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Quick Pickle Vegetables

Quick Pickle Vegetables



  • 6 carrots, peeled, sliced
  • 1 red onion, ends removed, quartered
  • 3 bell peppers, cut into thick slices
  • 1 head cauliflower, florets only
  • 1 pound green beans, stems removed



  1. Place all vegetables in a large resealable container. Combine all brine ingredients in a stockpot.
  2. Bring to a boil. Pour over vegetables. Cover and refrigerate at least 24 hours before using. Serve over a bed of mixed greens.