There’s something magical about opening the fridge and finding a jar of vibrant, tangy, crunchy pickled veggies just waiting to jazz up your meal. I like to call these quick-pickled delights Quickles—because they come together quickly and pack a whole lot of pickled punch!

These beauties aren’t just a treat for your taste buds—they’re a full-on rainbow for your eyes. And you know what they say: eat the rainbow, see the unicorns. Okay, maybe I just say that, but honestly, with these colorful veggies, don’t be surprised if a unicorn comes trotting through your kitchen.

Servings

Ingredients

Quickle Liquid

1 cup water
3 cups raw unfiltered apple cider vinegar
1 tbsp whole black peppercorns
2 tbsp fresh dill leaves
2 tsp sea salt
1 tsp 1 teaspoon

Vegetables

1 onion (quartered and thinly sliced)
2 cups small cauliflower florets (go wild with purple and green for extra fun)
2 whole carrots (sliced thin on a mandoline or into ¼-inch-thick slices)
1 cup small-diced yellow or red beets

Get Recipe Ingredients

Instructions

Make the Quickle Liquid: In a medium saucepan, combine all the quickle liquid ingredients with 1 cup water and bring to a boil.
Assemble the Jars: Divide your vibrant veggies among individual glass jars with lids. Pour enough hot quickle liquid into each jar to cover the vegetables completely.
Cool & Store: Let the jars cool to room temperature before sealing tightly. Store in the refrigerator for up to 2 months. (Pro tip: Always use a clean fork or spoon when diving in—your quickles like to stay fresh and funky, not funky-funky!)

So go ahead, fill your jars with a rainbow, and let these Quickles bring a pop of color and a zesty crunch to your everyday eats. Who knew eating your veggies could feel like a little party in your mouth?