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Quick and instant pickled vegetables | Instant Pickled Onions, Carrots and Beetroot - store it in the jar

Quick and Instant Pickled Vegetables

Quick and instant pickled vegetables | Instant Pickled Onions, Carrots, and Beetroot step by step guide for making it. Instructional video to make "Quick and instant pickled vegetables | Instant Pickled Onions, Carrots, and Beetroot".
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiments
Cuisine Western
Servings 2 people
Calories 32 kcal

Equipment

  • Pot

Ingredients
  

  • 2 cups water
  • 12-15 pieces peppercorn
  • 2 pieces bay leaf
  • 1 large onions julienne chopped
  • 1 large beetroot julienne chopped
  • 3 pieces carrots julienne chopped
  • 2 pieces cinnamon stick
  • 1/2 cup sugar
  • 1 cup white vinegar
  • 1 tablespoon salt

Instructions
 

  • Pour 2 cups of water in a bowl
    Quick and instant pickled vegetables | Instant Pickled Onions, Carrots and Beetroot - Water in a bowl
  • Add ½ cup sugar, let the sugar dissolve
    Quick and instant pickled vegetables | Instant Pickled Onions, Carrots and Beetroot - Sugar in the water
  • Then add 2 cinnamon stick in the sugar water
    Quick and instant pickled vegetables | Instant Pickled Onions, Carrots and Beetroot - Cinnamon stick
  • Then add 12 peppercorns,
    Quick and instant pickled vegetables | Instant Pickled Onions, Carrots and Beetroot - Add peppercorns
  • And add 2 bay leaf
    Quick and instant pickled vegetables | Instant Pickled Onions, Carrots and Beetroot - Add bayleaf
  • Mix everything well
  • Now add vinegar
  • Add salt to it and mix well
  • After the water starts to boil. Add the julienne vegetables to it
    Quick and instant pickled vegetables | Instant Pickled Onions, Carrots and Beetroot - Add julienne vegetables
  • Mix well and let it cook the vegetables in the water for 3minutes
  • Cool it down and store it in a jar
    Quick and instant pickled vegetables | Instant Pickled Onions, Carrots and Beetroot - store it in the jar

Video

Notes

What to eat with quick and instant pickled vegetables:
  • Sour Dough Sandwich
  • Shawarma
  • Add some fresh vegetables and make a salad
  • Grilled cheese sandwich
  • Vegetable Millet Khicdhi
Tips:
  • Quick and instant pickled vegetables are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
  • You can make individual vegetable as well and store them 
  • The Sugar can be replaced with either jaggery or honey. 
  • You can cut the vegetables how you like. ( round, juliennes, square)
 
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Keyword Condiments, Pickled Vegetables, Quick-pickled Vegetables