🥒 Pickled Vegetables 8 Ways – Quick & Easy Pickling Recipe 

If you’ve ever wanted to eat more vegetables but found plain, steamed, or boiled veggies a little boring, I have the solution: quick pickling! This simple pickling recipe transforms fresh vegetables into crunchy, tangy, and flavourful bites that brighten up almost any meal.

In this post, I’ll show you how to make 8 different quick pickled vegetables: cucumbers, carrots, bell peppers, red onions, beetroot, red cabbage, radishes, and mixed red & green chillies. Each veggie takes on its own delicious texture and tang, but they all use one simple brine recipe.

The best part? Quick pickling takes less than 30 minutes of hands-on time, and your veggies are ready to enjoy in just 24 hours. No canning equipment, no complicated fermentation—just jars, vinegar, and your favourite vegetables.

👉 Don’t forget to scroll down for the embedded YouTube video where I demonstrate how to prepare, pack, and pickle each jar step by step.

🌟 Why You’ll Love These Quick Pickles

Here’s why this quick pickled vegetable recipe is going to become a regular in your kitchen:

• Healthy & Nutritious – Pickled veggies are low in calories, high in fiber, and a tasty way to add more vegetables to your meals.
• Full of Flavour – Just vinegar, salt, and a touch of sugar transform everyday veggies into crunchy, tangy bites.
• Beginner-Friendly – No special canning tools or long waiting times. These are fridge pickles quick, safe, and simple.
• Colourful & Fun – From ruby-red beets to fiery red & green chillies, your jars will look like edible art.
• Versatile – Perfect for tacos, sandwiches, salads, rice bowls, and more.

Meal Prep Friendly – A few jars made today will keep you stocked with flavourful veggies all week.

Ingredients for Quick Pickled Vegetables

This recipe makes about 8 standard 500ml jars (one jar per vegetable). Feel free to adjust depending on how many jars you’d like.

Master Quick Pickle Brine (enough for 8 jars)

• 5 cups water
• 3 cups vinegar (I used a mix of apple cider vinegar + white vinegar for balance, but you can use whatever vinegar you have on hand, rice vinegar, red wine vinegar, or plain white all work great)
• 3 tbsp sea salt or pickling salt (non-iodized)
• 3 tbsp sugar (optional, balances the acidity)

👉 Heat everything in a saucepan until the salt and sugar dissolve. Cool the brine completely before pouring over the vegetables.

Vegetables (per jar)

• Cucumbers → 1large cucumbers, sliced into spears or rounds
• Carrots → 5 medium carrots, peeled and grated
• Bell Peppers → 2 medium peppers (any colour), sliced into strips
• Red Onions → 2 medium onions, thinly sliced
• Beetroot → 2 small beets, thinly grated 
• Red Cabbage → 2 packed cups shredded cabbage
• Radishes → 6–7 medium radishes, sliced into rounds or sticks
• Mixed Chillies (red & green) → 5–10 chillies, sliced into rings or left whole with small slits cut in

🍳 How to Make Quick Pickled Vegetables

1. Make the brine – Combine water, vinegar, salt, and sugar in a saucepan. Heat gently until dissolved, then set aside to cool completely.
2. Prepare the vegetables – Wash, peel (if needed), and slice as listed above. Try to cut evenly for consistent pickling.
3. Pack the jars – Tightly pack vegetables into clean jars. A snug fit helps them stay submerged.
4. Pour in the brine – Once completely cooled, carefully pour the brine into each jar until the vegetables are just covered. Leave about 1 cm headspace.
5. Seal & shake – Screw on the lids tightly and give each jar a good shake so the veggies are evenly coated with brine.
6. Store in the fridge – Let jars sit at room temperature for 30 minutes, then transfer to the refrigerator.
7. Wait & enjoy – Your pickles will be ready in 24 hours, but the flavour is even better after 48 hours. They’ll stay crisp and delicious for up to 3 weeks.

🥗 Ways to Use Quick Pickled Vegetables

Quick pickled veggies aren’t just for snacking! Try them:

• In tacos & wraps – Tangy onions, radishes, and chillies add crunch and flavor.
• On burgers & sandwiches – Swap plain toppings for pickled cucumbers, carrots, or peppers.
• In rice & grain bowls – Add color and acidity with pickled beets or cabbage.
• On charcuterie boards – Balance rich cheeses and meats with tangy veggies.
• In salads – Toss in pickled carrots or radishes for instant flavor.
• As a side dish – Serve alongside grilled meats, curries, or roasted fish.

Watch the Recipe Video

Want to see the process in action? Watch my step-by-step YouTube video below where I show you exactly how to prep, fill, and pickle each jar.

Tips & Variations

• Vinegar Options: My go-to is apple cider vinegar mixed with white vinegar, but rice vinegar (mild and sweet), red wine vinegar (bold), or just plain white vinegar also work.
• Color Magic: Radishes turn pink, beets dye their brine ruby red, carrots stay bright orange, and chillies add a fiery pop of red and green.
• Resting Time: Give your pickles at least 24 hours to absorb flavor. For deeper tang, wait 48 hours.
• Mix & Match: Try carrots with radishes, or cabbage with chillies for a spicy twist.
• Small Batch Friendly: Halve the brine and make just 3–4 jars if you don’t need a full batch.

Storage

These are fridge pickles, not canned, so they aren’t shelf stable. Always store in the refrigerator, where they’ll last 2–3 weeks. Use a clean utensil every time you scoop some out.

✅ Final Thoughts

This recipe for easy quick pickled vegetables is the best way to keep your fridge stocked with crunchy, colorful, and flavorful veggies. With just vinegar, water, salt, and sugar, you can turn fresh vegetables into delicious pickles that brighten up any meal.

Whether you’re new to pickling or already a fan, these homemade fridge pickles will become one of the easiest and most rewarding recipes you add to your kitchen routine.

So grab your jars, pick your vegetables, shake them up in brine, and let’s get pickling! And don’t forget to hit play on the YouTube video to pickle along with me in real time.