Skip to main content

Refrigerator Pickled Vegetables

Make your own crispy pickled vegetables at home with this simple recipe.
Glass jars of peppers, garlic, asparagus and carrots in pickling brine.
Prep time: 20 minutes
Chill time: 1 to 3 days
Makes: 2 pints or 1 quart
Nutrition Facts: View label

Ingredients

1 cup vinegar (see Notes)
1 cup water
1 Tablespoon salt
1 Tablespoon sugar (optional)
2 to 4 Tablespoons seasonings (see Notes)
3 ½ to 4 cups fresh vegetables (cut to any size and shape)

Directions

  1. Wash hands with soap and water.
  2. In a medium saucepan, heat the vinegar, water, salt and sugar, if desired, until the mixture simmers. Stir until the salt and sugar are dissolved and remove pan from heat.
  3. Put seasonings in the bottom of 2 clean pint-sized jars or 1 quart jar. Add the prepared vegetables, packing pieces closely together. Leave about ½ inch space at the top of the jar.
  4. Fill the jars with the warm vinegar mixture to cover the vegetables. Close the jars with clean lids and refrigerate for 1 to 3 days to allow flavors to develop.
  5. Store jars only in the refrigerator. Use within 3 months.

Notes

  • White, cider, white wine and rice vinegar are good choices. The flavors from balsamic or malt vinegar will be stronger but they can be used.
  • Vegetables such as green beans, broccoli, asparagus, carrots and cauliflower can be boiled for 1 or 2 minutes and then quickly cooled in ice water to soften and preserve their color.
  • Ideas for fresh seasonings: basil, cilantro, dill, garlic, ginger, green onion, hot or bell pepper, oregano, thyme
  • Ideas for dry seasonings: bay leaves, celery seed, cumin seed, dill seed, dried chilis, peppercorns, pickling spice, turmeric

Comments

I have been having so much fun with this recipe and all the flavors you can create.  It is so easy and the pickled vegetables taste so good on salads.  I have done apple cider vinegar with turmeric and red pepper flakes.  I have also done white vinegar with dill, celery seed and turmeric.   It has all been so tasty and fun to incorporate into a variety of dishes.  Definitely a recipe to repeat through out the summer. 

You might also like...

Recipes A to Z (without photos)

Harissa Spice Mix
Small bowl of a red spice mix.

Harissa Spice Mix

This homemade spice blend is great on meats and veggies. Have it on hand whenever you need it!
Prepare:
5 minutes
Makes:
2 Tablespoons
Roasted Parsnips
Tazón de palitos de chirivía dorada.

Roasted Parsnips

A great alternative to potatoes, these roasted parsnips are sweet, smokey and nutty.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
2 cups
Tuna Salad with Cucumber
Tuna and pea mix served over a bed of lettuce.

Tuna Salad with Cucumber

Bright and crunchy salad that is ready in about 15 minutes.
Prepare:
15 minutes
Makes:
5 cups
Broccoli Cheddar Soup
Bowl of warming soup made with cheddar cheese, carrots and broccoli.

Broccoli Cheddar Soup

Warm, creamy, cheese and veggie-filled, this soup is perfect for lunch or dinner any time of year.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 Cups
Zucchini Salad
Bowl of seasoned zucchini and red onion slices.

Zucchini Salad

Quick and side with fresh vegetables, herbs and a lemon dressing.
Prepare:
10 minutes
Makes:
6 Cups
Whole-Wheat Yogurt Rolls
Platter of golden whole-wheat rolls.

Whole-Wheat Yogurt Rolls

Warm and toasty rolls in 30 minutes with only 4 ingredients.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
10 Rolls
Was this page helpful to you?