How To Quick Pickle Vegetables! Crunchy, tangy and just something special. Learn how to quick pickle your favorite vegetables!!
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How To Quick Pickle Vegetables

Feel free to HALF the recipe if you don't need this much pickling liquid. Recipe makes enough for 4 large mason jars. The pickled veggies taste best if left overnight. Feel free to add: Fresh herbs: dill, thyme, oregano, and rosemary hold up well Dried herbs: thyme, dill, rosemary, oregano, or majoram Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor Fresh ginger: peeled and thinly sliced Whole spices: mustard seed, coriander, peppercorns, red pepper flakes Ground spices: turmeric or smoked paprika are great for both color and flavor
Course: Condiment
Author: Hip Foodie Mom


  • Assortment of vegetables: carrots radishes, cauliflower, asparagus, cucumbers; sliced or julienned
  • Special equipment: mason jars with lids
  • 6 cups apple cider vinegar
  • 3 cups sugar
  • 3 cups water
  • 3 teaspoons kosher salt


  • Place prepped and cut veggies directly into large mason jars.
  • Using a large pot, bring the vinegar, water, salt and sugar to a light boil, whisking until all of the sugar is dissolved. Ladle or pour the hot liquid over the vegetables, individually in their mason jars.
  • Let sit until the liquid has cooled, for about 25-30 minutes and then seal the jars with the lids and place into the refrigerator overnight, or for at least 1 hour. The pickled vegetables will keep for up to 1 week in the refrigerator in the covered and sealed mason jars.