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Quick Spicy Pickled Vegetables

Prep Time
Total Time

12 servings

Try our great spicy pickled vegetables recipe. These Quick Spicy Pickled Vegetables take only 20 minutes to prep and are ready to eat in 24 hours.

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What You Need

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Make It

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  • Bring vinegar, fennel seed and crushed pepper just to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Remove from heat
  • Place 2 thyme sprigs and 1 bay leaf in each of 3 (16-oz) jars; top evenly with onions, carrots and cauliflower.
  • Pour vinegar mixture over vegetables, evenly distributing seasonings among jars. Cover with lids. Cool completely.
  • Refrigerate 24 hours. Remove and discard bay leaves before serving.

Special Equipment Needed


These delicious pickled vegetables can be refrigerated up to 1 month before serving.


Substitute bell pepper strips for the carrots or cauliflower.


  • 12 servings

Healthy Living

Nutrition Bonus

These tangy low-sodium pickled vegetables are irresistible. They make a great fat-free side dish that's high in vitamin A, thanks to the carrots.

Nutritional Information

Serving Size 12 servings
Calories 50
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 20mg
Carbohydrate 11g
Dietary fiber 1g
Sugars 9g
Protein 0.6071g
% Daily Value
Vitamin A 110 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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