Description
Quick Pickled Vegetables are a simple and versatile recipe that lets you transform fresh vegetables into tangy, crunchy delights in just 24 hours. Using a flavorful brine made from vinegar, sugar, and salt, along with optional garlic, jalapeño, dill, and mustard seeds, this easy refrigerator pickle method preserves your veggies with vibrant taste and perfect crunch. Ideal for snacking, salads, or side dishes, these pickles keep well refrigerated for weeks.
Ingredients
Scale
Vegetables and Aromatics
- 2 cups vegetables (cut to your liking, use your favorites like cucumbers, carrots, green beans, asparagus, or radishes)
- 2-4 cloves garlic, sliced (optional)
- 1 jalapeño, thinly sliced (optional for spice)
- 2-4 sprigs dill (optional)
- 1 teaspoon mustard seeds (optional)
Pickling Brine
- ¼ to ½ cup vinegar (choose rice vinegar, white vinegar, apple cider vinegar, or white wine vinegar; use ¼ cup if using white vinegar)
- 1 cup hot water
- 1 tablespoon sugar
- 2 tablespoons kosher salt (or more to taste)
Instructions
- Prepare Vegetables and Aromatics: Clean and cut your chosen vegetables to your preferred size, or leave small ones whole. Place the vegetables into a jar along with sliced garlic, mustard seeds, dill sprigs, and jalapeño slices if using. This combination adds layers of flavor to your pickles.
- Make the Brine: In a bowl, combine ½ cup of your chosen vinegar (or ¼ cup if using white vinegar) with 1 cup of hot water. Stir in 1 tablespoon of sugar and 2 tablespoons kosher salt until both dissolve completely. Taste the brine and adjust the sugar or salt according to your preference for sweetness and saltiness.
- Pour Brine Over Vegetables: Carefully pour the warm brine into the jar over the vegetables, ensuring they are fully submerged. If needed, add a bit more vinegar or water to cover the veggies thoroughly to prevent spoilage and ensure consistent pickling.
- Cool Brine for Certain Vegetables: If you are pickling cucumbers, green beans, or asparagus, allow the brine to cool before sealing to help preserve their color and crisp crunchiness.
- Seal and Refrigerate: Secure the jar lid tightly and refrigerate the pickled vegetables for at least 1 hour. For best flavor, let them pickle for 24 hours so the flavors fully develop. The pickled vegetables will keep well in the refrigerator for 2-3 weeks. Note that these are not freezer-friendly and should be stored chilled.
Notes
- Use any combination of your favorite vegetables—carrots, cauliflower, radishes, bell peppers, or snap peas work great.
- Adjust the level of heat by adding more or less jalapeño, or omit it entirely for mild pickles.
- If you prefer a more sour pickle, increase the vinegar slightly, but be mindful to maintain balance with salt and sugar.
- Ensure vegetables are fully submerged in brine to avoid spoilage and encourage even pickling.
- These quick pickles do not require canning and must be refrigerated; consume within 2-3 weeks for optimal freshness.
