Quick Pickled BBQ Veggie Trio — Carrots, Cucumbers and Red Onions

How to Make Quick Pickled BBQ Veggie Trio — Carrots, Cucumbers and Red Onions

1. 1

   Step 1: Make the hot pickling brine

   Combine the distilled white vinegar, water, granulated sugar, kosher salt, mustard seeds, and whole black peppercorns in a small saucepan. Bring the mixture just to a simmer over medium heat, stirring until the sugar and salt dissolve, then remove from heat and set aside to cool slightly.

   For this step

   • 1 cupdistilled white vinegar
   • 1 cupwater
   • 2 tbspgranulated sugar
   • 1 tbspkosher salt
   • 1 tspyellow mustard seeds
   • 1 tspwhole black peppercorns
   
2. 2

   Step 2: Prepare the vegetables

   Peel and julienne the carrots, thinly slice the cucumbers and cut the red onion into thin half-moons. Aim for uniformly thin pieces so they pickle evenly and fit compactly into jars or a shallow container.

   For this step

   • 3 mediumcarrots (medium, peeled and julienned)
   • 2 mediumPersian or English cucumbers (thinly sliced)
   • 1 mediumred onion (thinly sliced into half-moons)
   
3. 3

   Step 3: Pack jars with vegetables and aromatics

   Divide the carrots, cucumbers and red onion among 1–2 clean pint (or one large) jars, packing them snugly but without crushing. Tuck the fresh dill sprigs into the jars among the vegetables to infuse flavor as the brine works.

   For this step

   • 4 sprigsfresh dill sprigs
   
4. 4

   Step 4: Pour the brine and seal

   Carefully pour the hot brine over the packed vegetables, leaving about 1/2 inch headspace, and press the vegetables down so they are fully submerged. Close lids while still warm and let the jars cool to room temperature before refrigerating.
   
5. 5

   Step 5: Chill and serve

   Refrigerate for at least 1 hour before serving for a quick pickle texture; flavors deepen after a few hours or overnight. Store refrigerated for up to 2 weeks and serve chilled as a bright palate cleanser alongside BBQ and grilled mains.

1. Combine the distilled white vinegar, water, granulated sugar, kosher salt, mustard seeds, and whole black peppercorns in a small saucepan. Bring the mixture just to a simmer over medium heat, stirring until the sugar and salt dissolve, then remove from heat and set aside to cool slightly.
2. Peel and julienne the carrots, thinly slice the cucumbers and cut the red onion into thin half-moons. Aim for uniformly thin pieces so they pickle evenly and fit compactly into jars or a shallow container.
3. Divide the carrots, cucumbers and red onion among 1–2 clean pint (or one large) jars, packing them snugly but without crushing. Tuck the fresh dill sprigs into the jars among the vegetables to infuse flavor as the brine works.
4. Carefully pour the hot brine over the packed vegetables, leaving about 1/2 inch headspace, and press the vegetables down so they are fully submerged. Close lids while still warm and let the jars cool to room temperature before refrigerating.
5. Refrigerate for at least 1 hour before serving for a quick pickle texture; flavors deepen after a few hours or overnight. Store refrigerated for up to 2 weeks and serve chilled as a bright palate cleanser alongside BBQ and grilled mains.