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Home Eat Condiments

The Ultimate Guide to Quick Pickled Vegetables

5 from 16 votes
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By: Sarah BondUpdated: Jan 18, 2023 44 Comments

This post contains affiliate links.

How to quick pickle vegetables, from cauliflower to beets to green beans! These refrigerator quick pickled veggies are great for preserving fresh veggies and adding flavor to your dishes.

Pickled vegetables in mason jars on a white background

I always thought that pickling vegetables required a long and drawn out process. That is, until I actually tried it for myself. In all actuality, pickling vegetables is extremely easy, quick, and a great way of bringing new life to your veggies!

At this point I’ve pickled just about everything I can get my hands on, to include cabbage, jalapeños, onions, radishes, and of course cucumbers.

So to bring it all together, I’m sharing the ultimate guide to quick pickled veggies so that you have a comprehensive list of how to pickle anything you’d like!

The basics of pickling

There’s a big difference between quick pickling and canning. Though they’re both the same concept – preserving vegetables – they’re very different.

Quick pickling involves brining and marinating, and allows for short term storage. It’s the method I’ve been using to make all of my homemade pickle recipes.

Canning, on the other hand, requires a stronger pickle brine and a hot water batch. This method allows for long term storage, but it’s a bit more technical and involved. It also requires specific steps in order to prep the food to stay edible for the long term.

It’s important to note that all of the recipes included in this post are quick pickling recipes that last for 2 to 3 weeks in the refrigerator. These recipes have not been tested for long term canning. Be sure to follow the best USDA canning practices if canning for long-term storage.

Veggies that can be pickled

Pretty much any vegetable that you can think of is able to be pickled. You can make quick pickled vegetables like cauliflower, squash, mushrooms, broccoli, or even asparagus!

Similarly, fruits also work! It may sound crazy, but trust me… they’re delicious. We’ve done pickled grapes, but you can also try pickled berries, melon, cherries, and peaches.

Pickling fruits and vegetables creates an acidic result that adds an interesting but delicious dimension to any recipe like tacos or salads. It brings new life to the pickled item, creating a completely new flavor while extending the shelf life.

Pickled vegetables in mason jars on a white background

Ideas to get you started

Here are some of the pickled foods that I’ve created. They’re all very easy to make, with each one requiring right around 5 minutes of hands-on prep time.

Cauliflower: Pickled cauliflower utilizes 1 cup hot water, 2 tsp non iodized salt, 1 cup apple cider vinegar or white vinegar, 2 cups chopped cauliflower, 1 tsp whole black peppercorns, 2 cloves crushed garlic, and a pinch crushed red pepper flakes.

Green Beans: To make pickled green beans, you’ll need 1 cup hot water, 2 tsp non iodized salt, 1 cup apple cider vinegar or white vinegar, ½ lb (226 g) trimmed green beans, 5 to 10 sprigs (1 to 2 tsp chopped) fresh dill, and 2 cloves crushed garlic.

Beets: Pickled beets involve using 1 cup hot water, 2 tsp non iodized salt, 1 cup apple cider vinegar or white vinegar, 1 to 2 beets (diced or cut into half moons), a single tsp sugar, 1 bay leaf, and 1 clove of crushed garlic.

Jalapeños: To make pickled jalapeños, you’ll need 1 cup hot water, 2 tsp sugar, 2 tsp non iodized salt, 1 cup white vinegar, 10 to 15 jalapeños, 2 cloves crushed garlic, 1 bay leaf, a pinch cumin, and a pinch oregano. You can make these less spicy by removing the some of the jalapeño seeds.

Radishes: Pickled radishes require 1 cup hot water, 2 tbsp sugar, 2 tsp non iodized salt, ¾ cup white wine vinegar, ½ lb of radishes, 1 tsp mustard seeds, 1 clove of crushed garlic, 1 bay leaf, ½ tsp of crushed red pepper, and ½ tsp coriander seeds.

Cucumbers: Refrigerator pickles will require 2 pickling cucumbers (or 1 English cucumber), 1 cup apple cider vinegar or white vinegar, 1 cup water, 1 tsp non iodized salt, 10 sprigs (2 tsp chopped) fresh dill, 4 cloves crushed garlic, 1 bay leaf, 1 tsp whole black peppercorns, and a pinch crushed red pepper flakes.

Onions: Pickled onions simply require ½ cup hot water, 1 tbsp sugar or honey, 1 tsp non iodized salt, ½ apple cider vinegar, and 1 large thinly sliced red onion.

Cabbage: To make pickled cabbage, you will need ¼ of a red cabbage (sliced), ½ cup apple cider vinegar or red wine vinegar, ½ cup water, 1 tbsp sugar, 1 clove minced garlic, 1 tsp salt, and ¼ tsp ground black pepper.

Grapes: For pickled grapes (and most fruits), you will need 1 cup hot water, ½ cup sugar, 1 cup apple cider vinegar, 2 inches peeled and thinly sliced ginger, 1 tbsp coriander seeds, 1 tsp whole black peppercorns, 1 tsp mustard seeds, 2 cinnamon sticks, 1 bay leaf, and 2 to 3 cups of seedless red grapes.

Pickled vegetables in mason jars on a white background

How to make quick pickled vegetables

Let’s get into the nitty gritty and talk about the steps required to bring pickled veggies to life. Here’s an easy 3-step method that I used to create my quick pickle recipes.

  1. Prepare the brine: First, heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in the salt until dissolved, and then stir in the vinegar. I like to add the vinegar last (as opposed to heating it up with the water) to help cool the brine faster. These are quick pickles after all!
  2. Pick your pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour the brine liquid over the ingredients and sure they’re covered. You may not use all of the liquid.
  3. Let it pickle: Next, let the jars and their contents cool to room temperature, then seal them shut and transfer them to the refrigerator. Let them pickle for at least one hour before digging in!

And there you have it! Delicious, easy, and quick pickled vegetables. I can’t wait for you to try them out. Enjoy!

How to Quick Pickle Vegetables

5 from 16 votes
Prep: 10 minutes
Author: Sarah Bond
Calories: 41kcal
Servings: 1 jar of pickled veggies
Print Rate
How to quick pickle vegetables, from cauliflower to beets to green beans! These refrigerator pickled veggies are great for preserving fresh veggies and adding flavor to your dishes.

Ingredients

Pickling Brine

  • 1 cup hot water 236 mL
  • 2 tsp non iodized salt*
  • 1 cup vinegar apple cider or white vinegar, 236 mL

Pickled Cauliflower

  • 1 tsp whole black peppercorns
  • 2 cloves garlic crushed
  • Pinch crushed red pepper flakes
  • 2 cups chopped cauliflower

Pickled Green Beans

  • 5 to 10 sprigs fresh dill about 1 to 2 tsp if chopped
  • 2 cloves garlic crushed
  • ½ lb green beans trimmed, 226 g

Pickled Beets

  • 1 tsp sugar
  • 1 bay leaf
  • 1 clove garlic crushed
  • 1 to 2 beets diced or cut into half moons

Instructions 

  • Brine: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
  • Pick Your Pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour liquid over ingredients so that they are covered (you may not need all of the liquid).
  • Pickle: Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)

Tips & Tricks

  • *Non iodized salt should be used when pickling. Iodized salt can cause your pickled products to turn a dark color.
  • Store in the refrigerator for 2 to 3 weeks.
  • Not tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.
  • More pickling inspiration:
    • Jalapeños
    • Cucumbers
    • Radishes
    • Grapes
    • Red Onions
    • Cabbage

Nutrition Information

Serving: 0.25cup Calories: 41kcal (2%) Carbohydrates: 8.4g (3%) Protein: 0.4g (1%) Fat: 0.1g Cholesterol: 0mg Sodium: 1187mg (52%) Potassium: 165mg (5%) Fiber: 1g (4%) Sugar: 7.2g (8%) Calcium: 18mg (2%)
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  1. Sally Wilson says

    Posted on 9/28 at 8:20 am

    I have just pickled raw pumpkin, carrots and onions together. Thats all the vegetables I had left in fridge. I spiced with bay leaves, black pepper, chilli flakes, cardamon pods, coriander seeds and garlic flakes. (Didnt have fresh) Absolutley delicious. Also added a little bit of honey.5 stars

    Reply
    • Sarah says

      Posted on 9/28 at 5:46 pm

      This sounds AMAZING! Thanks for the ingredient ideas! 😀

  2. Carolyn K Jamkhandi says

    Posted on 9/28 at 3:19 pm

    I tried this method with baby carrots, onions and hot peppers cut in half and they are delicious. Going to make more this evening.

    Reply
    • Sarah says

      Posted on 9/28 at 5:47 pm

      YUM! This sounds so delish. Enjoy!

  3. ashley says

    Posted on 11/12 at 8:48 pm

    These recipes look delicious! I’ve been wanting to explore the different options when it comes to pickling. I can’t wait to try. Thank you for sharing!5 stars

    Reply
  4. Mammie says

    Posted on 11/19 at 2:03 am

    Keep up thee great work, I read few content onn this web site and I think that
    your web siite is really interesting and holds lots of excellent
    info.5 stars

    Reply
  5. Stephen Ruffino says

    Posted on 12/27 at 4:14 pm

    Can I use kosher salt and if so are the proportions the same?

    Reply
    • Sarah says

      Posted on 12/27 at 5:47 pm

      Yep you can, but the proportion is not the same. Use a chart like this to figure out the amount you’ll need! 😀

  6. Tina wood says

    Posted on 3/1 at 9:52 am

    Hello

    I love your quick pickle recipe.

    I love the idea of pickled fruit, any suggestions what fruits other than grapes you could use?I

    Thank you in advance. Xx

    Reply
    • Sarah says

      Posted on 3/1 at 4:20 pm

      Any kind of berry (blackberries, blueberries, strawberries) or stone fruits (like cherries and plums) would be delish! 😀

  7. Jeannette Odom says

    Posted on 6/22 at 1:39 pm

    Are these recipes for 1 qt only?

    Reply
    • Sarah says

      Posted on 6/26 at 5:17 pm

      Yes, approx!

  8. Jean vetter says

    Posted on 7/13 at 10:43 am

    Can you reheat the used brine and use it again with a different veggie?

    Reply
    • Sarah says

      Posted on 7/15 at 2:41 pm

      Yep that should be fine! 😀

  9. Paul Arthur Hastings says

    Posted on 7/19 at 10:52 pm

    Reserve any juice from any jar of pickles (Mt. Olive w/Sea Salt) Cut veggies rotate and swish jar for 2 days. Don’t dump all that goodness down the drain. Let Corporate America do the work for you !!

    Reply
  10. Scott says

    Posted on 7/26 at 1:19 pm

    Can I pickle eggplant the same way?

    Reply
    • Sarah says

      Posted on 7/26 at 7:01 pm

      While I haven’t tried this out myself, I think it could work!

  11. Eric V. says

    Posted on 8/7 at 6:03 pm

    Nomnom thanks5 stars

    Reply
  12. Marie rhone says

    Posted on 9/25 at 7:48 pm

    Fantastic!!! Is all I have to say.5 stars

    Reply
  13. Kathryn says

    Posted on 10/5 at 9:08 pm

    Hi, great page, thanks!

    I’m just wondering why the salt needs to be non-iodised?

    Reply
    • Sarah says

      Posted on 10/6 at 6:15 pm

      Iodine can impact the color and flavor when pickled! 😀

    • rakes endures says

      Posted on 12/24 at 1:54 pm

      Another possible reason: My sister (a protein chemist) says non-iodized salt doesn’t absorb sulfur from the vegetables – our liver apparently needs that sulfur.5 stars

  14. HE CA says

    Posted on 12/3 at 9:57 am

    Can I ommit/skip the SALT?
    THANK YIU!5 stars

    Reply
    • Sarah Bond says

      Posted on 12/3 at 10:01 am

      You really do need the salt for this one for the pickling process / flavor!

  15. BeverleyM says

    Posted on 12/8 at 8:56 am

    Hi there, you’re missing the measurement of beans “½ (226 g) trimmed green beans” — I can do it in grams of course but was that meant to be 1/2 cup? 1/2 pound? 1/2 bushel? 🙂

    Reply
    • Sarah Bond says

      Posted on 12/10 at 10:16 am

      Thanks for pointing that out! It should be 1/2 lb 😀

  16. Rose says

    Posted on 1/2 at 12:28 pm

    I pickle celery. Keeps longer and I use it in salads
    I also do onions

    Reply
  17. ben says

    Posted on 2/10 at 2:11 pm

    Hello……if the package or jar of salt does NOT say contents are iodized, are we safe to assume that it is not? Thanks……a pickled Canadian !

    Reply
    • Sarah Bond says

      Posted on 2/10 at 7:06 pm

      Yep, that should be fine! 😀

  18. Jo says

    Posted on 2/13 at 5:02 am

    I cut onion, courgette, carrot and green beans, placed in a roasting tin with mange tout. Covered with foil and roasted at 200C for 10 minutes. Added the boiling water, vinegar, salt, allspice berries and crushed garlic clove. Recovered with foil and left in a cold place before going in a jar in the fridge to chill. It was gorgeous!!5 stars

    Reply
  19. Medana Crow says

    Posted on 6/2 at 6:49 am

    Can I pickle okra using this method? If so, what optional ingredients can I add?

    Reply
    • Sarah Bond says

      Posted on 6/3 at 2:08 pm

      Yes! You could add garlic and/or dill 😀

  20. Lori says

    Posted on 6/20 at 5:52 pm

    I see some recipes add sugar (like for beets). Do I have to add sugar?

    Reply
    • Sarah Bond says

      Posted on 6/21 at 6:28 am

      You don’t need to, it’s just for flavor!

  21. Cynthia Muse says

    Posted on 7/10 at 9:31 pm

    Can you pick a cantaloupe watermelon oranges mangoes pineapple coconut5 stars

    Reply
    • Sarah Bond says

      Posted on 7/10 at 10:47 pm

      I haven’t tried pickling these fruits so I can’t say for sure!

  22. Brian York says

    Posted on 7/31 at 5:14 am

    How long do you have to let them refrigerate before the flavor sinks in? I’m primarily pickling cucumbers and green beans.

    Brian

    Reply
    • Sarah Bond says

      Posted on 8/1 at 3:04 pm

      At least 1 hour! 😀

  23. Patricia cimakasky says

    Posted on 8/17 at 4:33 pm

    Great and easy instructions. I made pickled beets and pickles I’m not done yet will try Fruits. Thank you5 stars

    Reply
  24. Ted Purdy says

    Posted on 9/2 at 10:38 am

    Delish

    Reply
  25. Charlotte says

    Posted on 1/8 at 10:57 pm

    Hi!
    First time pickler here, have just made a jar of your pickled red cabbage and red onion.
    Possibly a silly question here, do you have to cook the beetroot before pickling?

    Reply
    • Sarah Bond says

      Posted on 1/13 at 10:48 am

      You do not! 🙂

  26. Monica Rodrigues says

    Posted on 1/24 at 11:50 pm

    Do you have to use hot water for the brine? I’ve only ever used cold. I didn’t realize I should be using hot.5 stars

    Reply
    • Sarah Bond says

      Posted on 1/25 at 11:55 am

      You can use either! Hot water will just pickle them quicker.

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