Quick Rainbow Pickles: Better Than Takeout in 20 Minutes
Quick Rainbow Pickles are the perfect side dish to brighten up any meal. After making these many times, I discovered the trick to keeping them crispy is to salt them first. The result? Crispy, tangy pickles that are better than takeout and ready in just 20 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Vibrant Rainbow Salad with Chinese-inspired Dressing and Easy Rainbow Hummus Recipe in Just 20 Minutes.
Why This Quick Rainbow Pickles: Better Than Takeout in 20 Minutes Is Pure Comfort
- Crispy texture that stays crunchy for days
- Tangy flavor that balances out any meal
- Easy to make and customizable with your favorite spices
- Better than takeout and ready in just 20 minutes
What You'll Need for Quick Rainbow Pickles: Better Than Takeout in 20 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Cucumbers
- Carrots
- Red onion
- Salt
- Vinegar
- Sugar
- Dill
- Garlic
- Red pepper flakes
- Black pepper
- Optional: Additional vegetables, spices, or herbs
📝 Ingredient Notes
- Cucumbers: Use pickling cucumbers if possible for the best texture.
- Vinegar: White vinegar or apple cider vinegar both work well.
🛒 Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even, thin slices for perfect pickles. → See on Amazon
- Glass Pickle Jars — Keeps pickles fresh and crispy for longer. → See on Amazon
How to Make Quick Rainbow Pickles: Better Than Takeout in 20 Minutes
- Prepare the cucumbers: Slice cucumbers thinly using a mandoline slicer. Toss with salt and let sit for 10 minutes.
- Rinse and dry: Rinse and dry the cucumbers thoroughly to remove excess salt.
- Combine with other vegetables: Add sliced carrots and red onion to the cucumbers.
- Make the brine: Combine vinegar, water, sugar, and spices in a saucepan. Bring to a boil.
- Pour over vegetables: Pour the hot brine over the vegetables in a large jar. Let cool, then seal and refrigerate.
Cook's Tips for Perfect Quick Rainbow Pickles: Better Than Takeout in 20 Minutes
- Common mistake and fix: Don't skip salting the cucumbers first. This draws out excess water and ensures crispy pickles.
- : For a spicier version, add more red pepper flakes or a sliced jalapeño.
- : To make these ahead, prepare the vegetables and brine separately. Combine just before serving to maintain crispness.
Storing & Reheating Quick Rainbow Pickles: Better Than Takeout in 20 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 2 weeks. Make-ahead tip: Can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Quick Rainbow Pickles: Better Than Takeout in 20 Minutes
Not recommended. Freezing ruins the texture of pickles.
How to Reheat Without Drying It Out
Oven: Not applicable. Pickles are best served cold. Microwave: Not applicable. Pickles are best served cold.
Recipe Notes
- Chef tip: For a quicker version, use a food processor to slice the vegetables.
- Best substitution: Substitute any firm vegetable for the cucumbers, such as zucchini or radishes.
- Make-ahead: Prepare the vegetables and brine separately. Combine just before serving.
- Scaling: This recipe can easily be doubled or tripled to make a larger batch.
- Troubleshooting: If your pickles are too soft, try adding more salt or letting them sit in the brine for longer.
Want to level up this recipe?
Mandoline Slicer — Ensures even, thin slices for perfect pickles. Pays for itself vs buying pre-sliced pickles. → Check price on Amazon
Quick Rainbow Pickles: Better Than Takeout in 20 Minutes
Ingredients
Main Ingredients
- Cucumbers
- Carrots
- Red onion
- Salt
- Vinegar
- Sugar
Seasonings
- Dill
- Garlic
- Red pepper flakes
- Black pepper
Optional Toppings
- Additional vegetables, spices, or herbs
Instructions
- Prepare the cucumbers: Slice cucumbers thinly using a mandoline slicer. Toss with salt and let sit for 10 minutes.
- Rinse and dry: Rinse and dry the cucumbers thoroughly to remove excess salt.
- Combine with other vegetables: Add sliced carrots and red onion to the cucumbers.
- Make the brine: Combine vinegar, water, sugar, and spices in a saucepan. Bring to a boil.
- Pour over vegetables: Pour the hot brine over the vegetables in a large jar. Let cool, then seal and refrigerate.
Notes
- Chef tip: For a quicker version, use a food processor to slice the vegetables.
- Best substitution: Substitute any firm vegetable for the cucumbers, such as zucchini or radishes.
- Make-ahead: Prepare the vegetables and brine separately. Combine just before serving.
- Scaling: This recipe can easily be doubled or tripled to make a larger batch.
- Troubleshooting: If your pickles are too soft, try adding more salt or letting them sit in the brine for longer.
Storage
- Fridge: Store in an airtight container in the fridge for up to 2 weeks.
- Freezer: Not recommended. Freezing ruins the texture of pickles.
- Oven reheat: Not applicable. Pickles are best served cold.
- Microwave reheat: Not applicable. Pickles are best served cold.
- Make ahead: Can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 35
- Protein: 1g
- Fat: 0g
- Carbs: 8g
- Fiber: 1g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 0mg
- Sat. Fat: 0g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Rainbow Pickles: Better Than Takeout in 20 Minutes FAQs
The #1 reason your pickles may not be crispy is not salting them first. This draws out excess water and ensures crispy pickles. To prevent this, always salt your cucumbers first and let them sit for 10 minutes before rinsing and drying.
Yes, you can make rainbow pickles ahead. Prepare the vegetables and brine separately. Combine just before serving to maintain crispness.
Leftover pickles can be used in sandwiches, salads, or as a topping for burgers and hot dogs. They also make a great addition to charcuterie boards.
No, this recipe is not suitable for canning. For canned pickles, follow a tested canning recipe to ensure food safety.
If your pickles are too salty, you may have added too much salt or not rinsed the cucumbers properly. To fix, rinse the pickles thoroughly and soak them in fresh water for 30 minutes to an hour before serving.
A Warm Final Note
I can’t wait for you to try Quick Rainbow Pickles: Better Than Takeout in 20 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
