Quick Marinated Pickles recipe

Quick Marinated Pickles

These pickles couldn't be easier! Even better, they are no-salt added! Enjoy the delicious tang of pickled vegetables as a snack, in a salad, or as the perfect addition to your charcuterie board.

Prep Time

Servings

2 medium carrots, cut into ¼ inch (0.6 cm) slices (2)

1 medium English cucumber, cut into ¼ inch slices (1)

1 small white onion, thinly sliced (1)

1 cup cider vinegar (250 mL)

½ cup water (125 mL)

¼ cup sugar (60 mL)

3 Tbsp canola oil (45 mL)

2 tsp pickling spices (10 mL)

  1. Prepare vegetables. Transfer to a large bowl.
  2. Combine remaining ingredients in a medium saucepan. Place over high heat and bring mixture to a boil. Reduce heat and simmer 2 – 3 minutes. Immediately pour over vegetables. Cover and let cool completely, stirring occasionally. Transfer to a large jar and refrigerate. Pickles will keep for about 2 weeks.

Ingredients

2 medium carrots, cut into ¼ inch (0.6 cm) slices (2)

1 medium English cucumber, cut into ¼ inch slices (1)

1 small white onion, thinly sliced (1)

1 cup cider vinegar (250 mL)

½ cup water (125 mL)

¼ cup sugar (60 mL)

3 Tbsp canola oil (45 mL)

2 tsp pickling spices (10 mL)

Directions

  1. Prepare vegetables. Transfer to a large bowl.
  2. Combine remaining ingredients in a medium saucepan. Place over high heat and bring mixture to a boil. Reduce heat and simmer 2 – 3 minutes. Immediately pour over vegetables. Cover and let cool completely, stirring occasionally. Transfer to a large jar and refrigerate. Pickles will keep for about 2 weeks.

Nutritional Analysis

Calories

25

Total Fat

0.9 g

Saturated Fat

0 g

Cholesterol

0 mg

Sodium

6 mg

Carbohydrates

3.8 g

Fiber

0.5 g

Protein

0.3 g

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