Quick Pickled Vegetables
Servings: 2 1/4 cup
- 1/2 cup vinegar
- 2 Tbs sugar
- 1 pinch salt
- 1/2 cup your favorite veggie thinly sliced
- Combine vinegar, sugar and salt in a small saucepan. Bring to a simmer.
- Simmer, stirring frequently, until sugar and salt are dissolved, about 1 minute.
- Pour vinegar mixture over vegetables. Let sit at least 30 minutes and up to 24 hours.
- Drain vegetables and enjoy!
My favorite veggies to pickle are carrots, shallots, onions, carrots, cabbage, daikon and jicama. Use pickled veggies to add a HUGE punch of flavor to all sorts of foods. Try them on sandwiches, salads or tacos. I promise you will get addicted! *Nutrition Facts (per 1/4 cup): 26 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 79mg sodium, 6g carbohydrate, 0.5g fiber, 3g added sugar, 0.3g protein, 8mg calcium, 42mg potassium, 9mg phosphorus, 0.5mg oxalate *Calculated using red onion and assuming you do not drink the pickling liquid.
14 thoughts on “Quick Pickled Vegetables”
This is fabulous – and minimal sodium ! I’m going to try cabbage first – I might even blanch it briefly. Pseudo sauerkraut without all the salt….
I’m so glad you loved it!
I keep a jar of homemade picked
Red Onions all the time in my fridge.
I now use pure organic cane sugar
i make cucumber Sunomono using a similar recipe. It calls for rice vinegar and sliced fresh ginger. I’ll have to try it with other veggies.
YUM! I love rice vinegar. That sounds delicious. Note that SEASONED rice vinegar can have a fair amount of sodium in it. But plain rice vinegar should be sodium free!
Could I add some dill and make cucumber pickles?
Absolutely!! That would be delicious!
Hello: Could an erythritol sweetener be used in place of the sugar? Also would green beans work in this recipe? I am thinking of possibly adding some whole cloves of garlic if possible. Great looking recipe.
I think green beans would work fabulously in this recipe! I might blanch them for just a few minutes so they are a tiny bit softer. Adding garlic would be a GREAT idea! I might chop it so the flavor gets out quicker. Or, if you plan to let these sit in the fridge for a few days, whole cloves would be fine!
You could certainly try the artificial sweetener! I’ve found that artificial sweeteners taste especially “chemically” in pickles, but I tend to be especially sensitive to that flavor. Let us know how it tastes if you do try it! Know that you will only be eating a tiny fraction of the real sugar in the actual pickles, unless you drink the liquid!
Thank you Melanie for all the positive feedback. Erythritol is the only sweetener that I have found does not have a chemical aftertaste for me. Since there is so little actual sugar I will also do a jar with that for husband to try.
Sounds great! Let me know what you think after you try the recipe!
Looking forward to trying these. How long do they last?
Yes! Honestly SO good. Pickled veggies are my fav. They last awhile – I’d say safely in the fridge for at least a week and a half.