Easy Way to Quick Pickle Vegetables- preserve your garden harvest by quick pickling your favorite veggies using this easy technique.Jump to Recipe
Unlike canning which requires equipment and usually some trial and error, quick pickling is fast and foolproof. All you need are some mason jars, fresh vegetables, and pantry staples. Upgrade your salad or sandwich with the flavor and crunk of pickle veggies!
How is Quick (or Refridgerator) Pickling different than regular pickling?
Refrigerator pickles are preserved in vinegar but are not processed through a water bath canner (a very large pot that can hold at least 7 quart jars and allow them to be submerged by 1 to 2 inches of water). Quick pickles must be stored in the refrigerator or they will spoil. Canned pickles are shelf-stable.
How long do quick pickles last?
Quick pickles vegetables can last up to 2 months in the fridge. Any longer than this and they will become less crunchy.
Easy Way to Quick Pickle Vegetables
What are the best vegetables for quick pickling?
The best vegetables to pickle are ones that are very fresh and free from bruises. Almost any vegetable can be pickled. Here are some suggestions: cucumbers, cauliflower, beets, asparagus, bell peppers, carrots, red onion, radishes, turnips, and cherry tomatoes.
How to cut vegetables for pickling:
Thinly slice: cucumbers (can also be cut into spears), red onion,
Cut into spears: bell pepper, carrots (be sure to peel first),
Note- if you’re pickling cherry tomatoes they should be put in whole.
What spices/herbs can be added?
The possibilities are endless! Fresh herbs like Oregano, Rosemary, Thyme and Dill are popular additions, and mustard seeds and coriander pair well with my vegetables. Garlic, peppercorns, and red pepper flakes are also good choices.
How to make the brine
The quick pickle brine is made using equal parts water and vinegar. You can use white vinegar, rice vinegar, or apple cider vinegar. For each cup of liquid, add 1 tablespoon salt and 1 tablespoon sugar. This ratio can be adjusted based on your tastes.
Add the vinegar, water, salt, and sugar to a saucepan and bring to a boil. Boil until the sugar and salt are dissolved. Pour the brine over the jarred vegetables, leaving 1/2 inch of room at the top of the jar.
Pour the brine into the jars leaving 1/2 inch of room at the top.
Easiest Way to Quick Pickle Vegetables
- Mason jars
- 2 cups vinegar (white, rice or apple cider)
- 2 cups water
- 2 tbsp salt
- 2 tbsp sugar (more sugar might be needed depending on taste)
- herbs and spices (optional)
- Wash and dry the veggies. Cut into appropraite sizes.
- If you are using herbs or spices (optional), add them to the jars.
- Fill each mason jar with vegetables.
- Add the vinegar, water, salt and pepper to a saucepan. to make the brine. Bring to a boil so the sugar and salt dissolves.
- Pour the brine into each jar leaving 1/2 inch room at the top. Tap the jar gently against the counter to remove air bubbles. Place the lid on the jar and screw the ring on tighly. Place in refridgerator.
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