Meal Prep
Sep 27

Quick Pickles.

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I love a good quick pickle. This is an easy way to add a little extra zip to your salads, sandwiches, tacos.. basically everything. Best part is that you can make them in about 20 minutes and they will stay in your fridge for months. Fun little “cheffy” tip that I hope you use in your kitchen!

Tips for nailing these quick pickles

  • Cut your vegetables as thin as possible. Life becomes a bit easier if you have a mandoline slicer at home, but if not make sure you have yourself a sharp knife and really focus on your knife work. Thin = Faster pickle + better eating experience.
Ready in: 20
Prep: 5m
Servings: 3 jars


  • 1 1/2 cups thinly sliced red onions
  • 1 1/2 cups julienned carrots (matchsticks)
  • 1 1/2 cups thinly sliced cucumbers
  • 4 cups white vinegar
  • 4 tbs white sugar
  • 4 tbs salt
  • 3 jars with lids


  1. Place a pot over medium high heat and pour in the vinegar, salt, sugar. Simmer and stir until both the sugar and salt are fully dissolved. Once dissolved, remove from heat.
  2. Pour vinegar over the prepared vegetables. Let the vinegar work it's magic for about 20 minutes. Boom, you're done and enjoy these pickles on EVERYTHING!