Quick Pickled Vegetables Recipe
A simple, delicious recipe that can be used with any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, or green beans!
How to Make the Best Quick Pickled Vegetables
Quick pickled vegetables are one of those kitchen staples that everyone should know how to make. This refrigerator pickle recipe transforms ordinary vegetables into tangy, crunchy, flavorful additions to sandwiches, salads, grain bowls, and cheese boards in just a matter of hours—no canning equipment required.
The beauty of this recipe lies in its versatility. Whether you have an abundance of garden cucumbers, some carrots that need using up, or want to try something different like pickled beets or radishes, the same simple brine works for all of them. The combination of coriander, fennel, and mustard seeds creates a classic pickle flavor, while the optional additions let you customize each batch to your taste.
Best of all, these quick pickles keep for several weeks in the refrigerator and only get better with time. Make a batch or two at the start of the week and you’ll have bright, tangy vegetables ready to elevate any meal.
Quick Pickled Vegetables
A simple, delicious recipe that can be used with any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, or green beans!
Ingredients
Vegetables
Spices
Brine
Instructions
Prepare the Vegetables
- Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole (like with green beans, asparagus, okra, etc.).
- In two quart-size mason jars, divide the garlic and whole spices.
- Begin adding the veggies and if you are including the onion (which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include, leaving about an inch at the top of the jar.
Make the Brine and Pickle
- Bring the water, vinegar, salt and sugar to a boil in a small pot.
- Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon.
- You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half-inch of room between the liquid and lid.
- Let sit on the counter to cool, and after an hour or two, cover and place in the fridge.
Notes
- These will taste good after 8-12 hours but much better after a couple of days.
- Optional spice additions include whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, or other fresh herbs.
- The sugar is added to balance the vinegar flavor—you won't actually be consuming much of the brine.
