Quick Pickled Vegetables are the perfect, healthy topping for salads, tacos, burgers, and more! Featuring a blend of carrots, cabbage, jalapeños, radish, and red onion, this easy canning recipe has so much flavor!
I've become somewhat obsessed with making pickled veggies recently! It's just so easy! Why I didn't attempt these before is a mystery. It literally takes about 10 minutes to pickle vegetables!
In this recipe, I've used shredded red and white cabbage, shredded carrots, rainbow radishes, sliced jalapeño peppers, and red onions. You can use whatever veggies you have on hand.
The pickling brine only has a few ingredients. I've used a sugar-substitute to keep it low in calories and KETO-friendly.
Ingredients for pickling brine
- ¾ cup water
- ¼ cup sugar or Swerve sugar replacement
- 1 ¼ cups rice wine vinegar or apple cider vinegar
- 1 teaspoon salt
What are these pickled veggies good on?
I'd say just about everything, but here's a quick list to get you started:
TIPS & TRICKS
- Make sure to let your pickling brine cool to room temperature before putting it in the mason jar with the veggies.
- Use regular radishes if you can't find rainbow radishes.
- I used several mason jars to accommodate the amount of veggies I had.
- Make sure to pack the veggies tightly in the mason jar before you move on to another jar.
- Leave out the jalapeño peppers if you don't like spicy!
- Seal the lid very well before placing the jar in the fridge.
- Make sure to leave it in the fridge for at least two hours before serving.
Want more recipes like this?
If you liked this recipe, you’re going to want these recipes too:
Print
Quick Pickled Vegetables
These Quick Pickled Vegetables are irresistibly tangy and crisp! They’re the perfect topping for sandwiches, burgers, salads, tacos, and so much more!
- Total Time: 10 min
- Yield: 1.5 pints 1x
Ingredients
- 1 cup red cabbage, sliced
- 1 cup white cabbage, sliced
- 1 cup shredded carrots
- 1 cup red onions, thinly sliced
- 2 jalapeños, seeded and sliced
- 5-6 radishes, halved and sliced
- ¼ cup fresh cilantro, chopped
For the pickling brine:
- ¾ cup water
- ¼ cup sugar, or Swerve sugar replacement
- 1 ¼ cups rice wine vinegar or apple cider vinegar
- 1 teaspoon salt
Instructions
-
Toss the sliced vegetables together in a medium bowl. Divide the vegetables evenly into mason jars. Set aside.
-
In a small sauce pan, heat the water, sugar, vinegar (or apple cider vinegar) and salt over medium heat until sugar has dissolved, about 3 minutes. Remove from heat and let cool to room temperature.
-
Once cooled, pour the brine liquid over vegetables. Cover lids and refrigerate for up to 2 weeks.
Notes
- Make sure to let your pickling brine cool to room temperature before putting it in the mason jar with the veggies.
- Use regular radishes if you can't find rainbow radishes.
- I used several mason jars to accommodate the amount of veggies I had.
- Make sure to pack the veggies tightly in the mason jar before you move on to another jar.
- Leave out the jalapeño peppers if you don't like spicy!
- Seal the lid very well before placing the jar in the fridge.
- Make sure to leave it in the fridge for at least two hours before serving.
- Prep Time: 7 min
- Cook Time: 3 min
- Category: Sides
- Method: Stove top
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 111
- Sugar: 17.9 g
- Sodium: 623.5 mg
- Fat: 0.2 g
- Carbohydrates: 24 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Carmen Van Ameringen says
Hi, what’s the actual serving size? Maybe I looked past it, but I didn’t see it. ><
Asian Caucasian says
Hi Carmen! This recipe makes 1 1/2 pints of pickled veggies. Should be enough for a side dish or for toppings on your favorite dishes (like burgers) for 4-6 people. Hope this helps!
MrsPeel says
is tempting because of the ease...but I have couple of questions: do I understand right, number 3 in the instructions says refrigerate up to 2 weeks? Does that mean the used by date? It ll be my first time, but I remember my grandma made them and it could be store outside the fridge for many many months? Also, do you sterilise the jars? As I say, the recipe sounds marvellous, just want to make sure is what we want 🙂
Asian Caucasian says
Hey there! Great questions! To clarify, I would use up the pickled veggies within two weeks of storing in the fridge. Also, I put my canning jars in the dishwasher for cleaning. This is a super easy recipe, but feel free to add whatever veggies you have on hand.😍
Sharon B says
I used the amount of cabbage, carrots etc and brine. Is the brine supposed to cover all the veggies in both jars because the brine only goes up about 1/3 of the way in each jar?
Asian Caucasian says
I push the veggies down into the jar. The liquid will shrink the veggies overnight. If they're still not covered up by then, add a little more vinegar in the jar.👍
Carol Bush says
OMG! This was the easiest recipe! I've never pickled anything before and these pickled veggies were the best! I'm using these on top of everything! YAY!
Asian Caucasian says
So glad to hear that, Carol! I know what you mean. I had never pickled anything either until a few years ago. Can't get enough now!
Alexis says
My husband was just saying how he wanted to learn how to make pickled vegetables, so thank you for this recipe. We look forward to trying it.
Asian Caucasian says
So good, especially now because the pickled veggies will last quite a while in the fridge!
Ramona says
I love making pickles at home - myself and my daughter are such pickle heads. We can have pickles with almost anything;-). I really need to try this 😋
Asian Caucasian says
Yes! Pickling is just so easy! I am always experimenting with pickling veggies!
Kacey Perez says
I love quick pickling vegetables! Always curious to see what ingredients other cooks use to pickle and I can't wait to try your version!
Asian Caucasian says
I pickle so many different veggies. It's just so darn easy!
Jenni LeBaron says
Yum! I can imagine these quick pickled vegetables making everything from tacos to grain bowls so much more delicious! The blend of veggies you used in this look spot of for going with so many dishes!
Asian Caucasian says
Thank you, Jenni! I literally use these pickled veggies on top of everything, but mostly I mix it in salads.
Sondra Barker says
This looks so good and would be great to use in different dishes, thanks for the recipe!
Asian Caucasian says
It really is terrific with so many dishes! I use it on everything!
Amy Liu Dong says
This pickled veggies look so delicious and I am happy because making this is so easy, thanks for sharing this with us.
Asian Caucasian says
You're so welcome, Amy! This is an easy one!
Jacqui DeBono says
This recipe is perfect for all of the vegetables I will get out of the garden this summer, and I am growing daikon radish for the first time, which will be excellent in this!
Asian Caucasian says
I will have to pickle some daikon radish next time!
Stine Mari says
This looks amazing! Pickled vegetables are so full in flavor and they are so versatile too. Love the color from the red cabbage and radish.
Asian Caucasian says
Thank you, Stine! I also love how long they last in the fridge. I'm still using this on everything!
Colleen says
This recipe is so easy and it's delicious on so many dishes. We've been using it on everything. Thanks for the recipe!
Asian Caucasian says
Right? I put these pickled veggies on everything! I just used up the veggies I had in my fridge. So easy!
Beth Marish says
I have never tried to pickle veggies before but I am on it now! Can’t wait to use this recipe!
Asian Caucasian says
You won't believe how easy it is to pickle veggies! You can use whatever veggies you have on hand!