Quick Pickled Vegetables (2024)

Quick Pickled Vegetables, also known as refrigerator pickles, are endlessly versatile and an easy way to preserve fresh veggies. Create a fun mixture using the vegetables you have on hand, or pickle individual varieties in their own jars. Try cauliflower, jalapeños, red onion, green beans, asparagus, radishes, and so much more.

These tangy, crisp, slightly sweet pickles are guaranteed to elevate your salads, sandwiches, snack boards, and stir fries!

I've been a bit obsessed with quick pickled vegetables this summer. From sandwiches and tacos to lettuce wraps and pizza, it's difficult to think of a dish that doesn't benefit from their exciting burst of salt and tang!

Not only are quick pickles delicious, they're also an easy way to preserve fresh produce when you find yourself with extra from the garden, grocery store, or farmers market.

And making quick pickled vegetables couldn't be easier! I'll show you step by step how to do it. First, a note about pickled jalapeno...

Our jalapeño plants have grown especially well this year and created far more peppers than we could use or give away. On top of having an abundance of them, these peppers are HOT. Like, really, really spicy.

Having made quick pickled jalapeños before, I thought I'd be clever and use loads of them that way.

But it took just one batch for me to learn my lesson. The jalapenos were much too spicy to pickle on their own.

I realized that most, if not all, of the seeds in the jalapeños would have to be removed and that combining the peppers with other veggies was the way to go.

But hey, it all worked out because combining different vegetables creates a more interesting combination of deliciously tangy, spicy, and crunchy vegetables anyway! They're perfect for snacking and garnishing any meal.

Now, if you're a SUPER fan of all things spicy, and your jalapenos don't seem to be extraordinarily hot, you may find success with a batch of quick pickles comprised of mostly peppers (and their seeds). The spiciness of jalapenos can vary quite a bit, so that's a major factor.

The blend of cauliflower, carrots, red onion, cucumber, and jalapenos pictured below was SO GOOD we devoured half the jar in one day.

Of course, only using 3 or 4 jalapeños per jar wasn't going to use up the massive pile of jalapenos I had on my hands, but it was a start.

Quick pickled vegetables will keep in the fridge for several weeks, so I plan to make a jar or two each week until our jalapenos are gone (and share some jars, too). Roasting the jalapenos has been another delicious way to them. You can also freeze jalapenos.

What You'll Need

As I mentioned, the recipe is very versatile, so don't be afraid to try different vegetables and spices. You can also use any combination of the vinegars listed below. Here are the basic ingredients you'll need:

Pickling Brine Ingredients

• 1 cup white distilled vinegar
• ¼ cup rice vinegar or apple cider vinegar
• 1 ¼ cups water
• 2 teaspoons sea salt
• 1 tablespoon sugar

Vegetables

Amounts will vary depending on the vegetables you use (due to negative space while measuring) but aim for about 3 to 4 cups of chopped/sliced vegetables.

Some of our favorites are:

• red onion
• cauliflower
• carrots
• jalapenos
• cucumbe,
• radishes
• beets
• green beans and asparagus are also fun but benefit from blanching first. The other veggies can go into the jar raw.

In the jar pictured here, I used the following:

• about ¼ small head of cauliflower, cut into bite-size florets
• 1 medium carrot, peeled, cut into coins
• 1 pickling cucumber, peeled and cut into coins (peeling optional)
• ½ large red onion, thinly sliced
• 3 jalapeños, sliced lengthwise, seeded, then sliced again
• 3 cloves garlic, smashed and sliced

Flavorings

• 2 teaspoons whole black peppercorns
• 2 teaspoons mustard seeds

You can also get creative with herbs and spices. Here are a few ideas:

• fresh or dried cilantro, dill, or rosemary
• dried spices such as red pepper flakes, paprika, and ground turmeric
• fresh turmeric and ginger root

For my next batch of quick pickles I plan to do a ginger-turmeric combo with mostly rice vinegar. Doesn't that sound delicious?

How To Make Quick Pickled Vegetables

The process for quick pickles is very simple. Some recipes call for briefly heating the vegetables in the brine, but I prefer to put the raw vegetables directly in the jar.

1. Fill a wide-mouth 32 ounce glass jar (or 2 pint jars) with the washed and cut veggies and your desired seasonings (peppercorns, mustard seeds, etc).
2. Combine the brine ingredients in a small sauce pan and cook over medium-high heat just until it reaches a low boil. Stir and cook for a few seconds to dissolve the sugar.
3. Pour the hot brine into the jar so that all of the veggies are covered and liquid almost reaches the top.
4. Allow the jar to cool for a few minutes before covering it. Then let it rest on the counter until it has cooled to room temperature. Transfer the jar to the refrigerator.

Your quick pickles will be cold, crisp, delicious, and ready to eat the next day.... if you can wait that long. I can never resist sneaking a few test bites later that same day.

Tip: Quick pickles taste best after at least 2 days in the fridge.

Variation - Fruit

Did you know you can also quick pickle fruit? You absolutely can and the results are amazing! Try berries, peaches, apples, mango, pears, plums, and grapes.

For the brine, keep the liquids the same as this recipe, but increase the sugar to 4 tablespoons (¼ cup) and decrease the salt to a generous pinch.

Imagine the delicious combinations, like pickled peaches or strawberries on vanilla ice cream, cake, or pancakes. They also add interest to co*cktails, mocktails, and milkshakes!

You Might Like

I hope you enjoy these super easy quick pickled vegetables and the extra burst of flavor they add to your meals! If you try the recipe I would love to hear from you.

Comment below, rate the recipe, and be sure to let us know what flavor combinations you try!

Recipe