Crunchy, tangy, and dangerously snackable — these Quick Pickled Vegetables are the fridge staple that makes everything better. Colorful carrots, cucumbers, and red onions bathed in a simple sweet-sour brine, ready in under 30 minutes and perfect on sandwiches, tacos, and grain bowls.
Ingredients
- 2 carrots, julienned
- 1 cucumber, thinly sliced
- 1 small red onion, thinly sliced
- A handful of fresh herbs (dill or parsley)
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp kosher salt
- 1 tsp mustard seeds
- 1/2 tsp black peppercorns
- 1 bay leaf
Instructions
- Pack the jar: Tightly pack the carrots, cucumber, red onion, and herbs into a clean quart-size mason jar.
- Make the brine: Combine vinegar, water, sugar, salt, mustard seeds, peppercorns, and bay leaf in a saucepan. Bring to a boil, stirring until sugar and salt dissolve.
- Pour and seal: Pour the hot brine over the vegetables until fully submerged. Let cool to room temperature, then seal.
- Pickle: Refrigerate at least 1 hour before eating — they get better after a day. Keeps 2-3 weeks in the fridge.
Pro tip: Slice the vegetables thin and uniform — the thinner the cut, the faster and crisper the pickle.
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Estimated nutrition per serving: 85 calories, 2g protein, 13g carbs, 3g fat.
