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Pickled vegetables with red onions, cucumbers, carrots, garlic, and peppercorns, serve on a rustic black table with garlic and chili on the side, close-up top view
Zack

Pickled Vegetables

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Pickled vegetables with cucumbers, carrots, red onions, garlic, and peppercorns. A crisp, tangy refrigerator pickle perfect for sandwiches, salads, and snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 19
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups cucumber sliced
  • 1 cup carrots sliced into thin rounds or sticks
  • 1 small red onion thinly sliced
  • 3 cloves garlic peeled
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds optional
  • 1/2 teaspoon red pepper flakes optional
  • 2 sprigs fresh dill optional

Equipment

Mason Jars
Mason Jars
$21.74 $19.49
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07/21/2026 09:02 am GMT
Mason Jars

Cooking Instructions
 

  1. Sterilize a 1-quart mason jar and lid with hot water.
  2. Pack the cucumber, carrots, red onion, and garlic tightly into the jar.
  3. Add peppercorns, mustard seeds, red pepper flakes, and dill if using.
  4. In a saucepan, combine vinegar, water, sugar, and salt.
  5. Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve.
  6. Carefully pour the hot brine over the vegetables, leaving about 1/2 inch of headspace.
  7. Tap the jar gently to remove any trapped air bubbles.
  8. Seal the jar with the lid and allow it to cool to room temperature.
  9. Refrigerate for at least 24 hours before serving.
  10. Keep refrigerated and enjoy within 3-4 weeks.

Nutrition

Calories: 19kcalCarbohydrates: 4gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 445mgPotassium: 68mgFiber: 1gSugar: 2gVitamin A: 1378IUVitamin C: 2mgCalcium: 11mgIron: 0.2mg

Notes

• Thinly slice the vegetables for the best texture and flavor absorption.
• Refrigerate for at least 24 hours before eating for the best results.
• Fresh dill adds a classic pickle flavor.
• These are refrigerator pickles and should be kept chilled at all times.

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