Spicy Quick-Pickled Veggies Recipe

Spicy Quick-Pickled Veggies Recipe

How To Make Spicy Quick-Pickled Veggies

Sweet, tangy, and incredibly spicy flavors makes up this deliciously pickled veggies! Whip up a batch in just 20 fast minutes.

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes



  • ½medium cauliflower,florets cut into small, bite-sized pieces
  • 2medium carrots,cut on a sharp diagonal into ⅛-inch thin rounds
  • 1small onion,white or yellow, sliced into very thin rounds
  • 2medium jalapeños,sliced into thin rounds
  • 6garlic cloves,quartered
  • 1cupplain white vinegar
  • 1cupwater
  • 1tbspsalt
  • tbsphoney
  • 1bay leaf
  • 1tsporegano
  • freshly ground black pepper


  1. Pack the cauliflower, carrots, onion, jalapeños, and garlic into a quart-sized wide-mouth mason jar.

  2. In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano, and a generous amount of freshly ground black pepper.

  3. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. Tuck the bay leaf into the side of the jar.

  4. Let the pickles cool to room temperature before gently tapping the jar to remove air bubbles.

  5. Serve as desired, and enjoy!


  • Calories: 84.39kcal
  • Fat: 0.39g
  • Saturated Fat: 0.14g
  • Monounsaturated Fat: 0.04g
  • Polyunsaturated Fat: 0.10g
  • Carbohydrates: 17.46g
  • Fiber: 3.27g
  • Sugar: 10.43g
  • Protein: 2.38g
  • Sodium: 606.53mg
  • Calcium: 54.17mg
  • Potassium: 398.21mg
  • Iron: 0.82mg
  • Vitamin A: 259.35µg
  • Vitamin C: 48.34mg
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