How to Master a Quick Pickle

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pickled vegetables in jars

Quick pickles add a lot of depth to the flavor profile of a dish. Let’s dive into how to master the quick pickle. In only 35 minutes, you will have quick pickles that add crunch, acid, and bite to your dish!


What Vegetables or Fruits can be Pickled?

  • Asparagus
  • Beets
  • Bell Peppers
  • Blueberries
  • Cabbage
  • Carrots
  • Cauliflower
  • Cherries
  • Cucumber
  • Fennel
  • Ginger
  • Mushrooms
  • Radishes
  • Shallots
  • Turnips
vegetables cut on a cutting board

How Should the Vegetables or Fruits Be Cut?

To achieve a quick pickle in only 35 minutes, you will need to cut your vegetables or fruits thinly to allow them to pickle in a short time.

vegetables cut on a cutting board

Essential Ingredients and Ratios for a Pickling Liquid

To create a pickling liquid, boil the following ingredients:

  • 1/2 cup acid (typically white vinegar)
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon sugar

The amount of pickling liquid will depend on the number of vegetables or fruits that are pickled. The rule of thumb is to ensure that your vegetables or fruits are fully submerged in the liquid.

Alternative Acids

  • Red Wine Vinegar
  • Apple Cider Vinegar
  • Champagne Vinegar
  • Rice Wine Vinegar

Noteworthy Additions to Pickling Liquid

You may add spices or herbs to a brine. When you add spices to your brine, ensure they are whole spices and not ground spices.

  • Coriander seeds
  • Mustard seeds
  • Whole cloves
  • Whole nutmeg
  • Dill seeds
  • Fennel Seeds
  • Anise seeds
  • Cumin seeds
  • Pink peppercorns
  • Black peppercorns
  • Lime Juice
  • Lemon Juice
vegetables cut on a cutting board

How to Eat Quick Pickles

Below is a list of ways to enhance a dish with pickled vegetables:

  • Alongside thinly sliced beef
  • On top of a filet of whitefish
  • Inside a fish or chicken taco
  • Dressing a burger
  • Dressing a sandwich
  • Tossed in a salad
  • Inside a rice bowl
pickled shallots on salad

Tips for Storing The Pickles

Store vegetables and fruits in a sealed container or jar, in the pickling liquid, and refrigerate. Consume after 30 minutes (for a quick pickle) or up to 4 weeks (for a standard pickle).

pickled vegetables in jars
How to Master a Quick Pickle
Ever wonder how to pickle vegetables or fruits at home? Look no further. Here, you will learn the essential ingredients and ratios, noteworthy alternatives and additives, and storage tips.
5 from 1 vote
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Course Breakfast, Dinner, Lunch, Side Dish
Cuisine Fusion
Servings 6
Calories 7 kcal


  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 shallot or other vegetable, thinly sliced


1. Thinly Slice Vegetables or Fruits
  • Thinly slice shallots (or other desired vegetables).
  • Place into a clean jar that has a lid.
2. Boil Pickling Liquid
  • Combine water, white vinegar, salt, and sugar into a saucepan on the stovetop at high heat, along with desired whole spices.
  • Boil for 5 minutes.
3. Add Pickling Liquid to Jar
  • Pour pickling liquid into the jar of shallots.
  • Allow shallots to sit in the brine for 30 minutes uncovered. We have suggested you use a jar with a lid so that you may seal the jar after the pickling liquid has cooled and refrigerate the pickled vegetables for future use.
  • Serve and enjoy!



Calories: 7kcalCarbohydrates: 1gProtein: 1gFat: 1gSodium: 389mgPotassium: 14mgFiber: 1gSugar: 1gVitamin C: 1mgIron: 1mg
Keyword Quick, simple
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About Savory Suitcase
Hello, I’m Kristina, Founder and Head Blogger of Savory Suitcase… the one-stop-shop for the international foodie. 

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Hello, I’m Kristina, Founder and Head Blogger of Savory Suitcase… the one-stop-shop for the international foodie.


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