Quick Pickles
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I always have a myriad of pickled veg in my fridge. It's the perfect addition to tacos, sandwiches, salads or a cheese board, adding that little vinegary kick you didn't know you were missing. Use this recipe as a base for pickling just about anything—let your imagination run wild! 


Recipe and Headnote Rachel Dolfi


Prep time 10mins
Cook time 5mins
Serves or Makes: 3 (6-ounce) Jars


  • 3 cups vegetables, such as carrots, cucumbers or peppers
  • 1 cup white vinegar
  • 3 tablespoons sugar
  • 2 tablespoons whole spices, such as peppercorns, cumin, coriander or bay leaf
  • 1 tablespoon salt
  • 1 cup ice cubes


  • Step 1

    This recipe uses 3 (6-ounce) glass jars with resealable lids, but any clean glass jars with lids will work.

  • Step 2

    Prepare your vegetables by cutting them to fit the glass jars. The vegetables can be in coins, matchsticks, or left whole, depending on the size of your jars.

  • Step 3

    Once the vegetables have been cut to the proper size, add 1 cup of vegetables per jar. Set the jars aside.

  • Step 4

    In a small pot on medium low heat, add the whole spices. Toast until fragrant, shaking the pot frequently, 1-2 minutes, depending on the spices.

  • Step 5

    Add the vinegar, salt and sugar and increase the heat to medium high. Stir until the salt and sugar are dissolved. Allow the mixture to come to a simmer and then remove from the heat.

  • Step 6

    Add the ice cubes and stir to melt the ice. Once the liquid has cooled and is lightly chilled, pour the liquid into a heat proof measuring cup with a spout. Then add equal parts of the pickling liquid into each jar. Screw the lids on tightly and place in the fridge.

  • Step 7

    Allow each jar to sit for at least 12 hours for a lightly pickled vegetable and up to two weeks for fully pickled vegetables. Enjoy!