Pickled Cucumbers, Carrots, Asparagus and Shallots

Hubby is a big fan of cucumbers and they had seedless ones on sale at the grocery store this week. I picked some up and thought I would surprise him with some but I decided to mix it up a bit this time. Instead of just cucumbers I also added in carrots, asparagus and shallots.

This is super easy to make and it will keep in the fridge for about a week. Eat them on their own, add them to salads, sandwiches, or whatever you would like. There is also no dill in this because that is one herb I really dislike and I never use it in anything.

Pick your favorite veggies to pickle

Start with your vegetables. You could really use anything you want. I used what I had on hand. I had just bought the cucumber and I had some asparagus I was going to grill for dinner so I took a few stalks of that to try out in the pickle. I adore rainbow carrots for their color, so you see I had a orange, yellow, and purple (or red) carrot. You know I love garlic so that had to go in, just for flavoring really, not to eat. Finally a shallot.

slice and chop all of the vegetables and place in large bowl

Prep all of your veggies and toss into a large bowl. The cucumber I peeled strips of the skin off to make it look pretty. Then I used my OXO hand slicer (best kitchen gadget ever) on size 3 to slice the cucumber. Peel your carrots and then slice those on size 3 as well. The shallot I peeled and then put the OXO slicer on size 1 so that they were super thin. The asparagus I used was very thin and I just snapped off the woody end and tossed them in the bowl. The garlic I peeled and sliced. You can of course use a knife if you do not have an OXO hand slicer or mandolin. The slicer just makes things so much faster.

Make a quick pickling liquid

To make the pickling liquid I combined white vinegar, water, sugar, peppercorns, and mustard seed. Bring it to a boil, stirring, and make sure all of the sugar is dissolved. Take it off the heat and let it cool for just a couple of minutes. Now pour the mixture over your prepared veggies. Toss to coat it all. Then leave it out on the counter for about 30-45 minutes until it cools more. I put the finished pickle in a mason jar and then put it in the fridge.

The cucumbers and shallots will be the softest. The carrots and asparagus stay fairly crisp though. If you would like them softer you could blanche them first if you like. I think the different textures are nice though.

Do you pickle cucumbers or any other veggies using this quick method? What kind of spices do you use in yours?



Quick Pickled Veggies

Website Robyns.World


  • 1 seedless cucumber, sliced
  • 3 carrots, medium, sliced
  • 10 thin asparagus stalks, woody ends removed
  • 1 Large shallot, peeled and thinly sliced
  • 4 cloves garlic, peeled and sliced
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon salt


Prepare all vegetables and place in a large bowl. Combine remaining ingredients in saucepan and boil over medium-high heat, stirring until sugar is dissolved. Let cool 3-5 minutes. Gently pour the liquid over the vegetables. Toss to mix well. Let stand on counter 30-45 minutes to finish cooling. Cover and store in fridge for up to 1 week.


Quick Pickled Veggies