Sweet and Spicy Quick Pickled Veggies

April 14, 2017

Author Notes: These Sweet and Spicy Quick Pickled Veggies are the perfect zesty snack or accompaniment to your spring grilled meals. Plus, no cooking required!Paige

Makes: 2 quarts


  • Jar sized vegetables — I used a mix of green beans, carrots, and Persian cucumber, but the sky's the limit!
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 1/4 cups distilled white vinegar
  • 2 tablespoons coriander seeds
  • 1 tablespoon peppercorns
  • 6 large garlic cloves, halved
  • 4-6 dried hot chiles, I used Arbol
  • 10 sprigs of dill
In This Recipe


  1. Pack vegetables into 2 clean 1-quart glass jars. In a bowl, combine the salt, sugar, vinegar, coriander, peppercorns, and garlic. Whisk until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Tightly close the jars and refrigerate overnight or for up to 1 month. Alternatively, you could follow proper canning procedures to preserve them.

More Great Recipes:
Coriander|Dill|Vegetable|Vinegar|Pickle & Preserve|Spring|Snack|Side

Reviews (4) Questions (0)

4 Reviews

Author Comment
Paige April 22, 2017
The list has been updated! So sorry for leaving those important ingredients off the list.
Julie April 22, 2017
I was excited to find a quick pickle recipe---this one seems easy, but Paige, can you please update the ingredients list, ie how much/what kind of vinegar?
judy April 22, 2017
Just read thru it again--states to add peppercorns and garlic--also not in the ingredient list. Hmmm
judy April 22, 2017
How much vinegar?<br />