Quick Pickled Vegetables are easy to make with any of your favorite fresh veggies. Crunchy with a hint of garlic and dill, these refrigerator pickles don't require canning and last up to 2 months.
I've always loved dill pickles.
They're crunchy, tangy, and make my mouth water.
Until recently, I had no idea how easy pickled vegetables are to make.
But after enjoying some pickled carrots and cauliflower served with hummus on a Mediterranean plate at a restaurant, I set out to make them myself.
And since I can make refrigerator pickles any time I want now, I also make sure I have a batch of homemade hummus without tahini ready to dip them in.
They're also great with sandwiches, on salads, and for snacking.
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Expert tips
Before we talk about how to make refrigerator pickles, I want to share a few valuable tips with you.
Since these pickled vegetables aren't canned, they must be stored in the refrigerator. They will keep for up to 2 months.
- While you can use whatever style of wide-mouth jars you prefer, make sure your jars are clean and dry before starting.
- Add a label to your jar with the date you made the pickles and/or a "consume by" date 2 months later. If you're anything like me, you'll polish off the jars well before the expiration date, but it's better to proactive in case they end up in the back of your refrigerator and you forget about them.
- In this recipe I used a classic flavor combination of garlic and dill. However, feel free to experiment with your favorite fresh herbs or add spicy peppers for heat. For example, habanero peppers taste great with cold crisp cucumbers.
How to pickle vegetables
Pickling vegetables is really quick and easy.
The hardest part is waiting a few days for them to fully develop their flavor while they chill in the refrigerator.
- Prepare the vegetables by cutting them into the shapes and sizes you want to use. Cucumbers and peeled carrots can be cut into spears or coins. Cauliflower should be separated into florets.
- Place a clove of garlic and a sprig of dill into the bottom of a clean wide-mouth pint jar.
- Add the vegetables on top, packing tightly, and leaving about a half inch at the top of the jar.
- Make the brine by boiling vinegar, water, and salt.
- Pour the brine over the vegetables, leaving a little space at the top of the jar.
- Gently tap the jars on your counter to release any air bubbles.
- Place the tops on the jars.
- Allow to cool to room temperature, then refrigerate for at least 24 hours before eating. For maximum flavor, wait 3 days before enjoying the pickled vegetables.
- Don't forget to keep the pickles refrigerated and consume within 2 months.
FAQ
If you have any questions you don't see below, feel free to leave a comment, and I will get back to you with an answer.
What vegetables are good for pickling?
You can pickle any of your favorite fresh vegetables. Some favorites to start with include cucumbers, carrots, cauliflower, cherry tomatoes, and zucchini.
My friend Becky makes fabulous Easy Green Bean Refrigerator Pickles.
And you can even make Avocado Pickles!
Which vinegar is best for pickling?
While this recipe calls for the commonly used distilled white vinegar, which is made from corn, but you can also use apple cider vinegar or rice vinegar.
Is eating picked vegetables good for you?
These quick vinegar pickles are not to be confused with fermented foods like kimchi and sauerkraut which contain probiotics. (Learn more by reading Mayo Clinic's Prebiotics, probiotics and your health.)
While refrigerator pickles are simply preserved in a brine made from vinegar and salt, they are still vegetables containing important nutrients.
However, if you are following a low-sodium diet, be sure to consume pickles in moderation.
Serving suggestions
Pickled vegetables taste great with a variety of foods.
Besides eating them with hummus, you can also make an appetizer plate with other dips like Sun-Dried Tomato White Bean Dip or Vegan Sour Cream Dip.
Or serve them next to veggie burgers or sandwiches. And they taste great with Greek Lentil Soup.
And I always love offering a variety of olives and pickled vegetables on my holiday table.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Pickled Vegetables
Equipment
Ingredients
- 1 pound fresh vegetables, such as cucumbers (I used Persian), carrots, and/or cauliflower
- 2 cloves garlic
- 2 sprigs fresh dill
- 1 cup white vinegar
- 1 cup water
- 1 Tablespoon salt
Instructions
- Prepare the vegetables by cutting them into the desired shapes and sizes. Cucumbers can be sliced into spears or coins. Carrots should be peeled and can be cut into spears or coins. Separate cauliflower into bite-size florets.
- Add a clove of garlic and a sprig of dill to the bottom of each clean pint jar. Then fill the jar with vegetables, either one type or a combination, packing tightly without damaging the vegetables. Allow about half an inch at the top of each jar.
- To make the brine, bring the vinegar, water, and salt to a boil in a small sauce pan over medium-high heat,. Stir to dissolve the salt.
- Pour the brine over the vegetables, allowing about half an inch of room at the top of the jars. You may have extra brine leftover.
- Gently tap the jars on a counter top to remove any air bubbles.
- Place the lids on the jars.
- Allow the jars to cool to room temperature.
- Refrigerate the jars for 3 days for maximum flavor, or if you can't wait that long, a minimum of 24 hours. The pickled vegetables can be stored in the refrigerator for up to 2 months.
Notes
- While you can use whatever style of wide-mouth jars you prefer, make sure your jars are clean and dry before starting.
- Add a label to your jar with the date you made the pickles and/or a "consume by" date 2 months later. If you're anything like me, you'll polish off the jars well before the expiration date, but it's better to proactive in case they end up in the back of your refrigerator and you forget about them.
- In this recipe I used a classic flavor combination of garlic and dill. However, feel free to experiment with your favorite fresh herbs or add spicy peppers for heat. For example, habanero peppers taste great with cold crisp cucumbers.
Nutrition
Nutritional information is an estimation only.
Melly
Loved it! Thank you
Amy Katz
Thank you, Melly!
Toya
Will zucchini work for this?
Amy Katz
I haven't tried zucchini, but I think it would work.
pam tester
I have made these mixing all the veggies together I love the way the flavor mixes together. I will be making again and again.
Amy Katz
Thank you so much, Pam!
Maria
Does the liquids solution have to be heated or can just not heat it?
Amy Katz
The salt will dissolve a lot better if you heat the liquids.
dolly lyo
I made these pickled vegetables 48 hours ago. Admittedly this is 24 hours short of your instructions and I even amended those. However, I was so curious that I had to have a sample tonight.
I used cauliflower only, and put everything in the jar as instructed. I even blanched the cauliflower and gave it an ice bath, then botted it dry with a dish towel. The only discernible taste at all is the vinegar--no garlic or dill at all. I'm sure hoping that one more day will make all the difference.
To say that I am sorely disappointed would be quite an understatement.
Amy Katz
Hi Dolly, if you're only tasting vinegar, I recommend adding more garlic and dill right now before you let them chill another 24 hours. I'm not sure why you blanched the cauliflower. You might want to try it raw next time. I hope it works out with the extra garlic and dill.
Melissa Skogman
I would like to make pickled beets. How would that work? Do I need to cook them first? So excited to try this recipe!
Amy Katz
Hi Melissa! You can either cook them or keep them raw. If you want to cook them so they are a little softer, I recommend steaming them and then slicing them into quarter-inch slices. For raw, slice them thinner. Beets are great with some red onion and dill. Let me know how they turn out!
Miranda
I really can't wait to try this recipe out! I might even try to pickle some tomatoes... thanks for the idea!
JoEllen Mckinley
Made 4 jays of cucumbers yesterday and anxious to try them!! 2 of the jars sealed on the counter. Do I still store them in the fridge?
Amy Katz
Hi JoEllen, Yes, they need to be refrigerated. I hope you enjoy them!