Quick and Easy Pickled Vegetables

Written by
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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John Mitzewich
Updated 10/22/19
Easy pickled vegetables recipe

The Spruce / Katarina Zunic
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
215 Calories
1g Fat
44g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 215
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 623mg 27%
Total Carbohydrate 44g 16%
Dietary Fiber 8g 28%
Protein 8g
Calcium 109mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This colorful and crisp pickled vegetable recipe is so easy to make and requires no complicated canning procedure. A hot sweet and sour brine is used to marinate the vegetables, and in just a couple days your quick and easy pickled vegetables are ready to enjoy!

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Ingredients

  • 1/2 pound green string beans (ends trimmed)
  • 1/2 pound yellow wax beans (ends trimmed)
  • 2 large carrots (peeled, cut into 4-inch long by 1/2-inch thick sticks)
  • 2 red bell pepper (cut into 1/2-inch thick sticks)
  • 1 head cauliflower (cut into 2-inch florets)
  • 6 garlic cloves (peeled, left whole)
  • 3 1/2 cups cider vinegar
  • 1 cup sugar
  • 1 tablespoon kosher salt
  • 4 cups water
  • 1 teaspoon whole coriander seeds
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Optional: pinch of red pepper flakes

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pickled vegetables
    The Spruce / Katarina Zunic

  2. Add all the trimmed vegetables, except the garlic, into a large, stainless steel mixing bowl or stockpot (must be made from a non-reactive metal).

    Add trimmed vegetables
    The Spruce / Katarina Zunic

  3. Combine all the rest of the ingredients in a large saucepan (non-reactive), and bring to a rolling boil over med-high heat.

    Combine ingredients in saucepan
    The Spruce / Katarina Zunic

  4. Carefully pour the boiling liquid over the vegetables, and make sure all the ingredients are submerged in the brine by using some large plates or glass platters to hold them under the liquid.

    Cover
    The Spruce / Katarina Zunic

  5. When the vegetables have cooled completely to room temperature, wrap tightly in plastic wrap (leave the plates on the container, so the vegetables remain under the pickling liquid).

    Cover with plastic wrap
    The Spruce / Katarina Zunic

  6. After refrigerating for at least 2 days, the pickled vegetables can be taken out of the liquid and served.

    Easy pickled vegetables
    The Spruce / Katarina Zunic

To[

  • They will keep for about 5 days submerged.