Quick Pickled Vegetables Recipe

Quick Pickled Vegetables

Serves 4 to 5

Tangy pickled veggies complement meats, seafood, sandwiches, and even, hearty soups, with their bright flavor, vivid color, and crisp texture. Most store-bought pickled vegetables go through a long process that includes hot pickling and canning. Our easy version can be ready in an hour; however, you will be even happier if you make them a day ahead. We call for onions, radishes, and carrots, but you can try any vegetable you like!


  • 1 1/4 cup white wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoons kosher salt
  • 1 cup thinly sliced radishes
  • 1 cup thinly sliced red onion
  • 1 cup thin carrot strips (about 1/8-inch thick)


  1. In a small bowl or large liquid measuring cup, combine vinegar, 1/3 cup water, sugar, and salt. Stir to dissolve sugar and salt. Divide among three small bowls or jars.
  2. Add radishes to one bowl, onions to another, and carrots to the third. (Combining vegetables will cause discoloration.)
  3. Set aside at room temperature or chill at least one hour before serving.
  4. Cover and store refrigerated up to 3 days.
  5. Cook's Tip:
  6. For a different flavor profile, add 1 teaspoon of your favorite dried herb (such as oregano, dill, or basil) in step 1.


Amount Per Serving (based on 5 servings)
Calories: 45
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 200 mg
Carbohydrates: 11 g
Fiber: 1 g
Sugar: 4 g
Protein: 1 g
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