Quick Pickled Vegetables: Guide & Recipes

– 1 cup vinegar (our go-to is apple cider, distilled white, or red wine) – 1 cup water – 3/4 tsp sea salt (depending on vegetable used and preferred saltiness) – 1 Tbsp cane sugar (or sub stevia to taste)


Put your pick of vinegar, water, salt, and sugar in a small saucepan. Warm it up on medium-low and stir it to mix the sugar and salt completely.

If you think the flavour needs it, add more salt or sugar to suit your taste.

Cover all of the veggies with brine by pouring it over them. You can add more vinegar or water to cover if you need to.

We like to let the brine cool down before canning cucumbers so the cucumbers keep their colour and crunch.

Put the lid on tight and shake to mix. Put it in the fridge for at least an hour.

The longer it marinates, the stronger and deeper the flavours will get. The taste is at its best after 24 hours.