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In the most basic of terms, quick pickling is a type of food preservation that uses vinegar. Like most things, there are more complex variations of the process but quick pickling is just that, quick. A basic pickling brine for refrigerated pickled vegetables is a simple ratio of 3:2:1 and is a snap to make. Pickled vegetables will last 3-4 weeks when refrigerated. Pictured left to right are: pickled cabbage, pickled carrots and a combination pickled carrots, cabbage and dried cranberries. The cabbage and carrots were thinly sliced and red pepper flakes were added to all three for a bit of spice. Great for bánh mì and pulled pork sandwiches.

Ingredients:

  • 3 parts vinegar (acid)
  • 2 parts water
  • 1 part sugar/sweetener
  • salt (kosher or pickling)
Main Ingredient(s): Cabbage, Carrots, Cucumbers

For example:

1 cup vinegar, 2/3 cup water, 1/3 cup sugar, 1 Tbsp salt

Steps:

  • Heat water and dissolve sugar and salt in hot water, add vinegar and mix well. Add optional add-in ingredients, if using. Let cool to room temperature.

  • Pour pickling brine over prepped vegetables, cover, refrigerate and let sit at least one hour before serving.

Chef’s tips:

Experiment with different vinegars – white, apple cider and red wine are best. If using a low-acid vinegar like rice wine, use 1/3 more vinegar and 1/3 less water.

Different sugars and sweeteners may be used. Adjust sweetness with choice of vegetable. For example, aim for a sharp/tart or a sweet/hot flavor profile.

Add-in suggestions: pickling spices, garlic, fresh or dried herbs, peppercorns, red pepper flakes, cloves, cinnamon sticks, mustard seed

Photo of Ingredients for Basic Pickling Brine includes container of sugar, jug of apple cider vinegar and box of Kosher salt.
Photo of clear bowl of cooled pickling brine.
Photo of 3 mason jars of pickled vegetables, from left to right pickled cabbage, combination of pickled cabbage, carrots and cranberries, and pickled carrots.
Photo of blue willow bowl with serving of Quick Pickled Cabbage with mason jar of Quick Pickled Cabbage in background.
Photo of white bowl filled with Quick Pickled Cabbage, Carrot and Cranberry Combination and mason jar full in background.
Photo of bowl of Quick Pickled Carrots with mason jar of Quick Pickled Carrots in Background.
VT Fresh Cooked, Ate, Approved graphic with a check mark.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: May 29, 2025