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Quick-Pickled Veggies

25 Mins


Vegetable of choice (red onion, cucumbers, peppers, etc.)

1 Cup White Vinegar

1 Cup Water

2 sprigs of fresh herbs such as dill, bay leaves or rosemary or others (optional)

2 garlic cloves roughly diced (optional)

1 – 2 teaspoons of whole spices, such as coriander seeds, fennel seeds, mustard seeds, black peppercorns or others (optional)

1-2 tablespoons of sugar or honey (optional)

½ Tablespoon Salt


Step 1

Cut vegetables to desired size for use. Be sure vegetables will easily fit into jar.

Step 2

Divide desired spice(s) among the jars. Add a pinch of salt to each.

Step 3

Pack vegetables into jars leaving ½ inch of space from top of the rim. Pack the vegetables tightly but do not smash.

Step 4

In a medium pan, bring vinegar and water to a boil.

Step 5

Use a funnel to pour vinegar mixture over jarred vegetables, covering them completely.

Step 6

Gently tap jars to remove any air bubbles; add more vinegar mixture if needed.

Step 7

Place lids on jars tightly.

Step 8

Let jars cool at room temperature. Store pickles in refrigerator 24-48 hours. The pickles will improve in flavor as they age.

Step 9

Pair with delicious recipes like these Pulled Chicken Sandwiches with Pickled Onions.