One my fave things to make in the summer. Great on a relish tray or antipasto plate…or as an instant side dish to anything grilled or barbecued.

Charlotte Knisely

Quick Pickled Vegetable ingredients

Quick Pickled Vegetables

Quick-Pickled Veggies

Prep Time 30 mins
Total Time 33 mins
Course Appetizer, Side Dish
Servings 2 jars


  • 2/3 cup salt
  • 1/2 cup sugar
  • 2 Tbs dried herbs I use a mix of blitzed rosemary, chili flakes, herbes de Provence, celery seed
  • fresh vegetables I like carrots, cukes, onion, radish, and cauliflower - but use what you like)
  • 1 whole poblano pepper sliced in 1/2
  • 2 whole serrano peppers sliced in 1/2
  • 2-3 cloves garlic smashed not minced



  • Mix 2/3 cups salt to 1/2 cup sugar. Add 2 tablespoons dried herbs.
  • Cut fresh veg into thin strips and set aside

Filling the Jars

  • In 2 large jars, place a spring or two of fresh dill, the peppers, and the garlic.
  • Mix the salt and sugar into your vegetables.
  • Pack jars full of veg. Sprinkle a bit more salt and sugar on top if you like.
  • fill jar with half rice wine vinegar and half white wine vinegar.
  • Secure lid tightly and shake.

Now the waiting

  • Leave jars on counter for up to three days to pickle. (Yes, it's fine to open them and check to see if they are cured to your liking - you can put the lid back on and it won't hurt anything.) After curing, place veg in refrigerator.
    Quick Pickled Vegetables


Pickled vegetables will hold in fridge for more than a month. The longer they cure, the more they become like the "glass pickles" served in some specialty delis.

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