Quick Pickled Vegetables

If you’ve got a bunch of veggies sitting in your fridge right now, this is your sign to grab them, because we’re making Quick Pickled Vegetables. Growing up in an Armenian household, pickled veggies were always a staple. My dad still makes them all the time, but he uses a traditional salt fermentation process that takes much longer. Delicious? Absolutely. Fast? Not even a little. This version is my go-to when I want those same bold, tangy flavors without the wait. The vinegar brine works its magic almost instantly, giving you crunchy, perfectly pickled veggies in no time.

Four glass jars filled with assorted pickled vegetables, such as carrots, cauliflower, peppers, and squash, sit on a countertop with spices scattered around and green tiles in the background.

Friends, I can’t tell you how many times I’ve opened my fridge, stared at a drawer full of veggies on their last leg, and thought: okay, we need a plan. That’s exactly where these quick pickled veggies come in. It’s the ultimate clean-out-your-fridge recipe, and it turns random produce into something vibrant, crunchy, and seriously addictive.

Growing up in an Armenian household, pickled vegetables were basically a love language. My dad makes huge batches using a salt fermentation process. All big jars, lots of patience, and the kind of strong flavors that only happen after days of waiting. I adore his version, but sometimes I just want that tangy bite right now. That’s where this vinegar brine comes in. It gives you all the flavor you crave, but almost instantly. Pour it over the chopped veggies and boom—you’ve got fresh, bright, perfectly pickled veggies you can eat immediately.

Turn leftover veggies into something delicious, snack on them straight from the jar, pile them onto bowls or sandwiches, or serve them when you need a quick appetizer. Once you taste these, you’ll understand why I keep a jar in my fridge at all times.

A kitchen counter with chopped cauliflower, cabbage, carrots, cucumbers, garlic, yellow bell peppers, bay leaves, spices, salt, a mason jar, and a glass of water, set against a green tiled wall. — *To make, you’ll need veggies of choice, filtered water, white vinegar, sugar, salt, peppercorns, bay leaves, and oregano.*

A glass bowl filled with assorted fresh vegetables, including cauliflower, carrots, cucumbers, and bell peppers, sits on a white countertop surrounded by spices, salt, and additional cut vegetables. — *To make, you’ll need veggies of choice, filtered water, white vinegar, sugar, salt, peppercorns, bay leaves, and oregano.*

What You Need to Make These Quick Pickled Veggies

Veggies: Use whatever you’ve got hanging out in your fridge (cabbage, carrots, cucumbers, cauliflower, peppers). Literally anything goes! The mix of colors and textures is what makes this so fun and zero-waste friendly.
Filtered Water: Forms the base of the brine. Using filtered water helps the pickles stay crisp.
White Vinegar: The key to quick pickling! It brings the perfect tang and instantly transforms raw veggies into something even more delicious.
Sugar: Just a touch to balance the acidity of the vinegar. It doesn’t make the pickles sweet, just perfectly rounded in flavor.

A close-up of a white pot containing water, coarse salt, whole black peppercorns, dried oregano, and bay leaves. Someone is pouring more water from a glass jar into the pot. — Next, prepare the brine. In a large pot, add the filtered water, white vinegar, sugar, kosher salt, peppercorns, bay leaves, and oregano. Bring the mixture to a boil over medium-high heat, stirring occasionally to help the sugar and salt dissolve.

Kosher Salt: Essential for seasoning the brine and enhancing all those fresh veggie flavors. Kosher salt dissolves well and gives the cleanest taste.
Peppercorns: Whole peppercorns add a subtle spicy warmth.
Bay Leaves: These infuse the brine with a savory, slightly herbal depth that makes the pickles taste more complex.
Oregano: A little dried oregano goes a long way.

How to Make These Quick Pickled Vegetables

To make these quick pickled veggies, start by preparing all of your vegetables. Cut the cabbage, carrots, cucumbers, cauliflower, and bell peppers (or whatever veggies you’re using) into large pieces and place them into a big mixing bowl. Add the whole garlic cloves right into the bowl.

Next, prepare the brine. In a large pot, add the filtered water, white vinegar, sugar, kosher salt, peppercorns, bay leaves, and oregano. Bring the mixture to a boil over medium-high heat, stirring occasionally to help the sugar and salt dissolve.

A hand pours liquid from a measuring cup into a bowl filled with sliced carrots, cucumbers, cauliflower, cabbage, garlic cloves, and spices. Other fresh vegetables and jars are visible on a white countertop. — *Then, pour the brine over the bowl of chopped veggies, making sure they’re fully submerged.*

A hand pours brine from a ladle into glass jars filled with mixed vegetables, including carrots, cauliflower, and green beans, preparing homemade pickles on a kitchen counter. — *Then, pour the brine over the bowl of chopped veggies, making sure they’re fully submerged.*

Once the brine reaches a boil, turn off the heat and let it cool. The goal is for the brine to be warm but not boiling so it softens the veggies without cooking them.

Then, pour the brine over the bowl of chopped veggies, making sure they’re fully submerged. Transfer everything into your storage jars or containers of choice, packing the veggies in tightly and pouring the remaining brine over the top.

You can enjoy the veggies immediately for a quick, lightly pickled crunch, or refrigerate them and let the flavors intensify over the next few days. Enjoy!

Frequently Asked Questions

Do I have to cool the brine before pouring it over the veggies?

Let it cool slightly. Hot (not boiling) brine helps soften more firm veggies, but boiling brine may overcook them.

Does the sugar have to be included?

A little sugar balances the acidity. You could try reducing it, but I don’t recommend skipping it entirely.

How soon can I eat them?

Immediately! They get more intense after a few hours and even better the next day.

How long do these pickled veggies last?

They stay fresh for up to 2 weeks in the fridge, though the flavor keeps intensifying.

Do the veggies need to be completely submerged?

They do. If they aren’t fully covered, the top pieces won’t pickle properly.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.