Quick Pickled Vegetables are the perfect, healthy topping for salads, tacos, burgers, and more! Featuring a blend of carrots, cabbage, jalapeños, radish, and red onion, this easy canning recipe has so much flavor!
I’ve become somewhat obsessed with making pickled veggies recently! It’s just so easy! Why I didn’t attempt these before is a mystery. It literally takes about 10 minutes to pickle vegetables!
In this recipe, I’ve used shredded red and white cabbage, shredded carrots, rainbow radishes, sliced jalapeño peppers, and red onions. You can use whatever veggies you have on hand.
The pickling brine only has a few ingredients. I’ve used a sugar-substitute to keep it low in calories and KETO-friendly.
Ingredients for pickling brine
- 3/4 cup water
- 1/4 cup sugar or Swerve sugar replacement
- 1 1/4 cups rice wine vinegar or apple cider vinegar
- 1 teaspoon salt
What are these pickled veggies good on?
I’d say just about everything, but here’s a quick list to get you started:
TIPS & TRICKS
- Make sure to let your pickling brine cool to room temperature before putting it in the mason jar with the veggies.
- Use regular radishes if you can’t find rainbow radishes.
- I used several mason jars to accommodate the amount of veggies I had.
- Make sure to pack the veggies tightly in the mason jar before you move on to another jar.
- Leave out the jalapeño peppers if you don’t like spicy!
- Seal the lid very well before placing the jar in the fridge.
- Make sure to leave it in the fridge for at least two hours before serving.
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Quick Pickled Vegetables
- Prep Time: 7 min
- Cook Time: 3 min
- Total Time: 10 min
- Yield: 1.5 pints 1x
- Category: Condiment
- Method: Stove top
- Cuisine: American
- Diet: Gluten Free
Description
These Quick Pickled Vegetables are irresistibly tangy and crisp! They’re the perfect topping for sandwiches, burgers, salads, tacos, and so much more!
Ingredients
- 1 cup red cabbage, sliced
- 1 cup white cabbage, sliced
- 1 cup shredded carrots
- 1 cup red onions, thinly sliced
- 2 jalapeños, seeded and sliced
- 5–6 radishes, halved and sliced
- 1/4 cup fresh cilantro, chopped
For the pickling brine:
- 3/4 cup water
- 1/4 cup sugar, or Swerve sugar replacement
- 1 1/4 cups rice wine vinegar or apple cider vinegar
- 1 teaspoon salt
Instructions
-
Toss the sliced vegetables together in a medium bowl. Divide the vegetables evenly into mason jars. Set aside.
-
In a small sauce pan, heat the water, sugar, vinegar (or apple cider vinegar) and salt over medium heat until sugar has dissolved, about 3 minutes. Remove from heat and let cool to room temperature.
-
Once cooled, pour the brine liquid over vegetables. Cover lids and refrigerate for up to 2 weeks.
Notes
- Make sure to let your pickling brine cool to room temperature before putting it in the mason jar with the veggies.
- Use regular radishes if you can’t find rainbow radishes.
- I used several mason jars to accommodate the amount of veggies I had.
- Make sure to pack the veggies tightly in the mason jar before you move on to another jar.
- Leave out the jalapeño peppers if you don’t like spicy!
- Seal the lid very well before placing the jar in the fridge.
- Make sure to leave it in the fridge for at least two hours before serving.
Nutrition
- Serving Size:
- Calories: 111
- Sugar: 17.9 g
- Sodium: 623.5 mg
- Fat: 0.2 g
- Carbohydrates: 24 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: pickled vegetables, quick pickled vegetables recipe, pickled cabbage, pickling
OMG! This was the easiest recipe! I’ve never pickled anything before and these pickled veggies were the best! I’m using these on top of everything! YAY!
★★★★★
So glad to hear that, Carol! I know what you mean. I had never pickled anything either until a few years ago. Can’t get enough now!
My husband was just saying how he wanted to learn how to make pickled vegetables, so thank you for this recipe. We look forward to trying it.
★★★★★
So good, especially now because the pickled veggies will last quite a while in the fridge!
I love making pickles at home – myself and my daughter are such pickle heads. We can have pickles with almost anything;-). I really need to try this 😋
★★★★★
Yes! Pickling is just so easy! I am always experimenting with pickling veggies!
I love quick pickling vegetables! Always curious to see what ingredients other cooks use to pickle and I can’t wait to try your version!
★★★★★
I pickle so many different veggies. It’s just so darn easy!
Yum! I can imagine these quick pickled vegetables making everything from tacos to grain bowls so much more delicious! The blend of veggies you used in this look spot of for going with so many dishes!
★★★★★
Thank you, Jenni! I literally use these pickled veggies on top of everything, but mostly I mix it in salads.
This looks so good and would be great to use in different dishes, thanks for the recipe!
It really is terrific with so many dishes! I use it on everything!
This pickled veggies look so delicious and I am happy because making this is so easy, thanks for sharing this with us.
★★★★★
You’re so welcome, Amy! This is an easy one!
This recipe is perfect for all of the vegetables I will get out of the garden this summer, and I am growing daikon radish for the first time, which will be excellent in this!
★★★★★
I will have to pickle some daikon radish next time!
This looks amazing! Pickled vegetables are so full in flavor and they are so versatile too. Love the color from the red cabbage and radish.
★★★★★
Thank you, Stine! I also love how long they last in the fridge. I’m still using this on everything!
This recipe is so easy and it’s delicious on so many dishes. We’ve been using it on everything. Thanks for the recipe!
★★★★★
Right? I put these pickled veggies on everything! I just used up the veggies I had in my fridge. So easy!
I have never tried to pickle veggies before but I am on it now! Can’t wait to use this recipe!
★★★★★
You won’t believe how easy it is to pickle veggies! You can use whatever veggies you have on hand!