How To Quick Pickle Vegetables

4.96 from 25 ratings

How To Quick Pickle Vegetables

These easy refrigerator pickles are perfect for preserving fresh veggies and adding a punch of tangy flavor to just about anything. To use this guide, simply make the Base Pickling Brine then choose the veggie you would like to pickle and add all the ingredients listed under that flavor variation.

Prep Time10

Rest1

Course: Dips, Sauces, and Salsas, Side Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: pickled beets, pickled cauliflower, pickled green beans, pickled vegetables, pickled veggies

Diet: Dairy-Free, Gluten-Free, Low Carb, Raw, Vegan, Vegetarian

Time: 60 minutes or more

Servings: servings

Author: Sarah Bond

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.)

Video

Notes

*Non iodized salt should be used when pickling.

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.

Nutrition