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Simple Quick-Pickled Veggies

by Isabel Castillo


for 16 servings

  • 3 cups
    fresh vegetables, of your choice, such as cucumber, onion, carrot, and/or beet (360 g)
  • spice blend, of your choice, such as mustard seeds, black peppercorns, fennel seeds, and/or sliced fresh ginger to taste
  • 4 cups
    water (960 mL)
  • 4 cups
    white distilled vinegar, 5% acidity (960 mL)
  • 6 tablespoons
  • 4 tablespoons


  • 8 oz
    canning jar, 4 jars (240 mL)
    Calories 41
    Fat 0g
    Carbs 6g
    Fiber 0g
    Sugar 4g
    Protein 0g

Estimated values based on one serving size.



  1. Cut the vegetables into the shapes of your choosing.
  2. Fill the jars with vegetables, leaving ½ inch (1 cm) of space at the top.
  3. Add spices of choice to the jars with the vegetables. We like plain beets, cucumbers with mustard seeds and peppercorns, carrots with ginger and fennel seeds, and red onion with peppercorns.
  4. In a medium pot over high heat, combine the water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Bring to a boil.
  5. Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
  6. Close the jars and allow to cool completely at room temperature.
  7. Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
  8. Enjoy!




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