There’s something truly magical about the zing of a good pickle. Whether you’re layering brightness onto a bánh mì, adding a pop of flavor to tacos, or sneaking a forkful straight from the jar (no judgment here), pickles bring pure joy in every bite. Today, I’m sharing three of my go-to quick pickle recipes that come together in minutes and transform any dish: Pickled Onion, Pickled Daikon & Carrots, and Pickled Daikon, Onion & Carrots.
These are refrigerator pickles, so there’s no need for canning gear or complicated steps. Just simple ingredients, easy prep, and that delicious, tangy crunch that elevates everything.
1. Quick Pickled Onion
If you haven’t made pickled red onions at home yet, you’re in for a flavor-packed surprise. These vibrant pink strands are tangy, slightly sweet, and the perfect complement to rich or spicy foods. I keep a jar of these in my fridge at all times.
Why You’ll Love It
- Ready in just 30 minutes
- Gorgeous, jewel-toned color
- Adds flavor and brightness to nearly any dish
Ingredients
- 1 large red onion, thinly sliced
- ½ cup apple cider vinegar (or white vinegar)
- 1 cup hot water
- 1 tablespoon sugar
- 1½ teaspoons salt
- Optional: a pinch of red pepper flakes or one sliced garlic clove
How to Make It
- Slice the onion very thinly and place it in a clean jar.
- In a bowl, stir together the vinegar, hot water, sugar, and salt until everything is dissolved.
- Pour the mixture over the onions, making sure they’re fully submerged.
- Let sit for 30 minutes at room temperature, then refrigerate. They’re best after a few hours and keep well for up to two weeks.
Pro Tip: Letting the onions sit overnight deepens both the flavor and the color.
2. Pickled Daikon & Carrots (Vietnamese Đồ Chua)
This classic Vietnamese combo is crunchy, mildly sweet, and just the right amount of tangy. It’s traditionally served in bánh mì sandwiches, but it’s also fantastic in rice bowls, noodle dishes, or as a refreshing side.
Why You’ll Love It
- Crunchy and refreshing texture
- Balanced sweet and sour brine
- Adds a punch of authenticity to Vietnamese-inspired meals
Ingredients
- 1 medium daikon radish, julienned
- 2 medium carrots, julienned
- ½ cup white or rice vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
How to Make It
- Julienne the daikon and carrots into matchstick pieces.
- Toss them with half the salt and let sit for 10 minutes to draw out excess moisture.
- Rinse and gently squeeze to remove liquid.
- Mix vinegar, water, sugar, and the remaining salt in a jar.
- Add the vegetables and make sure they’re fully covered.
- Let them marinate for at least one hour in the fridge, ideally overnight for best flavor.
Pro Tip: A mandoline slicer makes prep quick and keeps the shapes uniform.
3. Pickled Daikon, Onion & Carrots
This one is for when you want a little bit of everything. Combining the mild heat of daikon, the sweetness of carrot, and the sharp tang of red onion, this trio is a flavor-packed garnish that adds life to any savory dish.
Why You’ll Love It
- A colorful, full-flavored mix
- Great for rice dishes, grilled meats, or sandwiches
- Easy to customize with heat or herbs
Ingredients
- 1 small daikon radish, julienned
- 1 medium carrot, julienned
- ½ red onion, thinly sliced
- ½ cup rice vinegar (or white vinegar)
- ½ cup water
- 2 tablespoons sugar
- 1½ teaspoons salt
- Optional: one sliced chili for added spice
How to Make It
- Prep the daikon and carrot, toss them with a pinch of salt, and let sit for 10 minutes.
- Rinse and gently squeeze out excess moisture.
- In a separate bowl, combine vinegar, water, sugar, and salt.
- Place all the vegetables into a jar, pour in the brine, and stir or shake gently to combine.
- Let marinate for at least one hour before serving.
Pro Tip: For extra visual appeal, try using rainbow carrots or a mix of red and yellow onions.
Serving Suggestions
These quick pickles are incredibly versatile. Here are just a few of my favorite ways to enjoy them:
- On tacos, especially anything grilled or spicy
- Layered in sandwiches like bánh mì, burgers, or even grilled cheese
- Tossed on grain bowls or poke bowls for extra tang and crunch
- On the side of scrambled eggs or avocado toast
- As a refreshing counterbalance on a charcuterie or cheese board
Storage Instructions
Since these are refrigerator pickles, they should always be kept cold and stored in airtight containers. Here’s what to know:
- Keep pickles in glass jars or food-safe containers with tight lids
- Store in the refrigerator for up to 2–3 weeks
- The flavors intensify over time, so they get even better after a day or two
Frequently Asked Questions
Can I use other vinegars besides white or rice vinegar?
Yes, apple cider vinegar works great too. Avoid balsamic or malt vinegar, as they can overpower the flavor and affect the color.
Can I swap the sugar with honey or maple syrup?
Absolutely. The flavor will shift slightly, but both are delicious natural alternatives. Start with a smaller amount and adjust to taste.
Do I need to sterilize my jars?
Since these are refrigerator pickles and not meant for long-term storage, regular clean jars are just fine.
Can I reuse the brine?
It’s best to make fresh brine each time to avoid contamination, especially if the previous batch sat for a while.
Final Thoughts
Whether you’re new to pickling or already obsessed, these three recipes are ones you’ll turn to again and again. They’re easy to make, endlessly adaptable, and add that little extra something to any meal. From the vibrant pickled onion to the crunchy, sweet-tangy pickled daikon and carrots, and the bold mix of all three in the pickled daikon, onion & carrots, there’s a jar for every craving.
Looking for more pantry staples you can make at home? Check out my posts on homemade kimchi and spicy chili crisp for more flavor-packed ideas.
Got a favorite way to use quick pickles? Share it in the comments or tag me when you make them — I’d love to see what you create.