Quick-Pickled Vegetables
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This recipe for quick-pickled vegetables is a versatile vegan staple that adds a bright, acidic lift to almost any meal. By using a simple brine of rice vinegar, sugar and salt, you can transform crunchy garden vegetables like carrots, red onions and cucumbers into a tangy garnish in just ten minutes. The gentle squeezing technique ensures the flavours penetrate quickly, resulting in a vibrant condiment that balances rich or spicy dishes perfectly.
Ideal for topping homemade tacos, filling sandwiches or garnishing a fresh salad bowl, these pickles provide a satisfying crunch and a professional finish to your cooking. While they are ready to eat almost immediately, any leftovers can be stored in the fridge for a few days, making them a brilliant make-ahead option for busy weeknights or summer barbecues.
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Ingredients for Quick-Pickled Vegetables
120ml unseasoned rice vinegar
1 tablespoon sugar
2 teaspoons kosher salt
150g thinly sliced vegetables (such as carrot, red onion, and/or cucumber)
How to make Quick-Pickled Vegetables
Back to contentsWhisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
Vegetables can be pickled 3 days ahead. Cover and chill.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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