There are many ways to quick pickle things. This is mine.

1T table salt
1T + 2t (AKA 5t) sugar
1t pickling spices
1C vinegar (I use apple cider vinegar)
1C hot water
1C matchstick carrots
1C broccoli slaw
1C shredded cabbage

Start with a widemouth 32oz Mason jar, with lid.

Pour the pickling spices in. Use a sachet if you like, but I don’t have any problems with rogue spices this way – unlike the time that I accidentally added the spices last.

Jar with spices

Salt and sugar go together in a bowl.

Salt and sugar in steel bowl

Add the vinegar and hot water. Stir until seasonings are dissolved to make your pickling brine.

Put the vegetables in another bowl.

Shredded vegetables in steel bowl

Toss them together with your hands, then put them in the jar.

Mixed vegetables in jar

Pour the brine over the top of the veg, press them down into the brine.

Pickles

Cap and stick in the fridge for 24 hours, then enjoy. Should keep in the fridge for a week.

This is delicious on everything. Stirfries and asian noodle dishes. Sandwiches. Burritos. Plays especially well with eggs, cheese, and other similarly rich foods.