Quick Pickled Vegetables

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5 from 2 reviews

There's no boiling water required and it takes less than 5 minutes to prep these quick pickled veggies!! They're the perfect crunchy vegetable addition to any of your favorite dishes!


Units Scale
  • 2 cups julienne cut (matchstick) carrots
  • 2 cups julienne cut cucumber
  • 2 cups julienne cut radish
  • 2 cloves smashed garlic
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 1/2 cups warm water
  • 1 1/3 cups seasoned rice vinegar
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons Kosher salt


  1. Divide veggies between the three 16 oz. mason jars, packing them firmly but not too tight. 
  2. Add garlic and red pepper flakes to the jars.
  3. In a large measuring cup, combine warm water, vinegar, sugar and salt. Stir until sugar and salt have dissolved in the water and vinegar. 
  4. Pour over veggies, filling the mason jar, leaving about a 1/2 inch of space between the water level and the rim of the jar. 
  5. Screw the lids on and refrigerate pickled veggies for at least 8 hours and up to three weeks.



Add as much (or as little) red pepper flakes as you'd like. I like a little bit of spice so 1/2 teaspoon is perfect for me. If you like it spicy, feel free to add more. If you're averse to spice, you can leave it out all together!

The longer these pickled veggies sit in the fridge, the stronger their flavors will become. 8 hours in the fridge is going to give you a great base of flavor but if you can make these veggies a couple days ahead of time, the flavor is just going to get that much better as it develops over time.

Feel free to switch up the veggies you'd like to pickle! You can literally pickle any vegetable under the sun! I can't think of a vegetable that wouldn't taste absolutely delicious pickled. As long as you keep the ratios about the same and cut all the veggies uniformly you should be able to use this same recipe with great results.