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pickled vegetables
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5 from 6 votes

Pickled Vegetables

A detailed guide on how to make the perfect pickled vegetables.
Prep Time20 mins
Cook Time10 mins
Course: Side Dish
Cuisine: American
Keyword: pickled vegetables
Servings: 6 people
Calories: 71kcal




  • 3 large carrots
  • 1 red onion
  • ½ daikon

Pickling Liquid

  • 4 cups water
  • 4 cups vinegar
  • 2 tbsp sugar optional
  • 2 tsp salt optional


  • Combine all the ingredients for the pickling liquid in a pan. Heat to a boil and lower to a simmer. Simmer for 1-2 minutes.
  • Remove the liquid from the heat and cool to room temperature (~30 minutes). Taste and adjust to your tastes.
  • While the liquid is cooling, cut your vegetables and place them in a glass jar.
  • Pour the liquid over the vegetables, ensuring they are completely submerged.
  • Cover the jars and place in the fridge for a few hours up to 3 months.


Play around with the ratio of water to vinegar and the type of vinegars to change the flavor of your pickled vegetables.


Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 814mg | Potassium: 188mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5095IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg