Citrus-Vinegar Pickled Vegetable Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A crisp, refreshing salad featuring vegetables pickled in a sharp citrus and vinegar brine for a bright sour kick. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs medium, julienned carrot, medium, thinly sliced cucumber, small, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 45 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, julienned carrot
• 1 medium, thinly sliced cucumber
• 1 small, thinly sliced red onion
• 1/2 cup white vinegar
• 1/4 cup fresh lemon juice
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tsp salt
• 1 tsp whole black peppercorns
• 2 tbsp chopped fresh dill

Instructions

1. Step 1: In a medium saucepan, combine 1/2 cup white vinegar, 1/4 cup fresh lemon juice, 1/2 cup water, 2 tbsp granulated sugar, 1 tsp salt, and 1 tsp whole black peppercorns. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
2. Step 2: Place 2 julienned carrots, 1 thinly sliced cucumber, and 1 small thinly sliced red onion in a large bowl. Pour the warm pickling liquid over the vegetables, tossing to coat evenly.
3. Step 3: Let the vegetables marinate at room temperature for 1 hour, then transfer to the refrigerator and chill for at least 2 hours or overnight for best flavor.
4. Step 4: Before serving, stir in 2 tbsp chopped fresh dill for a herbaceous contrast to the sharp sourness.