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  • Writer's pictureKimberly H. Morris

Quick Pickled Veggies

Serves 4-6 people, Prep time is 20 minutes, 1 week minimum before serving

Pickled veggies are great on their own, or as a topping on your salad or Buddha bowls.

Any vinegar will work (white, apple or red) except Balsamic


  • 1 1/2 cups water for pickling

  • 3 cups water for red potatoes

  • 1 1/2 cups of apple cider vinegar (or white, or red)

  • 1/4 cup sugar (optional)

  • 1 tablespoon black peppercorns

  • 1 teaspoon mustard seeds or coriander (optional)

  • fresh herbs thyme, oregano or rosemary (optional)

  • 2-3 garlic cloves, skinned removed

  • 1 1/2 pound of veggies: broccoli, carrots, red onions, green beans and red potatoes


  1. Boil water and cook red potatoes; while they are cooking, prep all your other vegetables

  2. Cut green bean ends, cut the broccoli and carrots (if you didn't buy pre cut) so they fit in the jar

  3. Once potatoes are cool, quarter them (cut once down the middle, then cut each piece once again)

  4. Add all vegetables and spices to glass jars,

  5. Boil 1 1/2 cups water, and red wine vinegar and sugar; once sugar dissolves, pour into each jar

  6. Let cool, then store in fridge

NOTE: Veggies can be stored in fridge for 30 days

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