Quick Pickle Recipe

How to Quickly Pickle Any Veggie

A quick pickle recipe is something you learn once and can use over and over again. I try to keep pickled red onions, peppers, and carrots in my fridge at all times. They’re perfect for salads, grain bowls, and topping tacos. Just note - quick pickles are not shelf stable and do not require canning. There are a million and one ways to customize your quick pickle brine; this is just the most straightforward recipe.

Ingredients

3 garlic cloves, smashed
1 tsp whole black peppercorns
1 tsp dried herbs, such as Italian seasoning
1 red onion, chopped or thinly sliced
1 red bell pepper, chopped
2-3 carrots chopped
1 cup vinegar, such as white, apple cider, or rice
1 cup water
1 tbsp kosher salt
1 tbsp granulated sugar

Instructions

1. In 3 clean small jars, evenly divide the garlic, peppercorns, and dried herbs. Add the vegetables to each jar, packing them in and leaving 1/2 inch space from the top.
2. Add the vinegar, water, salt, and sugar to a small saucepan over high heat. Bring to a low boil, stirring occasionally, until salt and sugar dissolve. Pour over the vegetables in the jars, covering them completely.
3. Tap the sides of the jars against the counter to eliminate any air bubbles. Seal the lids on tightly and store them in the fridge. Wait at least an hour before use. They can be stored in the fridge for up to 2 months. The flavor will improve with time.