Quick Mixed Pickles

A glass jar of mixed pickles sits on a wooden cutting board with a gray linen.

A combination of mixed vegetables pickled in a quick brine of unseasoned rice vinegar, salt and sugar. Try these bright, slightly sweet pickles as a snack, on sandwiches, on salads, or with hot wings!

5 from 107 votes

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Course: Side Dish, Snack

Cuisine: American

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: servings

Calories: 39kcal

Equipment

Ingredients

2 cups mixed sliced or chopped vegetables more or less, to fill ⅔ of glass jar or other nonreactive container
2 cups unseasoned rice vinegar
4 tablespoons sugar
6 teaspoons kosher salt

Instructions

First, add vinegar to a small pot over medium high heat.
Add the salt and sugar and let the mixture come to a simmer. Stir to combine.
Add the chopped vegetables to a glass jar or other nonreactive container, such as a ceramic dish.
Pour the vinegar, salt and sugar mixture over the vegetables, being sure not to burn yourself or overfill the container.
The jar will be hot. Carefully secure the lid of the container and move to the refrigerator to cool.

Notes

You can use any mix of relatively hard vegetables such as cucumber, carrot, celery, onion, garlic, spicy or sweet peppers, radish, and cauliflower.
Each serving is approximately ¼ cup.
I would not recommend using softer vegetables like lettuces.
Use caution when handling hot liquid. The jar will also become hot once the liquid is poured in.
The flavor of these pickles will intensify over time. They are delicious right away but try them again in 2 to 3 days!
Be sure to use any pickles with onion or garlic within 2 weeks for food safety. Batches with no onion or garlic can be safely consumed up to 4 weeks later.

Nutrition