Quick Pickled Vegetables might just be the best, no nonsense way to clean out your fridge. They take barely any time, almost no effort, and the payoff is major. Plus, store-bought pickles aren't cheap! And if you have some carrots or cauliflower lying around, it costs almost nothing to quick pickle them for a deluxe homemade snack.
What are Quick Pickled Vegetables?
Quick pickles, or refrigerator pickles, are the result of vegetables or fruit that have been packed in hot brine and left to sit for at least a few hours in the fridge. They are not fermented, and they don’t cook as long as with traditional canning methods so they stay nice and crunchy. Quick pickling is a perfect way to go if you have a small amount of veggies to deal with, and when you’re just not interested in setting up an elaborate canning production. Learning how to pickle veggies is also a great way to extend the life of some things in your fridge that are almost on their way to the compost bin.
Pickled Veggies: a healthy, convenient snack
I am a lifelong addict of all things sour and salty. It's so nice to have something pickled in the fridge at all times for an instant flavour punch. I stick these pickled veggies on sandwiches, add them to salads, and snack on them the second I walk in the door. Growing up, I was always munching on dill pickles from the jar. I still buy store-bought pickles all the time, but learning how to pickle vegetables means I can have my own homemade pickles on hand whenever I want. Even better!
Jazz up a beige dinner!
Pickled veggies are a great thing to eat alongside an otherwise beige dinner. You know, those nights when all you want to eat is buttered noodles? A few homemade spicy pickles on the side make you feel good about getting some veggies in. Plus, a splash of color on your plate can really boost your mood!
A flexible pickled vegetables recipe
There are tons of different refrigerator pickle recipes out there, and they vary quite a bit. The truth is though, you don’t really need a recipe. It’s more about following a general formula. The rest is up to your creativity and your current pantry contents.
The formula for quick pickle making is simple. There needs to be a good amount of acidity, in the form of vinegar, and a good amount of salt. I go with:
- Equal parts vinegar and water
- 1 Tbsp of salt for every cup of vinegar
Adding extra flavor to the quick pickles
To jazz up the brine you can add any number of fresh herbs, dried spices, fresh garlic, ginger, pickling spice, mustard seeds, fresh dill, crushed red pepper flakes, the list goes on. Play around with different combinations to make these pickles your own.
In this batch I used bay leaves, red pepper flakes, garlic, and rosemary. I also made some spicy refrigerator pickles with a half cauliflower that had been kicking around for awhile.
How to pickle vegetables for Quick Pickled Veggies
Step 1: Make the pickle brine
This basic ratio can be added to and jazzed up in a number of ways.
- 250ml water
- 250ml vinegar (I like malt or apple cider, but other ones work too)
- 1 Tbsp salt
- 2 Tbsp brown sugar
Combine these ingredients in a pot, bring to a boil, and simmer until the sugar is dissolved. Taste the brine before you pour it over the veggies to make sure the vinegar sugar ratio is how you want it. If you’re going for more of a bread and butter pickles vibe, you’ll want to add more sugar.
Step 2: Select and prepare the vegetables for quick pickling
Your veggies can be sliced, diced, quartered, or minced. The smaller you cut them, the more of the brine they will absorb, so keep that in mind. In terms of what veggies to use, it’s really up to you. The rule of thumb is, if you’d be willing to eat it raw, it’s a contender.
Some good ones to start with: Green beans, carrot sticks, sliced cucumbers whole asparagus spears, red onions, celery, quartered radishes, sliced beets.
Step 3: Making the quick pickles
This part is easy. All you have to do is:
- Stuff the veggies into Mason jars - you can pack them pretty tightly because they’ll wilt down slightly in the fridge.
- Pour the boiling hot brine over the veggies until they are completely covered. It’s your choice if you want to strain the bits out before pouring into the jar.
- Close the lid and let the jar of veggies sit on the counter for 20 minutes or so before popping them in the fridge overnight.
Quick pickles will keep in the fridge for at least a month and probably many months, but it’s very unlikely that they will stick around that long. They’re an addictive little snack!
How to eat your Quick Pickled Vegetables
I love a quick pickle straight from the fridge—no supporting characters required. But they're also great when chopped up and added to a wrap or sandwich (like my smashed chickpea sandwich), thrown into salads, or enjoyed on the side of a warm cooked dinner—like my Easy Lentil and Broccoli Curry.
Frequently Asked Questions
Almost any vegetable can be quick pickled, but some popular choices include cucumbers, onions, carrots, radishes, and cauliflower. Firm vegetables tend to hold up well during the pickling process.
Quick pickled vegetables typically last for 2-4 weeks when stored in an airtight container in the refrigerator. However, they are best consumed within the first 1-2 weeks for optimal flavor and texture.
It's generally not recommended to reuse pickling brine for food safety reasons. However, you can repurpose it as a marinade or salad dressing base if used within a few days.
For quick pickling, thorough cleaning with hot, soapy water is usually sufficient as these pickles are stored in the refrigerator and consumed relatively quickly. Sterilization is more crucial for long-term canning processes.
Yes, you can use apple cider vinegar or other vinegars like rice vinegar or red wine vinegar. Each type of vinegar will impart a slightly different flavor to your pickles.
Quick pickled vegetables can be ready to eat in as little as 30 minutes, but letting them sit for at least 24 hours allows the flavors to develop more fully.
For quick pickling, raw vegetables are typically used. If you prefer your veggies a bit softer, you can simmer them in the brine for a few minutes before transferring them to a jar.
Yes, you can adjust the sugar to your taste preferences. Some recipes don't use sugar at all, while others might use more for a sweeter pickle. Feel free to experiment to find your perfect balance.
Common spices for quick pickling include mustard seeds, peppercorns, dill seeds, coriander seeds, and red pepper flakes. Fresh herbs like dill or thyme can also add great flavor.
While it's possible to quick pickle thawed frozen vegetables, the texture may be softer than when using fresh vegetables. For the best results, use fresh, crisp vegetables whenever possible.
Are you a pickle enthusiast too? I’d love to hear your success stories. I’d also love to hear about your pickling adventures gone wrong. Comment below or join me on Instagram to talk it out!
Easy Quick Pickled Vegetables Recipe
Ingredients
- 250 ml water
- 250 ml malt vinegar or apple cider vinegar
- 1 tablespoon salt
- 2 tablespoons brown sugar
- 500 grams fresh vegetables or fruit
- 1 tablespoon whole spices or herbs, such as bay leaves and peppercorns
Instructions
- Combine the water, vinegar, salt, brown sugar, and spices in a pot. Bring to a boil, and simmer until the sugar is dissolved.
- Pack the vegetables into a clean glass jar. Pour the hot brine over the vegetables and allow the mixture to cool before putting the lid on and placing it in the fridge.
Konrad says
Hey I was searching for reliable recipe for quick pickle and I naturally turned to howtomakedinner.com. However, I have one question: what should be the acidity of the vinegar used? In Poland destilled vinegar is 10% so it's heavy stuff but other vinegars are lighter.
Paula Hingley says
Hi Konrad! Sorry it took so long to respond, I haven't logged in in awhile! That's such a good question. I've made these pickles with quite a few different vinegars and they've always worked out. The ones I use the most are apple cider, and malt vinegar, both sitting at around the 5% mark. Wow, 10% is a real kicker! In your case I'd suggest cutting it with bit of water and adding a little more sugar to balance things out. And if you find a good 5-6% apple cider vinegar, give it a go.