weck jars full of rainbow pickled vegetables

Quick Pickled Vegetables – Paleo, Whole30

  • Author: Allie
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 8 Servings 1x
  • Category: Condiments
  • Method: No Cook
  • Cuisine: American


A simple brine, a few whole spices, and you’re in business to make a big batch of quick pickled vegetable perfection!



  • 2 cups water
  • 1.5 cups distilled white vinegar
  • 2 tablespoons kosher salt
  • 45 cups cut vegetables of your choice – for snacking spears, cut into wands/strips, for pickled toppings, coins or slices work best
  • 2 tablespoons whole mustard seeds
  • 1 tablespoon peppercorns
  • 1 teaspoon whole coriander seeds (optional)
  • Mason jars


  1. Heat the salt, vinegar and mustard seeds over medium heat until salt just dissolves
  2. Add the water, peppercorns, and coriander if using and mix together
  3. Place and distribute the sliced vegetables into mason jars or other pickling jars evenly and then cover with the pickling liquid, making sure vegetables are completely covered by the liquid
  4. Let sit for at least an hour before enjoying. After 24 hours most of the pickling will be complete and the flavor shouldn’t change overmuch from there on out


This makes enough to fill ~two 3/4 liter mason jars

Keywords: pickles, pickled vegetables, brine