Easy Quick Pickled Vegetables In Only an Hour

There was a time when I never missed an episode of Chopped. I would record it on Tuesday night and watch it on Wednesday during lunch. The show piqued my interest in making quick pickled vegetables

Easy Quick Pickled Vegeetables

I even had my grandkids hooked on Chopped!  I love it because it introduced them to new foods at a young age.

What I like most about Chopped (besides rooting for my fave and hoping my least fave is gone after the first round) is trying to come up with what I would make with the basket of crazy ingredients.

Many of the chefs on Chopped will repurpose the vegetables by making quick pickled vegetables.  Being from the south, the only pickling I’m familiar with is making pickles with cucumbers and “canning them” in glass mason jars. It’s a process, but I love um!

A few months ago while in St. Lucia, I tried West African Stew with couscous, pickled vegetables, and flatbread.  Those veggies were some of the best I’ve ever eaten so I set out to learn how to pickle something in a hurry in order to eat it ASAP.

Why Kind of Vegetables Should I Use?

I like to use cucumbers, radishes, onions, peppers, carrots, green beans, or asparagus. 

How to Add Extra Flavor

Fresh herbs can add extra flavor to your quick pickled vegetables. Garlic, thyme, oregano, rosemary, and onions are all ways to add more flavor. A tablespoon of dried or fresh snipped dill is another way to add flavor.

Easy Quick Pickled Vegetables

Thinly slice vegetables and garlic and place in a medium-sized bowl.

Thinly sliced cucumbers

I sometimes add a sprig or two of fresh herbs. I have an abundance of Rosemary so I snipped a couple of sprigs and added them to the bowl too. 

Sliced Cucumbers with Rosemary

In a heavy saucepan, whisk together water, white vinegar, salt, and sugar. Heat on medium-high just until the sugar is dissolved. 

Pour over the vegetables and let sit at room temperature for an hour. Store leftovers in the fridge.

Pickled Vegetables Ready to Place in the Fridge

Quick Pickled Vegetables

Quick Pickled Vegetables

Prep Time: 5 minutes
Total Time: 5 minutes

You can whip up these Quick Pickled Vegetables in only an hour with a few simple ingredients you probably have on hand. Plus, they will keep for a week in the refrigerator.


  • 1 cup thinly sliced vegetables (cucumbers, onions, peppers, carrots, green beans, etc.)
  • 1 clove garlic, sliced or minced
  • Sprig or two of fresh herbs, if desired
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon sugar


  1. Thinly slice vegetables, including garlic, and place in a medium bowl.
  2. In a medium saucepan, whisk together the water, white vinegar, salt and sugar and heat on medium high heat just until the sugar is dissolved.
  3. Pour over the vegetables and let sit at room temperature for a hour.
  4. Store leftovers in the fridge.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 68 Total Fat 0g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 291mg Carbohydrates 13g Fiber 3g Sugar 5g Protein 3g
Quick Pickles won’t develop the deep flavor like the kind my mama made (brined pickles) but they sure are tasty. When you need pickled vegetables in a hurry, this is the recipe to use. 

How Long Will Pickled Vegetables Keep in the Refrigerator?

Quick pickled vegetables are ready to eat in an hour and will keep in the fridge for a week. 

This is a perfect way to use up all those extra summer vegetables.

Have you ever quick-pickled vegetables? 

You May Also Like

Slow Cooker Black-Eyed Peas 

Southern Pineapple Casserole

Crispy Asparagus

Smashed Fried Okra



About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!


  1. Amber Myers says

    I’ve never tried to make my own pickled veggies before. I should! I bet I’d like them and I like that it is quick to do.

  2. Oo, I love this. I have pickled a few things but I love this idea for other veggies. I like that it is quick, too, as I don’t seem to have the patience I used to.

  3. I’ve never tried making my own pickled veggies before. Looking forward to giving this a try.

  4. Monica Y says

    I can’t believe that they are so easy to make. I will have to try this soon. We love them

  5. Oh these are going to be handy in a lot of meals! I’d really like to start pickling veggies regularly!

  6. My grandmother used to make pickled cucumbers like this. I remember loving them so much!! There’s just something about the way she did it than any other store bought brand.

  7. Pam Wattenbarger says

    My aunt used to make these. It was the first dish I learned how to make. I never thought about herbs.

  8. What?! I never realized it only took an hour to pickle veggies. I gotta try this out for my fam!

  9. I thought it took way longer to pickle vegetables. This is good to know

  10. Kelli Josey says

    I can’t wait to try this!

  11. Catalina says

    I love easy recipes like this one. I will try your recipe this weekend!

  12. I would love to make my own fresh pickles. Now I have to plant some cucumbers.

  13. I am also a huge Chopped fan! And yes, they do repurpose those veggies! I have never tried to pickle anything but you may have inspired me 😉

  14. I need t start doing this with my leftover veggies!! I love cucumbers and always buy more than I can eat before they go bad, this is such a great idea!

  15. I’ve never heard of quick pickling but I’m so intrigued now! My daughter loves watching cooking shows and we may have to do one of their challenges at home. That would be a fun family night!

  16. Wow, this is such a great recipe. I can’t wait to try it this summer. Looks so delicious.

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