Pickled Pink: Easy Homemade Pickled Vegetables

Prep time: 15 minutes

Rest time: 3–4 hours (or overnight for stronger flavour)

Total time: About 4 hours

Difficulty: Easy

Keywords: homemade pickles, easy pickled vegetables, quick pickling recipe, DIY food gifts

A Saturday Afternoon Pickling Adventure

It was a sunny Saturday afternoon, and I had just come back from a walk carrying a somewhat heavy load—an assortment of vegetables from a discount grocer, ready to be transformed into something delicious at my partner’s request.

Before this, I had never made pickles—or done any kind of pickling. I thought it would be a long, complicated process. To my surprise, it turned out to be incredibly simple and satisfying—much easier than making jam!

Why Make Your Own Pickles?

I had previously bought a big jar of mixed pickled vegetables at my boyfriend’s request. The flavour was okay, but not quite what we wanted—too many seeds, not enough tang.

The best part about making your own pickles is that you get to customize the flavour and choose your favourite vegetables. You can make them salty, tangy, garlicky, spicy—or all of the above!

First Attempt: Learning the Brine Basics

My first homemade batch was underwhelming. The brine was too weak, and even after waiting a week, the vegetables tasted plain. That’s when I decided to tweak things and make my own version.

A quick search led me to a few recipes, but I adjusted them to suit our taste—adding more pickling salt, vinegar, and dill. This version was so flavourful that the pickles were ready to eat the same day.

Quick Pickled Vegetables Recipe

Ingredients

• 1 cup water

• 1 cup pickling vinegar

• 1½ tablespoons pickling salt

• ½ teaspoon dried dill (or 1 tablespoon fresh dill)

• 2 cloves garlic, sliced

• Assorted vegetables:

  • Cauliflower florets

  • Sliced red onion

  • Sliced radishes

  • Cucumber spears

  • Carrot sticks

Instructions

1. Prepare your jar:

   Fill a large glass jar with your chosen vegetables. Mix colours and textures for a cheerful look.

   
   

2. Make the brine:

   In a small pot, combine water and vinegar over medium-low heat. Stir in the pickling salt until fully dissolved. Add dill and garlic toward the end.

   
   

3. Simmer gently:

   Bring the mixture to a slow boil for one to two minutes, ensuring the salt has dissolved and the flavour tastes balanced.

   
   

4. Pour and seal:

   Carefully pour the hot brine over the vegetables, filling the jar to the top. Let it cool to room temperature.

   
   

5. Refrigerate:

   Once cooled, seal and place in the fridge for at least 3–4 hours. Overnight is even better for deeper flavour.

   
   

The Results: Pretty and Perfectly Tangy

The finished pickles had a gorgeous pink brine with colourful vegetables floating like confetti. After a few hours, they were salty, sour, and fragrant with dill and garlic.

By the next day, they were even better—crisp, flavourful, and perfect as a side dish or snack.

A Thoughtful Homemade Gift Idea

These quick pickled vegetables make wonderful DIY holiday gifts. Their festive pink colour looks beautiful in a glass jar tied with a ribbon. They’re especially great for friends or family looking to cut down on sweets while still enjoying a homemade treat.

Final Thoughts

I’m so glad I tried pickling again—it was easy, affordable, and fun. The process made for a relaxing Saturday activity, and the results were delicious.

If you’ve never tried pickling before, give it a go! You’ll love how customizable and rewarding it is to make your own homemade pickled vegetables.