Quick Pickled Vegetables


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Quick Pickled Vegetables — It’s so easy to make quick pickles! These pickled vegetables take just 10 minutes to prep and are ready to eat after 24 hours. I made pickled carrots and parsnips, but you can use any veggies you have on hand!

two glass jars of Quick Pickled Vegetables

Easy Pickled Vegetables

I love vinegar and vinegary foods. Pickling carrots and parsnips is how I’ve been getting my vinegar groove on lately.

If you’ve never pickled anything, don’t fret. Quick pickling is so fast and easy, and you have nothing to fear. It’s a 10-minute project, and a perfect way to bottle up summertime.

The pickled vegetables become tenderized and softened after a few hours, but the full effect and flavor of the pickling sets in a day or two later as the flavors marry.

The vinegar brine is tangy and sweetish, with a gentle kick from the mustard and peppercorn. Sweet with heat, of sorts. And vinegar has plenty of health benefits. I’ll consider myself super healthy then with all that I’ve been consuming lately!

Quick Pickled Vegetables

What’s in Quick Pickled Vegetables?

For these quick pickles, you’ll need:

  • Carrots
  • Parsnips
  • Granulated sugar
  • White distilled vinegar
  • Favorite grill seasoning blend
  • Dry yellow mustard seeds
  • Salt (optional)

I used carrots and parsnips because they’re quite firm to begin with and I wanted the finished veggies to be firmer and not mushy. They retain plenty of texture, crispiness, and crunch. Cauliflower, rutabaga, beets, and turnips are next!

open jar of pickled carrots

How to Quick Pickle Vegetables

To make the pickle brine, I simply combined equal parts white vinegar and sugar in a saucepan, brought the mixture just to a boil, and poured the brine over raw carrot and raw parsnip spears that I’d packed into jars. To each jar, I also added a few tablespoons of dry yellow mustard grains and some salt-free citrus pepper blend (a blend of lime, orange, and lemon rinds paired with black peppercorns).

Most people add salt to pickle vegetables, but I avoid cooking with or adding salt to our food as much as possible for health reasons. With the right blend of other seasonings, there’s plenty of flavor and a bit of a kick from the mustard grains and peppercorns. No salt needed. Plus, parsnips naturally have a peppery kick, and the spice blend enhanced it.

quick pickles in two jars

Tips for Making Pickled Vegetables

Think outside the box when flavoring your quick pickles. Try Jerk seasoning, chipotle seasoning, mesquite grill seasoning, or Indian spices like curry or garam masala. Remember: pickling doesn’t just have to mean Kosher dills!

Also, when adding the sliced veggies to your jars, make sure to really pack them in. You shouldn’t be able to fit any more veggies into the jars, that’s how full they should be.

Once you pour the brine over the vegetables, screw on the lid and gently shake the jars to distribute the seasonings. And let the pickles cool to room temperature on your counter before placing them in the fridge. If you place the hot glass jar in the fridge, it might crack!

Quick Pickled Vegetables with carrots and parsnips

More Easy Vegetable Recipes:

  • Herb-Roasted Tri-Colored Carrots – Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!
  • Grilled Mexican Corn (Elote) – Learn how to make this EASY and FLAVORFUL grilled Mexican street corn at home in minutes!! Fresh sweet corn is covered in crema, cheese, and finished with chili, lime juice, and cilantro!
  • Cheesy Roasted Asparagus – Even picky eaters will LOVE asparagus when it’s roasted with onions and covered with melted CHEESE!! A fast and EASY side that’s perfect for busy weeknights!
  • Rainbow Roasted Vegetables – Trying to eat more vegetables? Seeing the rainbow should do the trick!! FAST, EASY, and as HEALTHY as it gets!
  • The Best Broccoli Salad — So many textures and flavors in every bite including crunchy broccoli, crisp celery, salty bacon and sunflower seeds, juicy grapes, and sweet raisins.

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5 from 5 votes

Quick Pickled Vegetables

By Averie Sunshine
These pickled vegetables take 10 minutes to prep and are ready to eat after 24 hours. I made pickled carrots and parsnips, but you can use any veggies!
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 2 16-ounce jars
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  • 1 or 2 extra large raw carrots, peeled and sliced into 4-inch by 1/2-inch spears*
  • 1 or 2 large raw parsnips, peeled and sliced into 4-inch by 1/2-inch spears (I did not ‘core’ the parsnip, I used the whole thing)
  • 2 cups granulated sugar
  • 2 cups white distilled vinegar
  • 4 tablespoons Salt-Free Citrus Pepper Blend, or a favorite all-purpose or grill seasoning blend, divided**
  • 2 tablespoons dry yellow mustard grains, divided
  • salt, optional and to taste


  • Place trimmed and sliced carrot spears in one glass jar and parsnips in another glass jar (or mingle them, if preferred); set jars aside. My jars were very well-packed and very stuffed; I couldn’t fit in any more spears.
  • In a medium saucepan, combine sugar and vinegar and heat over medium heat to dissolve sugar, stirring constantly. Allow mixture to come to a boil and then shut the heat off.
  • Pour the mixture over the vegetables, divided equally, or until the liquid comes up to nearly to the top of the jar. I find it’s easiest to pour the vinegar-sugar mixture into a heat-safe, large, glass measuring cup rather than trying to pour from a saucepan directly over the vegetables since more seems to spill onto the counter than get into the jars.
  • Add 2 tablespoons citrus pepper blend and 1 tablespoon mustard to each jar. If adding salt, add it to each jar, to taste.
  • Seal jars and shake gently to disperse spices.
  • Allow jars to cool on counter before transferring to the refrigerator. Do not put hot glass jars into a cold refrigerator, they could crack. Vegetables will be ‘ready’ after about 2 hours, but the full effect of the pickling will set in about 48 hours later. Vegetables will keep refrigerated in jars for many weeks; let common sense and your tastebuds be your guide.


*Try using other vegetables such as cauliflower, beets, turnips, rutabagas, cucumber, or firmer vegetables.
**Think outside the box and add spices and seasoning blends like Jerk seasoning, chipotle seasoning, mesquite grill seasoning, or Indian spices, garlic or onions; add fresh herbs like dill or thyme to the jars.


Serving: 1, Calories: 258kcal, Carbohydrates: 62g, Protein: 1g, Sodium: 3364mg, Fiber: 3g, Sugar: 54g

Nutrition information is automatically calculated, so should only be used as an approximation.

Even More Summer Vegetable Recipes:

Mexican Grilled Corn and Zucchini Salad — A healthy EASY salad that’s ready in 15 minutes and so flavorful!! Corn, zucchini, cilantro, queso fresco and more are tossed in a DELISH creamy lime sauce!

Mexican Grilled Corn and Zucchini Salad

Tomato Mozzarella Salad with Basil and Quinoa — This cold quinoa salad is packed with fresh Italian flavors. You can easily mix and match the ingredients to use up any fresh produce you have on hand.
Tomato Mozzarella Salad with Basil and Quinoa
Skinny Mexican Corn and Bean Salad — Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that’s perfectly light.
Skinny Mexican Corn and Bean Salad

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 5 stars
    I love these simple recipes, and your beautiful photos! These turned out delicious! Thank you so much!

  2. 5 stars
    I love these simple recipes, and your beautiful photos! These turned out delicious! Thank you so much!

  3. I pickle beets from the garden, nothing better than home grown. I boil then simer till fork tender then peel and slice. I also use pickling spice and cook with the vinegar mixture. They last the entire winter and everyone loves them. I also sliced small 1-1/2″ zucchini into a jar and made a tarter brine that is delicious.