Author's Notes: Most every vegetable can be pickled, and this recipe for quick pickled veggies makes it easy to add that bit of crunch and acid to a dish. We love quick pickling cucumbers and kohlrabi, a strange looking veg with a firm, mild taste that stands up to vinegar like a champ. Using rice vinegar, which has a lower acidity, will keep the veggies firm and give them a nice mild flavor.

Quick Pickles Print Recipe


  • 1 cup kohlrabi, peeled and sliced thin
  • 1 cup English cucumber, sliced thin
  • 1/2 cup unseasoned rice vinegar
  • 1 tsp granulated sugar
  • 2 tsp kosher salt


  1. Place sliced vegetables in a medium non-reactive bowl.
  2. In a liquid measuring cup, measure the vinegar. Add sugar and salt and mix until dissolved.
  3. Pour liquid over vegetables. Toss to coat, repeating every few minutes to ensure all the slices are getting exposed to the vinegar.
  4. Let stand 15-30 minutes until desired pickle is reached.
  5. Use on everything from sandwiches, grain bowls, salmon and snacking.