Quick and Easy Pickled Vegetables


  • 2 cups water
  • ½ cup white (or apple cider) vinegar
  • 1½ Tbsp granulated sugar
  • 2 tsp salt
  • Pinch of whole black pepper
  • 1 garlic clove, cut in half
  • 1 bay leaf (optional: recommended for cauliflower, carrots, and radishes)
  • 1 cucumber, sliced (or other vegetables: radish, carrots, cauliflower, red onion, okra)


(approx. 1 pickle; makes 12 servings)

12 calories; 3 grams carbohydrate; 0 grams fat; 0 grams protein; 0 grams dietary fiber
Average cost for one recipe: $0.93


Combine the water, vinegar, salt, and sugar into a mixing bowl and whisk together until sugar and salt are dissolved. Chop garlic into half, and add garlic, black pepper, and optional bay leaf to vinegar mixture. Chop or slice vegetable into desired size and place in jar. Cover the vegetables with the vinegar mixture and close jar. Let the jar sit in the refrigerator for at least one day before eating. Pickled vegetables will last in the refrigerator for 4-7 days.