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

Quick Pickled Vegetables

  • Author: Asian Caucasian
  • 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


These Quick Pickled Vegetables are irresistibly tangy and crisp! They’re the perfect topping for sandwiches, burgers, salads, tacos, and so much more!


  • 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
  • 56 radishes, halved and sliced
  • 1/4 cup fresh cilantro, chopped

For the pickling brine:


  1. Toss the sliced vegetables together in a medium bowl. Divide the vegetables evenly into mason jars. Set aside.
  2. 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.
  3. Once cooled, pour the brine liquid over vegetables. Cover lids and refrigerate for up to 2 weeks.


  • 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.


  • 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