How-to Make Quick Pickled Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 2 quarts
  • enough fresh, raw vegetables to fill 2 quart-sized jars
  • 2 cups water
  • 2 cups vinegar (white distilled, apple cider, red wine, etc)
  • 2 tablespoons sea salt
  • 2 tablespoons sugar (optional)
  • 2 tablespoons black peppercorns
  • 2 tablespoons whole coriander seeds
  • 6-8 cloves garlic, thickly sliced
  • 2 bay leaves
  • Few sprigs fresh dill ( optional) or other herbs
  • Other optional additions: thinly sliced onion, shallots, whole cloves, mustard seeds, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, other fresh herbs.
  1. Clean your vegetables really well. Slice, cut into quarters or spears or you can leave whole, depending on their size.
  2. Add the veggies into two quart-sized jars, layering with any fresh herbs, garlic, onion or shallots.
  3. Meanwhile in a saucepan on the stove add the remaining ingredients, vinegar, water, sea salt, sugar, spices and herbs, bring to a boil, lower the heat and simmer for 5 minutes.
  4. With a funnel, or carefully pouring, add the hot liquid to the jars, completely submerging the vegetables. Be sure to distribute the spices evenly amongst the jars. You may have to push them down with a spoon. Be sure to leave ¼ to ½-inch of room at the top between the lid and the liquid.
  5. Place the covers on the jars and let cool at room temperature on the counter for a couple of hours, before moving to the fridge.
  6. They taste great after about 12 hours in the fridge, but even better after a couple of days. These will keep up to 3-4 weeks.
Alternatively, you can heat the vinegar, water, sugar and sea salt and leave the spices out, instead dispersing them evenly amongst the jars, layering them in with the veggies and herbs and then just pour the hot brine over top. I like the heat the spices to fully maximize their flavors.
Recipe by Tasty Yummies at