Quick Pickle Vegetables

Why You’ll Love This Recipe

You’ll love this quick pickle recipe because it’s easy, fast, and doesn’t require special canning equipment. The vegetables stay crisp, the brine is zesty and refreshing, and the herbs, garlic, and roots add wonderful layers of flavor. You can mix and match your favorite vegetables, making it perfect for using seasonal produce or cleaning out the fridge.

Ingredients

Vegetable varieties:

• Fresh beets, cooked, peeled, and quartered or cut into bite-sized chunks
• Carrots, raw and cut into sticks
• Red onion, thinly sliced
• Radishes, cut into quarters
• Cabbage, thinly sliced
• Asparagus, tough stem ends removed

Flavor additions:

• Fresh herbs: thyme, rosemary, oregano
• Fresh roots: ginger and turmeric
• Fresh garlic

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare your vegetables by washing, peeling (if necessary), and cutting them into desired shapes.
2. Divide vegetables among clean glass jars, mixing or keeping varieties separate as you prefer.
3. Add herbs, garlic cloves, and slices of ginger or turmeric to each jar for flavor.
4. In a saucepan, prepare a simple brine: combine 2 cups water, 1 cup vinegar (white or apple cider), and 1 tablespoon salt. Heat until the salt dissolves, then remove from heat.
5. Pour the hot brine over the vegetables in the jars, leaving about 1/2 inch of space at the top.
6. Let the jars cool to room temperature, then seal with lids.
7. Refrigerate for at least 24 hours before enjoying to allow flavors to develop.

Servings and timing

This recipe makes about 6 servings (depending on jar sizes).
Preparation time: 15 minutes
Pickling time: 24 hours (minimum)
Total time: 24 hours 15 minutes

Variations

• Add chili flakes or sliced fresh chili peppers for a spicy kick.
• Use rice vinegar for a milder flavor or red wine vinegar for a bolder taste.
• Sweeten the brine with a tablespoon of monk fruit sweetener, honey, or sugar if desired.
• Try other vegetables like cucumbers, green beans, or cauliflower.
• Mix different herbs such as dill, basil, or bay leaves for unique flavor profiles.

Storage/Reheating

Quick pickled vegetables should be stored in airtight jars in the refrigerator for up to 2 weeks. They do not require reheating, as they are eaten cold. Always use clean utensils to remove vegetables from the jar to keep them fresh longer.

FAQs

Do I need to sterilize jars for quick pickles?

No, for refrigerator pickles you just need clean jars, not sterilized ones like in traditional canning.

How soon can I eat the pickles?

They are best after 24 hours, but you can taste them after 4–6 hours.

Can I use any type of vinegar?

Yes, but white vinegar, apple cider vinegar, or rice vinegar are the most common choices.

Do I have to cook the vegetables before pickling?

No, most vegetables are pickled raw. Only beets are typically cooked first.

Can I reuse the brine?

It’s best to make fresh brine each time to ensure proper flavor and freshness.

Will these pickles be shelf-stable?

No, they must be stored in the refrigerator since they are not processed for long-term storage.

Can I make the brine sweeter?

Yes, add a small amount of sugar or sugar substitute for a sweet-and-sour flavor.

Can I pickle vegetables together in the same jar?

Yes, just be mindful that stronger-flavored vegetables may influence the others.

How do I keep the vegetables crunchy?

Avoid overcooking them before pickling, and make sure to use a hot brine poured directly over the fresh vegetables.

Can I add whole spices to the jars?

Yes, peppercorns, mustard seeds, or coriander seeds add extra depth of flavor.

Conclusion

Quick Pickle Vegetables are an easy, refreshing way to preserve and enjoy seasonal produce. With endless combinations of vegetables, herbs, and spices, they can be customized to suit your taste. Perfect as a snack, a salad topping, or a flavorful side, these refrigerator pickles are a simple recipe you’ll keep coming back to.

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