Go Back
+ servings
Three jars of quick pickled vegetables.

Quick Pickles - Pickling Onions and Other Vegetables

Learn to make quick pickles with any vegetable such as red onion, cucumber, carrot, radish, or cabbage for a delicious tangy treat.
4.24 from 17 votes
Print Pin
Course: Condiments, Side Dish, Snack
Cuisine: American
Keyword: Pickled Vegetables, Quick Pickle, Quick Pickles
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 16 servings
Calories: 21kcal

Ingredients

  • 1 1/2 cups carrots sliced
  • 1 1/2 cups jalapenos sliced
  • 1 1/2 cups cauliflower cut in 3/4 inch pieces
  • 1/4 large onion sliced
  • 1 Tablespoon salt plus 1 1/2 teaspoons salt
  • 1 cup water
  • 1 cup white vinegar rice or apple cider work as well
  • 1 Tablespoon sugar plus 1 1/2 teaspoons sugar
  • 2 cloves garlic minced or thinly sliced
  • 1 bay leaf per jar of pickles
  • 3/4 teaspoon dried thyme or 1 Tablespoon fresh thyme
  • 1/2 teaspoon dried marjoram or 1/2 Tablespoon fresh marjoram
  • 3/4 teaspoon allspice ground, or 8 whole allspice

Instructions

  • Prep your vegetables by washing and cutting them into bite-sized pieces. Toss them with salt and sugar and let them rest for 30 minutes.
  • In a 2-quart saucepan, combine 1 cup of water with the vinegar, bay leaf, garlic, marjoram, thyme, and allspice and bring to a boil over high heat. 
  • Add your vegetables to your canning jar and pour the vinegar water brine mixture over the top.
  • Add a canning lid and ring and allow to cool to room temperature.
  • Move to the refrigerator once your vegetables are cooled.
  • Your quick-pickled vegetables can be eaten right away, but they are best after sitting for about 24 hours. 
  • Pickled vegetables can be stored in the refrigerator for 2-4 weeks.

Notes

  • Pro-Tip: Let your brine cool slightly before moving on. Pouring boiling brine into a cool canning jar may crack your jar, and will cook your vegetables slightly making them less crunchy.
  • Pickled vegetables can be stored in the refrigerator for 2-4 weeks.

Nutrition

Serving: 0.25cup | Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 450mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2142IU | Vitamin C: 26mg | Calcium: 13mg | Iron: 1mg