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–+ servings

Quick Pickled Vegetables

These pickled vegetables are super easy and quick to make. They add a beautiful color and crunch to your favorite charcuterie board, crudité platter or to top off your favorite salad or Buddha bowl.
Course Appetizer, Snack
Cuisine American, asian
Prep Time 5 minutes
Time to pickle (minimum) 2 hours
Total Time 2 hours 5 minutes
Servings 6
Calories 80kcal
Author Aubrey
Cost $5


  • Jars


  • 1 cup Carrots (sliced into strips, slices or cubes).
  • 1 cup Beets (sliced into strips, slices or cubes).
  • 1/2 cup Jalapenos (sliced into strips, slices or cubes).
  • 1/2 cup Granulated white sugar
  • 1 and 3/4 cup White vinegar
  • 1 cup Warm water
  • 1 tbsp Salt


  • In large jar (or 3 smaller jars), combine sugar, vinegar and warm water. Shake well to dissolve sugar.
  • Place vegetables into 3 separate jars or 1 large jar, based on preference.
  • Add pickling liquid to each jar. Pickling liquid should cover the vegetables.
  • Shake each individual jar again.
  • Vegetables will start to take on the flavor in 2-3 hours and will reach excellent flavor by 24 hours.


Note: You can substitute any vegetable of choice. For example: Cauliflower, Cucumber, Onions, Garlic, Green Beans, Bell Peppers


Calories: 80kcal