Learn How To Pickle Vegetables The Easy Way
Let’s talk about how to pickle vegetables! Pickling vegetables for long-term, shelf-stable storage requires properly tested water bath canning methods. This post focuses only on refrigerator quick pickling.
This method is easy enough to do. And the equipment needed to do it is pretty minimal. It’s a skill worth learning for sure.
It requires nothing more than common kitchen supplies and canning jars with plastic lids. It is very easy to do, and it is a great way to keep pickled vegetables on hand without pulling out the water bath canner.
TOOLS AND SUPPLIES NEEDED TO QUICK PICKLE VEGETABLES
Once you’ve learned how to pickle vegetables with the quick pickling method, you’ll need just a few things to get the job done.
Most of these things are probably already in your kitchen. Here’s a quick list of what you’ll need …
- CANNING JARS – You can use any size canning jar to quick pickle vegetables. The most common sizes used are pint or quart jars.
- PLASTIC LIDS – This method requires the use of vinegar. The acidity can eventually cause corrosion with long-term contact, so plastic lids are a convenient option for refrigerator pickles. Plastic lids are inexpensive and easy to find in most stores that carry canning supplies.
- VINEGAR – This ingredient creates an acidic brine that provides the pickled flavor and helps slow spoilage when the vegetables are kept refrigerated.
- WATER – Water is used to reduce some of the acidity in the recipe. Pickled vegetables would have an overpowering flavor if the water was not included to reduce the acidity from the vinegar.
- HERBS & SPICES – Both fresh and dried herbs and spices are used when pickling vegetables. Each recipe will call for different blends. Spices are not necessary to pickle vegetables. But they are what gives each jar it’s own special character, so they are highly recommended.
- SALT – Salt is often added to pickled vegetables. It is a great addition that provides a very pleasant flavor. It can be avoided if you have health concerns surrounding the consumption of this mineral.
- SUGAR – Sugar is commonly included in pickle vegetable recipes. It offsets the acidity of the vinegar. It can be substituted with other sweeteners if you follow a diet that prohibits processed sugar.
HOW TO QUICK PICKLE VEGETABLES
Quick pickling is a great way to extend the life of fresh vegetables. Throughout the gardening season, when produce is bountifully available, this method will serve you well.
You can quick pickle the excess veggies that you have around and enjoy them over the next few weeks, rather than throwing them in the garbage.
It is very simple to do. If there is salt, sugar, herbs or spices in your recipe, add them to the jar.
Next add just a bit of water to hydrate the salt and/or sugar. And swish it around a bit.
Place the vegetables in the jar. Pack them tight.
If there are fresh herbs, garlic cloves, or bay leaves in your recipe, you can tuck them between the vegetables. as you go.
Fill the jar 3/4 of the way full with water. Top off with vinegar.
Place a lid on the jar and shake well to blend the brine.
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Be sure that the vegetables are completely covered by brine. A pickling weight can be used to do this if you prefer.
I simply check my vegetables every day for a week or two. If they are floating to the top, which they will inevitably do, I push them down in the brine with a vegetable pounder to allow them to soak up the liquid.
The brine helps slow spoilage and supports safe refrigerated storage. If, at any point, you see any signs of spoilage or visible mold do not eat the vegetables, dispose of them.
HOW LONG DOES IT TAKE TO QUICK PICKLE VEGETABLES
The great thing about learning how to pickle vegetables using the quick pickling method is that it gives you a finished product in just days.
Refrigerate them right after you make them, and then you can eat them in as little as 3-4 hours. I find that it doesn’t have the flavor I’m looking for at that point. But 2 or 3 days into the process and quick pickled vegetables are absolutely delicious.
Different vegetables will require varying time frames to reach peak flavor. If the vegetable is very pourous, like a cucumber, it will absorb the brine very quickly. A dense, less pourous vegetable, like a carrot will take a bit longer to absorb the brine.
HOW LONG WILL QUICK PICKLED VEGETABLES KEEP?
It is best to use them within 2-4 weeks. Always discard any jar that shows signs of spoilage.
HOW TO EAT QUICK PICKLED VEGETABLES
I would have to say that the very best way to eat pickled vegetables is straight out of the jar. But there are so many ways to enjoy them, and I absolutely indulge in every one.
They are a great addition to any meal, and can be served as a side dish all on their own.
You can use them to top burgers and sandwiches. You can even put them in potato salad, macaroni salad, and pasta salad.
Quick pickled vegetables are a really great way to fill out a charceuterie board. They provide a flavor profile that is not going to be found in other foods on the board. And it is a profile that pleasantly contrasts the more umami type flavors of meat and cheese.
You can even use quick pickled vegetables in some of your favorite cocktails. Replace the olives in a martini, add some pickled vegetables to a simple vodka and tonic, or use them in a bloody mary.
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How To Quick Pickle Vegetables
Equipment
- Canning jars pint or quart size
- Plastic lids
- Measuring spoons
- Sharp knife and cutting board
Materials
- sugar and/or salt as needed
- herbs and spices as needed
- vegetables cut as desired
- water
- vinegar
Instructions
- Clean: Wash the jars and lids thoroughly, then allow them to air dry completely.
- Add seasoning base: Add sugar and/or salt directly to the bottom of the jar if using.
- Start dissolving: Pour in a small amount of water and swish to help dissolve the sugar and/or salt.
- Add flavorings: Drop in any herbs or spices you'd like to use—peppercorns, dill seed, mustard seed, etc.
- Pack vegetables: Layer in the cut vegetables, leaving space at the top for liquid.
- Add aromatics: If using fresh herbs, garlic cloves, or bay leaves, tuck them in as you pack the jar.
- Add water: Fill the jar about ¾ full with water.
- Add vinegar: Top off the jar with vinegar until the vegetables are fully submerged.
- Submerge vegetables: Push the vegetables down so they sit beneath the brine.
- Weigh down: Use a pickling weight if needed, or check daily to ensure vegetables stay submerged.
- Seal and store: Place the lid on the jar and store it in the refrigerator.
- Wait and enjoy: Let the vegetables sit for at least 24 hours before eating.
Notes
- Slice for speed: Thin slices pickle faster and soak up more flavor than thick pieces.
- Balance your brine: A 1:1 water-to-vinegar ratio works well, but you can adjust for taste.
- Spice it up: Try different spice combinations — like chili flakes, fennel seeds, or coriander — for unique flavor blends.
- Use what you have: Almost any vegetable can be pickled — zucchini, green beans, radishes, cauliflower, and more.
- Store properly: Keep jars sealed in the refrigerator; they generally keep well for about 3–4 weeks. Flavors will continue to develop over time.
Quick pickling is such a fun and easy way to add bright, tangy flavor to just about any vegetable — perfect for topping sandwiches, grain bowls, or enjoying straight from the jar. This guide makes it so simple to get started with whatever you have on hand! If you try it, I’d love to hear what veggies you pickled and how you used them. Drop a comment below to share or ask any questions — I’m always happy to help!