Easy Homemade Pickled Vegetables
If you’re looking for a simple way to preserve vegetables and add a tangy, flavorful touch to your meals, this quick pickled vegetable recipe is a great choice. These crunchy pickles are perfect for sandwiches, salads, burgers, or as a refreshing snack straight from the jar.
Ingredients
2 cups sliced cucumbers
1 cup sliced carrots
1 small onion, thinly sliced
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
2 cloves garlic, sliced
1 teaspoon black peppercorns
1 teaspoon mustard seeds (optional)
Instructions
Place the cucumbers, carrots, and onions into a clean glass jar.
In a saucepan, combine vinegar, water, sugar, and salt.
Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve.
Add the garlic, peppercorns, and mustard seeds.
Carefully pour the hot liquid over the vegetables until completely covered.
Allow the jar to cool to room temperature.
Seal and refrigerate for at least 24 hours before serving for the best flavor.
Tips
Add chili flakes for a spicy kick.
Try using cauliflower, radishes, or bell peppers.
The flavor becomes stronger after 2–3 days in the refrigerator.
These crisp, tangy pickled vegetables are easy to make, require only a few ingredients, and can stay fresh in the refrigerator for several weeks.
