3 jars of refrigerator pickles made with cauliflower, carrots, and cucumbers
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Pickled Vegetables

Quick Pickled Vegetables are easy to make with any of your favorite fresh veggies. Crunchy with a hint of garlic and dill, these refrigerator pickled vegetables don't require canning and last up to 2 months.
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 3 days
Total Time 3 days 25 minutes
Servings 2 pints
Calories 62kcal
Author Amy Katz
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Recommended 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

Nutrition Facts are an estimate only for an entire pint of pickled Persian cucumbers. 
Since these pickled vegetables aren't canned, they must be stored in the refrigerator. They will keep for up to 2 months.
Adapted from How To Quick Pickle Any Vegetable from The Kitchn.
Tips:
  • 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.
 
 
 
Calories: 62kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3502mg | Potassium: 333mg | Fiber: 1g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg
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Course: Side Dish
Cuisine: Mediterranean
Keyword: Pickled Vegetables, Refrigerator Pickles,Quick Pickled Vegetables