3 Uses for Quick Pickled Vegetables

Homemade pickled vegetables like radishes, beets, onions, and carrots are simple to make and easy to use.


  • 1 cup carrots, thinly sliced
  • 1 cup beets, thinly sliced
  • 1 cup radishes, thinly sliced
  • 1 cup onions, thinly sliced
  • 1 cup rice wine vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 tablespoon kosher salt


  1. Place vegetables in 1 large jar, or separate the vegetables into 4 different smaller jars.
  2. In a medium pot, add vinegar, water, sugar, and salt, and bring to a boil. Immediately remove from heat.
  3. Pour hot brining liquid over the vegetables. Let cool, and store in the refrigerator sealed tightly. They’re best served the next day!
  4. 2nd Use for Recipe: Three uses for pickled veggies: Over tacos, in salads/grain bowls, or for pickled vegetable/crudite boards.