Quick Pickled Vegetables
These refrigerator pickled vegetables are a simple, quick method to add a bright, tangy crunch to your meals without the need for canning equipment.
Ingredients
Vegetables
- 1 cup mixed vegetables (carrots, cucumbers, bell peppers, radishes), chopped into bite-sized pieces Use any firm vegetables you have on hand.
Brine
- 1 cup water
- 1 cup vinegar (white distilled or apple cider) Use 5% acidity.
- 1 tablespoon sugar Balances acidity; omit for low-sugar.
- 1 tablespoon salt (kosher or pickling salt preferred) Avoid iodized salt.
- 2 cloves garlic, smashed
- 1 teaspoon mustard seeds
- 1 teaspoon whole peppercorns
- 1 sprig dill or other herbs (thyme, tarragon, or bay leaf) Optional addition.
Instructions
Preparation
- Wash and chop all vegetables into bite-sized pieces. Uniform sizes pickle evenly.
- In a small saucepan combine the water, vinegar, sugar, and salt. Bring just to a boil, stirring until the sugar and salt fully dissolve.
- Add the smashed garlic, mustard seeds, and peppercorns to the hot brine. Let it return to a simmer for 30–60 seconds to bloom the spices.
- Pack the chopped vegetables into a clean jar, leaving about 1/2 inch headspace. Tuck in any sprigs of dill or other herbs if using.
- Pour the hot brine over the vegetables, covering them completely. Tap the jar gently to release trapped air bubbles.
- Let the jar cool to room temperature on the counter. Once cooled, seal with the lid and refrigerate.
Chilling
- Chill for at least 24 hours before tasting. Flavors continue to develop over 2–3 days.
Notes
Refrigerate in a sealed jar. These pickles are not shelf-stable. Consume within 2–4 weeks for best texture and flavor. Do not freeze.