Quick Pickled Vegetables (No Canning)
These quick pickled vegetables are one of the easiest—and most satisfying—ways to add vibrant color and zingy crunch to just about anything. Adapted from the pork banh mi bowls in my Build-a-Bowl cookbook, they’re ready in minutes and keep well for topping salads, bowls, sandwiches, or serving on the side. No canning required. No special tools. Just a hot brine and a few crisp veggies.
Why You’ll Love This Recipe
Pickled vegetables are one of those secret weapons that instantly elevate a dish. Whether it’s a simple grain bowl or a grilled sandwich, a quick hit of acid and crunch balances out richness and rounds out the flavors.
This version uses a hot rice vinegar brine that softens the vegetables just enough while locking in their color and bite. I love using radishes, carrots, and cucumbers, but you can customize it with whatever crisp veggies you have on hand—think red onions, daikon, cabbage, or even bell peppers.
The best part? These pickles are fast. They’re ready in about 15 minutes and last for up to a week in the fridge. Try my quick pickled red onions next!
Nicki's Tip: If you’ve never quick pickled before, this is a fantastic recipe to start with. The brine is forgiving, and the process is surprisingly fun—especially when the hot vinegar hits those crunchy veggies and starts transforming them before your eyes. You can also find a version of this recipe in Build-a-Bowl, and they're a game changer on these easy banh mi burgers.
Ingredients You’ll Need
- Radishes: Peppery and crisp, they hold up beautifully to quick pickling.
- Carrot: Julienned for maximum crunch and easy brine absorption.
- Persian cucumbers (or English cucumber): Thin slices give just enough texture without turning mushy.
- Rice vinegar: Mild and slightly sweet, ideal for quick pickles.
- Sugar: Balances out the acid without overpowering.
- Kosher salt: Essential for both seasoning and texture preservation.
- Red pepper flakes: Just a pinch for gentle heat—totally optional.
Substitution Ideas
Swap in red onions or daikon for a sharper bite. Add thinly sliced jalapeños for more heat. A sprig of dill or coriander seeds can change the whole flavor profile.
How to Make Quick Pickled Vegetables
Step 1: Place your sliced radishes, carrot, and cucumber in a heatproof bowl.
Step 2: In a small saucepan, combine the rice vinegar, sugar, salt, and red pepper flakes. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Step 3: Pour the hot brine over the vegetables and toss to coat. Let them sit at room temperature, stirring occasionally, until slightly softened and flavorful (about 15 minutes).
Step 5: Use immediately or transfer to an airtight container and refrigerate. They’re best within the first 2–3 days, but can last up to 1 week in the fridge. After the first day, the texture begins to soften.
Flavor Variations & Swaps
- Want it sweeter? Add a touch more sugar. Prefer it sharper? Use distilled white vinegar or apple cider vinegar instead of rice vinegar.
- You can also add aromatics like garlic, ginger slices, mustard seeds, or fresh herbs.
- I often double the recipe and use a mix of carrots, onions, and bell peppers.
- Try them as a topper for these banh mi burgers (pictured below), spicy salmon bowls or chickpea flatbreads.
Recipe Tips for the Best Quick Pickled Vegetables
- Slice thin for fast flavor. Use a sharp knife or mandoline to slice vegetables about ⅛-inch thick. Thinner cuts absorb the brine quickly and stay crisp. Carrots can be julienned or thinly shaved with a vegetable peeler.
- Use a hot brine. Heating the vinegar, sugar, salt, and spices helps dissolve everything evenly and jumpstarts the pickling process. Pour it over the vegetables while hot for best absorption.
- Let the veggies bend—but not break. You’ll know they’re ready when they start to look slightly translucent and flexible, but still have some bite. They shouldn’t be mushy.
- Double the batch for later. These pickles go fast! You can easily double or triple the recipe. Just store the veggies in jars or airtight containers and use a large enough bowl when pouring the hot brine.
- Serve creatively. Beyond bowls and sandwiches, try them in wraps, on avocado toast, as a topping for grain salads, or tucked into summer picnic boards.
Recipe FAQs
Crunchy vegetables work best: radishes, carrots, cucumbers, red onions, bell peppers, and cabbage are all great options.
Yes—for quick absorption, the vinegar mixture should be hot when poured over the vegetables.
Store them in a sealed container in the fridge for up to 1 week. They’re best within the first 2–3 days for crisp texture.
It’s not recommended for food safety reasons, but you can use the leftover brine in salad dressings or marinades.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Once you start making your own quick pickles, it’s hard to stop. They’re bright, crunchy, endlessly versatile—and so much easier than you might think. If you love this kind of easy flavor boost, check out my yogurt feta dip or this Indian-spiced chickpea stew for more meals with bold personality.
PS. More Veggie Love
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Get the Recipe
Quick Pickled Vegetables (No Canning)
Ingredients
- 4 medium radishes, halved and very thinly sliced
- 1 medium carrot, julienned
- 2 Persian cucumbers (or ½ small English cucumber), very thinly sliced
- 3 tablespoons rice vinegar
- 2 teaspoons sugar
- ¾ teaspoon kosher salt
- Pinch red pepper flakes
Instructions
- Place the radishes, carrot and cucumber in a heatproof bowl. Bring the vinegar, sugar, salt and red pepper flakes to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the vegetables and toss to coat. Let sit, stirring occasionally, until slightly softened. Do Ahead: The pickled vegetables can be refrigerated for up to 1 day.
Notes
- Slice thin for fast flavor. Use a sharp knife or mandoline to slice vegetables about ⅛-inch thick. Thinner cuts absorb the brine quickly and stay crisp. Carrots can be julienned or thinly shaved with a vegetable peeler.
- Use a hot brine. Heating the vinegar, sugar, salt, and spices helps dissolve everything evenly and jumpstarts the pickling process. Pour it over the vegetables while hot for best absorption.
- Let the veggies bend—but not break. You’ll know they’re ready when they start to look slightly translucent and flexible, but still have some bite. They shouldn’t be mushy.
- Double the batch for later. These pickles go fast! You can easily double or triple the recipe. Just store the veggies in jars or airtight containers and use a large enough bowl when pouring the hot brine.
- Customize the flavor. Try adding garlic slices, ginger, mustard seeds, or a sprig of dill. Swap rice vinegar for apple cider or white vinegar for a more assertive punch.
- Serve creatively. Beyond bowls and sandwiches, try them in wraps, on avocado toast, as a topping for grain salads, or tucked into summer picnic boards.
