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Pickled Veggies

Pickled Veggies

A colorful, crunchy medley of quick pickled veggies, perfect as a zesty snack or flavorful side. Packed with vinegar tang and garden-fresh goodness.

  • Total Time: 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 cup carrots, peeled and sliced into coins
  • 1 cup cucumbers, sliced
  • 1/2 cup radishes, thinly sliced
  • 1/2 cup celery, chopped
  • 1/2 cup cauliflower florets
  • 1/4 cup green olives, whole
  • 2–3 garlic cloves, peeled
  • 2 cups white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • Fresh parsley, for garnish

Instructions

  1. Sterilize your mason jars using hot water and set them aside to dry.
  2. In a saucepan, combine white vinegar, water, sugar, salt, bay leaf, and peppercorns. Bring to a boil and simmer for 2 minutes.
  3. While brine is simmering, pack vegetables, garlic, and olives into the jars.
  4. Carefully pour hot brine over the veggies, ensuring they’re fully submerged.
  5. Tap jars gently to remove air bubbles and seal with lids.
  6. Let jars cool to room temperature. Add parsley just before sealing if desired.
  7. Refrigerate for at least 24 hours before enjoying.

Notes

  • Use kosher or pickling salt to avoid cloudy brine.
  • Add chili flakes for a spicier kick.
  • Layer by color for a beautiful presentation.
  • These pickles last up to 3 weeks in the refrigerator.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Refrigerator Pickling
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 35
  • Sugar: 3g
  • Sodium: 290mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: pickled vegetables, quick pickles, refrigerator pickles, easy pickling recipe, tangy veggies