Name: Quick Pickled Vegetables
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Asian-Fusion
Ingredients: 1 cup shredded red cabbage; 1 cup shredded green cabbage; 1 cup julienned carrots; 1 cup red onion, thinly sliced; 2 jalapeño peppers, seeded and thinly sliced; 2 medium rainbow radishes, sliced into matchsticks; 1/2 cup fresh cilantro, chopped; 1/4 cup sugar, or Swerve sugar replacement; 3/4 cup water; 1 1/4 cup rice wine vinegar, or apple cider vinegar; 1 teaspoon Kosher salt

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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!

pickled veggies in three canning jars on a wooden board

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.

pickled vegetables in a glass bowl with a napkin and fork on the side

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

Cut red cabbage on a wooden board with a chef's knife — **Shredded red and white cabbage are perfect in this Quick Pickled Vegetables recipe!**

A white bowl with shredded cabbage on wooden board — **Shredded red and white cabbage are perfect in this Quick Pickled Vegetables recipe!**

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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