longer for more intense flavor)
Vinegars for Quick Pickled Vegetables
You can use a variety of vinegars for making pickled vegetables. Each will yield a slightly different flavor and vary in price.
- Distilled white vinegar – least expensive, very versatile
- Apple cider vinegar – a pleasant apple flavor, slightly more expensive, and more nuanced in flavor than distilled white vinegar
- Red wine vinegar – our favorite for pickled onions for an intense pop of color
Tip: Not sure which vinegar to use? Taste a little of each vinegar you have to determine which flavor you enjoy most.
For cucumbers, radish, and carrots, we like distilled white.
For red onions, we prefer red wine vinegar for a pop of color and vibrant flavor.
And for spicy pickled cauliflower (escabeche), we prefer a mix of distilled white vinegar and apple cider for an extra tangy kick.
Sugars for Quick Pickled Vegetables
Most commonly, cane sugar is used for making pickled vegetables. But honey (if not vegan), agave, maple syrup, and other sweeteners will also work.
If avoiding sugar completely, you can omit it or sub stevia to taste. But we prefer to use a little bit of sugar to round out the flavor profile.
Ideal Quick Pickling Brine Ratio
As a general rule of thumb, the following ratio can be used to make the quick pickling brine:
Per 1 cup of vinegar add 1 cup water + 3/4 teaspoon salt + 1 tablespoon sugar
How to Use Pickled Vegetables
Pickled veggies are delicious as a snack straight from the jar when you’re craving something crunchy and salty. They are also perfect for adding to bowl meals, salads, and sandwiches.
Or give them a try in one of these recipes!
- Quick Pickled Onions with our Cashew-Crusted Cauliflower “Steak”
- Spicy Pickled Cauliflower (Escabeche) in our Grain-Free Burrito Bowl
- Quick Pickled Radishes in our Panko Baked Avocado Tacos
If you try any of these recipes, let us know! We love seeing your comments, ratings, and photos tagged#minimalistbakeron Instagram. Cheers, friends!
How to Make Quick Pickled Vegetables
A guide for how to make quick pickled vegetables, including recipes for pickled radish, carrots, cucumber, spicy cauliflower, and onion!
Author Minimalist Baker
Print SAVE
4.84 from 6 votes
Prep Time 1 hour hour 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 1 hour hour 20 minutes minutes
Servings 8 (~2-Tbsp servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 weeks
Ingredients
US Customary – Metric
VEGETABLES
- 2 cup sliced vegetables (such as onion, carrots, cauliflower, cucumber, or radishes)
BRINE
- 1 cup vinegar (our go-to is apple cider, distilled white, or red wine)
- 1 cup water
- 3/4 tsp sea salt (depending on vegetable used and preferred saltiness)
- 1 Tbsp cane sugar (or sub stevia to taste)
Instructions
Add sliced vegetables to a mason jar or glass container. Set aside.
To a small saucepan add vinegar of choice, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
Pour the brine over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
*When pickling cucumbers, we generally like to let the brine cool so the cucumbers maintain their color and crunch.
Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Video
Notes
*Nutrition information calculated with onion for the sliced vegetable and with the lesser amount of salt.
Nutrition (1 of 8 servings)
Serving: 1 two-tablespoon servings Calories: 15 Carbohydrates: 3.8 g Protein: 0.3 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 147 mg Potassium: 35 mg Fiber: 0.4 g Sugar: 2.5 g Vitamin A: 0.49 IU Vitamin C: 1.8 mg Calcium: 5.91 mg Iron: 0.05 mg
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Reader Interactions
Leave a Comment & Rating!
All commentsI made thisQuestions
Chris Weller says
I recommend using Monk Fruit sugar, its natural and looks and tastes EXACTLY like refined sugar but without the health issues. You can also get Sugar Free Maple syrup. Yeah I know right? Tastes just like the sugared one.
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kaiya says
Does the flavor change the longer it sits? Will the veggies get soggy if I don’t finish them in 2 weeks?
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Support @ Minimalist Baker saysThe flavor will stay the same and they won’t get soggy! Enjoy :)
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Eva Turner says
Brilliant, did cucumber and red onion. Next time I’ll remove seeds from cucumber to be more crunchy.
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- Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Eva! xo
Thys says
Well busy making this. Just wanted a quick pickled veg stuff to put over a larger regular salad and dont want to wait. So will see! Used vinegar, sugar, salt, water, cinnamon, mustard seed, coriander seed, whole pepper with sweet peppers, cabbage, cucumber and fresh chilly and ginger. Probably best to wait but not happening today. thanks for this.
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Donna says
I want to pickle some beets any ideas on how to do that. Would this recipe work for beets?
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- Support @ Minimalist Baker says
Hi Donna, it should work if you roast the beets, peel, and slice them first. Then follow this recipe. Hope that helps!
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Lindsey Norberg says
Hey there, I want to eat more pickled veggies for my gut health. It would be awesome if you could show us some dinner recipes that incorporate more pickles veggies. Like tacos topped with pickled veggies or something like that!
Thank you,
Lindsey :D
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- Support @ Minimalist Baker says
Thanks for the suggestion, Lindsey. We’ll add it to our ideas list. You can find a few recipes with pickled veggies here: Tofu Spring Rolls, Cauliflower Banh Mi, and our Spring Buddha Bowl.
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joelle fefer says
I made pickled vegetables but thought I left them cooling in the large pot with the brine when I accidentally had it on low heat for about 1-1/2 hours. The cauliflower is fairly soft now, for example. What can I do with this big batch? I’d hate to throw it out… Help!!!
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- Support @ Minimalist Baker says
Hi Joelle, We’d say maybe add them to bowls?
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Nicol says
I made this with onions and while the flavor was great, the onions didn’t quite pickle enough.
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- Support @ Minimalist Baker says
Hi Nicol, we’d suggest letting them sit longer. That should help them absorb more flavor.
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Jean Miller says
Made the pickled Cauliflower! My whole family loved it! So good and easy to make. Will definitely try other vegetables.
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- Support @ Minimalist Baker says
Yay- we’re so glad everyone enjoyed them! Thanks for sharing, Jean!
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Lauren says
Hi! I love your recipes! Do you have a recipe for pickled okra??
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- Support @ Minimalist Baker says
Hi Lauren, we don’t! But we think you could use the same technique and maybe add garlic and chilies? Let us know if you try it!
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Kelsey says
Will this recipe work without sugar?
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- Dana @ Minimalist Baker says
Yes!
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Amber says
Pickled red onions are a game changer!!! I am now obsessed. I was low on red wine vinegar so I used half red wine vinegar and half apple cider vinegar and it was perfect. Thanks again Dana!
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- Dana @ Minimalist Baker says
Yay! Thanks for sharing, Amber!
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Mel says
Thank you so much Dana! Another spot on recipe. Funny fact: I love picles but not a fan of cucumbers, you solved my problem haha
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- Dana @ Minimalist Baker says
Haha, thanks Mel! Glad you enjoyed these.
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Anna says
Thanks for this! If my pickled carrots only lasted a day before being eaten, can I reuse the brine?
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- Dana @ Minimalist Baker says
I think so, yes! But maybe only 1-2 re-uses to keep things fresh!
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Rachel R says
Does the cauliflower use half white vinegar and half apple cider? What do you recommend?
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- Dana @ Minimalist Baker says
I recommend a mix of apple cider and white vinegar for more tang! Here’s the full recipe.
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Laura says
Hi Dana,
I see that your comment that you like distilled vinegar better for carrots (and cucumbers and radishes), but I don’t have any distilled vinegar right now. Do you think red wine vinegar or white wine vinegar would be better for carrots?
Thank you for sharing!Reply
- Dana @ Minimalist Baker says
I’d say white wine would be better! I only prefer red wine for quick pickled onions.
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Tiana Christensen says
My son is limited to the vegetables he can eat, so this sounds like a fun way to shake up the ones he can. Have you ever tried pickling zucchini or yellow squash? Also, if you are ever in NYC, you need to go to The Pickle Guys. I loved their pickled baby corn.
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- Dana @ Minimalist Baker says
I have not! But if you do let us know. I will try The Pickle Guys next time we’re in town!
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Joyce says
What type of spices do you recommend for the different veggies?
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- Dana @ Minimalist Baker says
I usually keep it simple with these, but of course, add whatever sounds best! Anything from coriander seed to cumin seed, mustard seeds, ginger, garlic, and more!
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emily goldberg says
I love pickles & this is perfect timing. Gave me another quick delicious thing to do. Thanks for all your wonderful recipes, time & time agian.
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- Dana @ Minimalist Baker says
xoxo!
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Norma Desjardin says
I love fresh organic vegetables, but sometimes you just can’t eat ’em all. These recipes are great. I’ve done cucumbers before and I love having someone else’s ideas to tweak my recipes. THANKS ! Stay well everyone! Home is a good place :)
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- Dana @ Minimalist Baker says
Thanks for sharing, Norma! xo
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Shannon says
I am just curious what kind of spices you would add to these?
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- Dana @ Minimalist Baker says
Take a note from the pickle recipe and see about coriander seed, cumin seed, garlic, or fresh herbs, especially dill. Otherwise, dream big! I especially love the idea of fresh garlic, turmeric, or ginger.
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Elaine says
You don’t mention broccoli. Did you try that and didn’t like it, or should I try it mixed with cauiflower and carrots?
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- Dana @ Minimalist Baker says
Oh I bet that would work! It’s just more fragile and can spoil easier so I didn’t include it. But let us know if you do!
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sharon O Sullivan says
Hi would this pickle make with egg plants
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- Support @ Minimalist Baker says
We haven’t tried that and aren’t sure. Let us know if you try it!
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Shannon says
Can you “heat seal” these types of veggies to make them last longer/have a shelf life?
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- Dana @ Minimalist Baker says
I have not tried that but I would think that’d work!
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Jasmine says
What kind of jars can I use.
I have jars with metal/alu caps (recycle from store bought pickled cucumber).Reply
- Dana @ Minimalist Baker says
That’ll work! Quick pickling isn’t as finicky as actual pickling + canning.
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Barbara Smith says
Have you tried using seasoned rice vinegar for brine?
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- Dana @ Minimalist Baker says
I have not but what a great idea!
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Susi A says
Do you refrigerate immediately after adding brine to the veggies or let it cool down first?
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- Support @ Minimalist Baker says
Either way works!
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Oshrat Molayem says
Thank you. It all look so tasty!
What did you add to the cucumber, dill and what are the round things? :)Reply
- Dana @ Minimalist Baker says
Click the pickle recipe for the full recipe!
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Alanna says
Thank you!! I’ve only made a quick pickled red onion and cucumber salad and we loved it. I’m looking forward to trying the escabeche especially!!
Do you pickle/long ferment anything? I’m looking for recommendations on airlock lids, etc.Reply
- Dana @ Minimalist Baker says
I didn’t ferment anything here – just quick pickle. The escabeche is my favorite!
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Marilyn Coronado says
Thank you for this easy recipe. I can’t wait to try it!
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- Dana @ Minimalist Baker says
xo!
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Carl Paradise says
How long will they keep?
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- Dana @ Minimalist Baker says
At least 1 week, often 2-3.
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Mike says
Can maple syrup or coconut sugar be substituted for the cane sugar??
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- Dana @ Minimalist Baker says
Yes! I’d suggest maple syrup or honey if not vegan. Coconut sugar can darken the color and add a caramel flavor.
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nina carr says
I don’t want to have the vinegar.
Years ago someone told me of a recipe using lemon juice, salt, and dill to make pickles. Do you know of this recipe that I have long since lost and would love to use. Love dill pickles.Reply
- Dana @ Minimalist Baker says
Hmm, we haven’t tried that! Let us know if you do!
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