Homemade Pickled Vegetables

Pickling transforms fresh vegetables into a crisp, tangy side that can brighten almost any meal.
It offers a simple way to enjoy cucumbers, carrots, and red onions with plenty of crunch and flavor.
Garlic adds savory depth while whole peppercorns bring a subtle peppery bite to the brine.
The vegetables become more flavorful as they rest, while still maintaining their fresh texture.
Keep a jar in the refrigerator for sandwiches, salads, grain bowls, or a quick snack.
Perfect for adding color and tangy flavor to everyday meals.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

Video

Olivia

Homemade Pickled Vegetables

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Make these homemade pickled vegetables in just 20 minutes with cucumbers, carrots, red onions, garlic, and peppercorns. A simple refrigerator pickle perfect for sandwiches, salads, snacking, and meal prep.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 8

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: Mediterranean

Calories: 32

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 1 medium cucumber thinly sliced
• 2 medium carrots peeled and thinly sliced
• 1 small red onion thinly sliced
• 4 cloves garlic peeled and lightly crushed
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds optional
• 2 sprigs fresh dill optional
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar

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Equipment

Mason Jars

$22.99

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09/23/2026 10:27 am GMT

Mason Jars

Cooking Instructions

 

1. Wash and prepare the cucumber, carrots, and red onion.
2. Pack the vegetables into a clean 1-quart glass jar, alternating them for an even mixture.
3. Add the garlic cloves, peppercorns, mustard seeds, and fresh dill if using.
4. Combine the vinegar, water, salt, and sugar in a small saucepan.
5. Bring the mixture to a gentle simmer, stirring until the salt and sugar completely dissolve.
6. Remove the brine from the heat and let it cool for a few minutes.
7. Carefully pour the warm brine over the vegetables until they are completely covered.
8. Gently tap the jar on the counter to release trapped air bubbles.
9. Let the jar cool to room temperature, cover tightly, and refrigerate for at least 24 hours.
10. Serve chilled and keep the remaining pickled vegetables refrigerated.

Nutrition

Calories: 32kcalCarbohydrates: 6gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 886mgPotassium: 122mgFiber: 1gSugar: 3gVitamin A: 2589IUVitamin C: 3mgCalcium: 22mgIron: 0.3mg

Notes

Slice the vegetables to a similar thickness so they pickle evenly.
For the best flavor, let the vegetables refrigerate for 2-3 days before serving.
Keep all the vegetables submerged beneath the brine while refrigerated.
Add jalapeños or red pepper flakes if you prefer spicy pickled vegetables.
These are refrigerator pickles, not shelf-stable canned vegetables. Keep them refrigerated and use within 3-4 weeks.

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