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Learn how to quick pickle everything from cauliflower to beets to green beans! These easy refrigerator pickles are perfect for preserving fresh veggies and adding a punch of tangy flavor to just about anything.
save this recipe!Whether you’ve got too many farmers market finds or just need something punchy to perk up your plate, quick pickling is your new best friend.
As a food scientist who’s spent years testing fermentation recipes and brewing endless batches of homemade kombucha, I’ve got a soft spot for anything briny and tangy. And while this method isn’t fermentation (it’s vinegar-based, not bacteria-powered), it’s the easiest way to get that pickle flavor in under an hour. No special gear, just fridge space, and a jar.
All you need is 10 minutes of prep, a quick brine, and a fridge. The result? Crisp, tangy pickled veggies that last for weeks and taste like you know what you’re doing.
Pickling 101
Quick pickling and canning might sound similar, but they’re different. Quick pickling is what we’re doing here—it’s fast, fridge-friendly, and perfect for short-term storage (about 2 to 3 weeks). Canning, on the other hand, is more technical and meant for long-term storage with specific safety steps. All the recipes in this post are quick pickles only—not tested for canning—so if you’re looking to store them long-term, be sure to follow proper USDA canning guidelines.
The Base Ingredients
This is the go-to quick pickle brine I use for nearly everything. It’s simple, pantry-friendly, and works across a wide variety of vegetables. Jump to the recipe card for measurements + vegetables you can pickle!
- Vinegar: White vinegar or apple cider vinegar brings that tangy flavor and preserves the veggies.
- Non-Iodized Salt: Kosher or pickling salt works best. Avoid iodized salt, which can cloud the brine.
- Hot Water
The Salt Matters
Not all salts are created equal. For pickling, always use non-iodized salt like kosher or sea salt. Iodized salt can cloud your brine and sometimes give off a slightly metallic or bitter flavor (plus, anti-caking agents don’t play nicely with vinegar).
How to Quick Pickle
This is just an overview–jump to the recipe card for full printable instructions!
- Make the brine: Heat water, dissolve in the salt, stir in vinegar.
- Add veggies: Pack your veggies and any herbs or spices into a clean jar.
- Pour, cool, and chill: Cover with brine, let it cool, then seal and refrigerate. Ready in an hour, better in a day!
My go-to uses for pickled veggies
- Tossed on grain bowls or salads
- Tucked into sandwiches or wraps
- Served with falafel or shawarma
- Spooned over tacos, eggs, or toast
- Straight from the jar (no shame)
Reader rating
“I tried this method with baby carrots, onions and hot peppers cut in half and they are delicious. Going to make more this evening.” —Carolyn
Pickle This Next
How To Quick Pickle Vegetables
Ingredients
Base Pickling Brine
- 1 cup hot water, 236 mL
- 2 tsp non iodized salt*
- 1 cup vinegar, apple cider or white vinegar, 236 mL
For Pickled Cauliflower
- 1 tsp whole black peppercorns
- 2 cloves garlic, crushed
- Pinch crushed red pepper flakes
- 2 cups chopped cauliflower
For 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
For Pickled Beets
- 1 tsp sugar
- 1 bay leaf
- 1 clove garlic, crushed
- 1 to 2 beets, diced or cut into half-moons
For Pickled Cucumbers
- 2 pickling cucumbers, can sub 1 English cucumber, sliced or cut into wedges
- 10 sprigs fresh dill, about 2 tsp when chopped
- 4 cloves garlic, crushed
- 1 bay leaf
- 1 tsp whole black peppercorns
For Pickled Carrots
- 1 lb carrots, peeled and cut julienne
For Pickled Red Onion
- 1 large red onion, sliced into half-moons
For Pickled Jalapenos
- 10 to 15 jalapeno peppers, sliced
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.)
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can you pick a cantaloupe watermelon oranges mangoes pineapple coconut
I haven’t tried pickling these fruits so I can’t say for sure!
How long do you have to let them refrigerate before the flavor sinks in? I’m primarily pickling cucumbers and green beans.
Brian
At least 1 hour! 😀
Great and easy instructions. I made pickled beets and pickles I’m not done yet will try Fruits. Thank you
Delish
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?
You do not! 🙂
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.
You can use either! Hot water will just pickle them quicker.
Hi! I’m diabetic and also on a low sodium diet. Can I make these without the salt? Thanks.
You can, but they might not last quite as long due to the low salinity.
At least an hour? Try at least a couple of weeks. Else it ain’t pickled. It tastes of vinegar. Big difference.
This is a recipe for *quick* pickling, which is different from the traditional pickling you’re referring to.
How about pickling garden fresh green tomatoes? I had them as a kid and loved them . Even better than dill pickles. How would you suggest doing them?
To pickle green tomatoes I would do the same proportions of water/vinegar/salt listed here, using white vinegar and maybe some bay leaves!
Looks delicious and easy