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.) 

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! | www.feastingathome.com #pickledveggies #pickled #pickledvegetables

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?

  • cucumbers
  • green beans
  • asparagus
  • beets
  • turnips
  • radishes
  • onions
  • peppers and bell peppers
  • zucchini and summer squash

What I love about Pickled Veggies

  1. 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.
  2. 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.
  3. Makes a great Hostess Gift

Quick Pickled Veggies ! A simple delicious recipe that can be used with any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, or green beans! | www.feastingathome.com #pickledveggies #pickled

Optional Flavors and Variations

Play around and experiment with different spices and herbs.

 

  •  Extend the life of summer produce with the simple recipe for Quick Pickled Refrigerator Veggies! | Feasting At Home

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!

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! | www.feastingathome.com #pickledveggies #pickledvegetables #refigeratorpickles #quickpickles

 

STEP ONE:

Begin filling up your mason jars with veggies, layering with whole spices, raw aromatics (onion, ginger, garlic) and herbs.

STEP TWO:

While you are filling the jars, heat the pickling liquid on the stove and bring it to a boil.

Extend the life of summer produce with the simple recipe for Quick Pickled Refrigerator Veggies! | Feasting At Home

STEP THREE

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.

STEP FOUR

Cool on the counter for a couple of hours before covering and placing the fridge.

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! | www.feastingathome.com #pickledveggies #pickled #pickledvegetables

STEP FIVE

Refrigerate 12-24 hours. They will begin to have flavor the next day, and after a few days, they will taste even better.

Pickled Carrots

How Long Do Quick Pickles Last?

These will keep up to 2 weeks in the fridge.

Pickled veggies

Other Quick Pickles you may like

Extend the life of summer produce with the simple recipe for Quick Refrigerator pickles! Try this with Beets, turnips radishes, carrots or green beans! | www.feastingathome.com

Enjoy these fun and easy refrigerator pickles!

xo

You may also like:

Homemade Dill Pickles!

Moroccan Pickled Eggplant

 

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Pickled Vegetables

Quick Pickled Vegetables

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 2 Quarts 1x
  • Category: Pickled, Preserved , Snacks
  • Method: Pickled
  • Cuisine: Northwest
  • Diet: Vegan

Description

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!


Ingredients

Units Scale
  • 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
  • 610 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.

Pickling liquid:

  • 2 cups vinegar- white vinegar, red wine, rice wine, apple cider (any of these, or a combination)
  • 2 cups water
  • 2 tablespoons kosher salt
  • 46 tablespoons sugar (or sugar alternative- remember, the sugar is added to balance the vinegar flavor, remember you won’t actually be consuming this.)

Instructions

  1. Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)
  2. 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.
  3. In two quart-size mason jars, divide the garlic and whole spices.
  4. 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.
  5. 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.
  6. 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.

Notes

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. 

 

Nutrition

  • 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

 

 

 

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Comments

  1. I am looking forward to great long term pickling recipes and long term keeping fresh sweets and fudge recipes thank you in anticipation
    Kind regards
    Martha

  2. Hi Sylvia,
    I made this today, divide the ingredients to make 1 quart. I forgot to cover when I put the hot pickling liquid. Left it unopened for 2 hours. It’s now inside the fridge, you think it’s gonna be alright? I mean, taste wise.

  3. Love these “Freestyle” pickles, so easy to do and so very delicious, i’ve added some chilli flakes and saffron, also some Korma curry powder for certain veg to get a Kimchi style of pickle flavour. Thanks for your recipe!

  4. what a great food it is !!!
    and what a wonderful person you are !!!
    thank you, for every things !!!

  5. Wow, there are so many spices, herbs to try out! Can’t wait to have a new jar of pickled cucumbers and carrots! Thank your for the recipe

  6. i tried this using a mix of rice wine vinegar and balsamic vinegar (heavier on the later). Taste is good but not as sweet as with plain distilled vinegar. Surprisingly this has not turned the veggies a different color (granted i only had carrots and asparagus in the jars).

  7. Most photos show jars of only one type veggie each. Does recipe work with mixed veggies? Except red onions, red cabbage, and beets of any color, which all bleed their colors?

  8. Thanks so much for sharing this! I love pickled vegetables and haven’t made them in a while. This definitely inspired me to go out and grab ingredients for it! Can’t wait to try your recipe.

  9. Hi Sylvia, quick question on the vinegar, do you use a 1/4 cup of each or any combination of those listed to get to two cups? Thanks, can’t wait to make some pickles this weekend!

  10. This is my second time with this recipe and I absolutely love it. So tasty!! Is it a must that the lids pop/seal?

    1. Great, thanks! No lids need not seal, since you are not technically “canning” them.

  11. I used this tutorial to preserve a few beets and their stems and am in love with the result. The next day, they were already a wonderful, flavorful addition to an arugula salad. Thanks for sharing!

  12. Stumbled across your site and cannot wait to try so many of your recipes. Quick question: Would I be able to leave the sugar out altogether? I have autoimmune challenges and prefer to avoid sugar whenever possible.

  13. Hello! I’m getting ready to try this recipe out but I noticed on most other recipes online they boil or roast their beets first. Have you tried that or do you find pickling them raw is fine? Thank you!

  14. Hi! Getting ready to try this recipe out. I have some beets but other recipes I found online boiled or roasted the beets prior to pickling. Have you tried either or do you find leaving them raw is fine? Thank you!

  15. Thank you for this wonderful recipe. It was my first time trying to make pickles and I am so happy with the results. Love your photographs as well. One question: I found the pickles a little sweeter than I like, is it safe to reduce the amount of sugar in the recipe or is the ratio important for achieving correct pickling?

    Thank you!

  16. They look so beautiful! What a great way to extend the life of CSA vegetables! I’ll have to keep this post in mind next time!
    xx Sydney

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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