Quick Pickled Vegetables
Elevate your meals in just 30 minutes with this Quick Pickled Vegetables Recipe! A vibrant mix of fresh bell peppers, carrots, and onions soaked in a tangy pickling liquid, these quick pickles add zest to salads, sandwiches, tacos, or can be enjoyed as a crunchy snack on their own. This simple recipe is not only quick to prepare but also versatile—feel free to customize with your favorite vegetables or spices. Perfect for busy weeknights or entertaining guests, these pickled veggies will impress everyone at the table while providing a healthy crunch packed with nutrients. Try them today and discover how easy it is to brighten up any dish!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Makes about four servings 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Ingredients
Scale
- 1/2 red bell pepper (thinly sliced)
- 1/2 green bell pepper (thinly sliced)
- 1 medium carrot (thinly sliced into strips)
- 1/4 purple onion (thinly sliced)
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons apple vinegar
- 2 tablespoons white vinegar
- 1–2 garlic cloves (smashed)
- 5–7 whole black peppercorns
- 1/2 teaspoon kosher salt
- 1 small bay leaf
Instructions
- Place all thinly sliced vegetables into a mason jar.
- In a saucepan, combine vinegars, water, smashed garlic, black peppercorns, salt, and bay leaf. Bring to a simmer for flavor melding.
- Pour hot pickling liquid over the vegetables in the jar. Allow to sit at room temperature for about 30 minutes.
- Enjoy immediately or store in the refrigerator for later use.
Nutrition
- Serving Size: 60g
- Calories: 25
- Sugar: 4g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg