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Easy Tangy Quick Pickled Summer Vegetables

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A quick and easy recipe for tangy, crunchy pickled summer vegetables perfect for snacks, sandwiches, and salads. Ready in just 30 minutes with simple pantry staples.

Ingredients

Scale
  • 2 medium cucumbers, thinly sliced (Kirby cucumbers recommended)
  • 2 large carrots, peeled and cut into sticks
  • 1 cup cherry tomatoes, halved
  • ½ cup small pearl onions, peeled (optional)
  • A few sprigs fresh dill
  • 2 garlic cloves, smashed
  • 1 tablespoon mustard seeds
  • 1 teaspoon black peppercorns
  • ½ teaspoon red chili flakes (optional)
  • 1 cup (240 ml) white vinegar (can substitute with apple cider vinegar)
  • 1 cup (240 ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon salt (pickling or kosher salt recommended)
  • 1 teaspoon honey (optional)

Instructions

  1. Wash all vegetables thoroughly. Slice cucumbers thinly (about 1/8 inch or 3 mm thick) and cut carrots into sticks about 3 inches (7.5 cm) long. Halve cherry tomatoes and peel pearl onions. Place all in a large mixing bowl.
  2. In a small saucepan, combine white vinegar, water, granulated sugar, salt, and honey. Heat over medium heat, stirring until sugar and salt dissolve (about 3-5 minutes). Remove from heat and let cool slightly.
  3. Add mustard seeds, black peppercorns, red chili flakes (if using), smashed garlic cloves, and fresh dill to the bowl with vegetables. Toss gently to combine.
  4. Transfer the vegetables and spices evenly into glass jars, leaving about ½ inch (1.3 cm) headspace at the top.
  5. Pour the warm brine over the packed vegetables, ensuring they are fully submerged. Press down gently if needed.
  6. Seal jars tightly and let cool to room temperature, then refrigerate.
  7. Pickles are ready to eat after 30 minutes, but flavor improves if left overnight. Store in the fridge for up to 2 weeks.

Notes

Use thin, uniform slices for even pickling and better crunch. Warm the brine only enough to dissolve sugar and salt to preserve flavor. Let pickles rest overnight for best taste. Press floating veggies down to keep submerged. Substitute honey with maple syrup or agave nectar for vegan version. Experiment with different vinegars and herbs for variations.

Nutrition

Keywords: quick pickled vegetables, summer vegetables, tangy pickles, easy pickles, healthy snacks, refrigerator pickles, cucumber pickles, carrot pickles

Find it online: https://shimmersnack.com/easy-tangy-quick-pickled-summer-vegetables-recipe-for-perfect-snacks/