How to make Quick Pickled Vegetables! A simple, delicious recipe that can be used with most any veggie! Make pickled cucumbers, pickled carrots, beets, turnips, radishes, kohlrabi, onions, cauliflower, peppers, asparagus or green beans. (For long-term canning, see recipe notes.)
Here’s a simple recipe to help extend summer’s bounty well into fall. Our fridge has been bursting at the seams- full of so many beautiful vegetables we’ve been receiving through our CSA -that it was getting a little out of hand. I set some time aside to sort through all the drawers and gather up what could be preserved for later use.
Quick Pickled Veggies! (30-sec video)
What are the Best Vegetables to Pickle?
- green beans
- peppers and bell peppers
- zucchini and summer squash
What I love about Pickled Veggies
- The FLAVOR: These quick-pickled vegetables are a little less vinegary by design. Sometimes I’ll get a hankering for a little snack and often turn to these pickled veggies because they taste great on their own, no need to bury them in a sandwich, which of course, you can always do too.
- Preserve the Veggies! One of the best part of making pickled veggies is the joy and satisfaction it brings, knowing I saved the life of a vegetable, before it was too late.
- Makes a great Hostess Gift
Optional Flavors and Variations
Play around and experiment with different spices and herbs.
- Whole Spices: Fennel seeds, Coriander, Cumin, Mustard, Anise Seed, Dill Seed, Peppercorns, Juniper Berries, Allspice, Whole Cloves, Star Anise,
- Aromatics: Onion, garlic, ginger, Turmeric root, Horseradish, lemon zest, orange zest, lime zest.
- Herbs: Dill, Parsley, Cilantro, Oregano, Basil, thyme, sage, rosemary, chives, scallions, bay leaves
How to Pickle Vegetables!
Wash and prep your vegetables, taking the time to consider their beauty and perhaps how best to highlight their uniqueness. I wanted the colorful patterns of these Chioggia beets to really come through, so I sliced them very thinly, showing off their circles. This is the fun part!
Put on some good music and just create. It’s good for the soul!
Begin filling up your mason jars with veggies, layering with whole spices, raw aromatics (onion, ginger, garlic) and herbs.
While you are filling the jars, heat the pickling liquid on the stove and bring it to a boil.
Carefully pour hot the pickling liquid over the veggies, completely submerging. Leave about a ½-inch space between the top of the liquid and the lid.
Cool on the counter for a couple of hours before covering and placing the fridge.
Refrigerate 12-24 hours. They will begin to have flavor the next day, and after a few days, they will taste even better.
How Long Do Quick Pickles Last?
These will keep up to 2 weeks in the fridge.
Other Quick Pickles you may like
- If you are interested in pickling eggplant, here’s a tasty recipe for Moroccan Eggplant Pickles you may enjoy.
- Pickled Turnips are especially delicious with Middle Eastern food and I feature them here with my favorite recipe for homemade falafel and pita.
- Pickled peppers are great in sandwiches like this Falafel Burger (or any burger for that matter).
- Pickled Onions are a staple around here and we always have them on hand for tacos and sandwiches.
- Pickled summer squash are a way to extend the life of your zucchini
Enjoy these fun and easy refrigerator pickles!
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Quick Pickled Vegetables – A simple, delicious recipe that can be used with any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, or green beans!
- Enough Fresh Raw Veggies to fill 2 Quart size mason Jars (about 5-6 cups)- cucumbers, beets, carrots, radishes, turnips, okra, green beans, asparagus, red onion, zucchini or summer squash, cauliflower florets, bell peppers, garlic scapes, fennel bulbs, rainbow chard stems
- 1 tablespoon coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoon mustard seeds
- 6– 10 cloves garlic- sliced thickly
- 1/2 an onion sliced (optional)
- few sprigs of fresh dill (optional) or other herbs
- Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, other fresh herbs.
- Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)
- Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the meantime pack the jars with the prepped veggies.
- In two quart-size mason jars, divide the garlic and whole spices.
- Begin adding the veggies and if you are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.
- Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half-inch of room between the liquid and lid.
- Let sit on the counter to cool, and after an hour or two, cover and place in the fridge. These will taste good after 8-12 hours- but much better after a couple of days.
These keep up to 2 weeks in the fridge.
If pickling firmer veggies like carrots or beets, feel free to simmer the veggies in the pickling liquid (in a pot) for a 1-2 minutes to soften them slightly. Don’t overcook them!
If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their metal lids.
Place the pickling liquid in saucepan over high heat and bring to a rolling boil. Pour the brine over the veggies filling each jar to within 1/2-inch of the top. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling liquid if necessary. Tighten the lids. Place the lids over the jars and screw on the rings until tight. For longer storage, place the filled jars in a boiling pot of water to can them. When the water comes back to a boil, boil the filled jars for 5 minutes then remove the jars immediately. Make sure the lids pop down.
- Serving Size: ½ cup - based on cucumber
- Calories: 9
- Sugar: 0.8 g
- Sodium: 578.4 mg
- Fat: 0.2 g
- Saturated Fat: 0.1 g
- Carbohydrates: 1.7 g
- Fiber: 0.7 g
- Protein: 0.4 g
- Cholesterol: 0 mg
Keywords: pickled cucumbers, pickled veggies, pickled vegetables, refrigerator pickles, quick pickles, quick pickled veggies