Quick and Easy Pickled Vegetables for a Crunchy Boost

Experience a zesty burst of flavor with these Quick Pickled Vegetables, perfect for enhancing any meal.

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Prep Time 17

Cook Time 5

Total Time 22

Servings: 4 servings

Course: Snacks

Cuisine: American

Calories: 25

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Carrots Pre-shredded for quicker preparation.
1 large Cucumber Can be sliced into matchsticks or rounds.
5 medium Radish Can be swapped with bell peppers.
2 stalks Onion Green onions preferred.

For the Brine

1 cup Vinegar (white or apple cider) Try rice vinegar for a sweeter profile.
1 cup Water Dilutes vinegar for balanced flavor.
1 tablespoon Sea Salt Regular salt works too.
1 teaspoon Oregano Fresh dill can be a substitute.
1 tablespoon Sugar Adjust according to taste.

Equipment

mason jar
Saucepan

Method

Preparation Steps

Prepare the Jar: Wash a medium-large mason jar in hot soapy water and allow it to air dry.
Slice the Vegetables: Peel and slice the carrots, cut the cucumber, and prepare the radish.
Boil the Brine: Combine equal parts water and vinegar in a saucepan and bring to a gentle boil.
Add the Seasonings: Stir in the remaining ingredients and allow the brine to cool.
Pack the Vegetables: Layer the sliced vegetables into the mason jar tightly.
Pour the Brine: Pour the cooled brine over the packed vegetables, ensuring they are submerged.
Cool and Store: Let the jar cool at room temperature for about 15 minutes, then refrigerate.
Enjoy Your Pickles: Serve with meals or as a healthy snack.

Nutrition

Serving: 1servingCalories: 25kcalCarbohydrates: 5gProtein: 1gSodium: 320mgPotassium: 170mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.3mg

Notes

These pickles taste even better after a day or two as they continue to absorb flavors.

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