Quick Pickled Vegetables

quick pickled vegetables
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4.50 from 2 votes

Quick Pickled Vegetables

Prep Time5 minutes
Cook Time30 minutes
Course: Condiment
Keyword: quick pickle
Servings: 2 1/4 cup
Calories: 26kcal


  • 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”

  1. 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….

  2. 5 stars
    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.

    1. Melanie Betz MS, RD, CSR, CSG

      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!

  3. 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.

    1. Melanie Betz MS, RD, CSR, CSG

      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!

      1. 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.

    1. Melanie Betz MS, RD, CSR, CSG

      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.

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