Quick Pickled Vegetables
1 min read

Quick Pickled Vegetables

Quick Pickled Vegetables

Create a delightful jar of Quick Pickled Vegetables to elevate your meals. These tangy and crisp veggies are perfect as a side dish, salad topping, or a flavorful snack. With just a few simple ingredients and minimal effort, you’ll have a jar of homemade pickled goodness ready in no time.


  • 2 cups of mixed vegetables (carrots, cucumbers, and bell peppers)
  • 1 cup of white vinegar
  • 1 cup of water
  • 3/4 cup of granulated sugar
  • 1 tablespoon of salt
  • 1 teaspoon of black peppercorns
  • 2 cloves of garlic, minced


  1. Wash and thinly slice the vegetables.
  2. In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and minced garlic. Bring to a boil, stirring until the sugar and salt dissolve.
  3. Place the sliced vegetables in a clean glass jar.
  4. Pour the hot vinegar mixture over the vegetables, covering them completely.
  5. Allow the jar to cool to room temperature, then seal it with a lid.
  6. Refrigerate for at least 2 hours before serving. The pickled vegetables can be stored in the refrigerator for up to two weeks.

Prep Time: 15 minutes

Yield: 1 jar of Quick Pickled Vegetables

Quick Pickled Vegetables add a zesty crunch to your favorite dishes. Enjoy them as a garnish, in sandwiches, or straight from the jar for a delightful and tangy snack.

Nutritional information (per serving): Calories 45 | Carbohydrates 11g | Sodium 320mg | Sugar 10g

Make a delicious jar of these Quick Pickled Vegetables today, and elevate your culinary creations with their vibrant flavors. Whether you’re adding them to a salad, a sandwich, or enjoying them as a snack, these pickled veggies are sure to brighten up your plate with their zesty goodness.

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