Nothing compares to the crisp tang of a really good pickled vegetable. While store-bought pickled veggies are tasty (read about our search for the best store-bought pickles out there), homemade pickled vegetables taste fresher, use wholesome ingredients and are truly one of the easiest foods to preserve.
Your grandmother might have spent an entire afternoon putting up vegetables, leaving the house smelling like a vinegar factory. Today, most cooks like to make quick-pickled vegetables, also known as refrigerator pickled vegetables.
Quick pickled veggies are made by soaking vegetables in brine and storing them in the fridge—planning to eat them within a month or two rather than storing them on a shelf for years. The perks of quick pickled veggies include:
- Quick pickled vegetables don’t require fancy ingredients or canning equipment.
- The hands-on work takes less than an hour, and your veggies will start tasting pickle-y in just a few hours. Their optimum flavor and texture lasts about two months.
- The veggies stay crisp and crunchy, never getting soggy or flaccid.
- You can easily experiment with different flavor combinations.
Want a recipe for a classic quick pickle? Click here. Otherwise, check out our guide on how to pickle vegetables.
How to Quick Pickle Vegetables
Quick pickles have three basic components: vegetables + brine + flavors.
The Veggies
You can pickle just about any vegetable. Going to a farmers market this weekend? Select the best-looking produce you can find for pickling. Fresh vegetables will keep their taste and texture better than older veggies will.
The tastiest pickles are made from naturally firm and crisp vegetables, such as summer squash, carrots, Brussels sprouts, green beans and onions. You can even think wilder and pickle watermelon rinds or mushrooms! (Find some bold pickling recipes here.)
Leave slim vegetables, like green beans or asparagus, whole. Larger vegetables do best cut into smaller pieces, which lets them absorb the brine better and will ensure more even flavoring. You can cut veggies into coins, slices or spears: It’s up to you! Always cut off the ends and stems, which contain an enzyme that can make pickles soggy.
Want to make a classic cucumber pickle? Kirby cucumbers are the most common variety for pickling, but often, the specific type of cucumber isn’t listed on the label. Seek out cucumbers that are short and firm. Bumpy skins are a good sign, too. Here’s more on the different types of cucumber, and what to do with them.
The Brine
The brine is the magic sauce here. It has two functions: preserving the vegetable and adding flavor. Ingredients like vinegar, salt and sugar all stave off spoilage. Their flavors also mimic the tang of fermentation. Want to try old-fashioned fermentation at home? Try making sourdough starter or yogurt.
A basic pickling liquid contains equal parts vinegar and water, plus salt. For quick-pickling, the brine is heated, allowing the salt to dissolve and the other ingredients to come together (more on that in a minute). Then you pour it over the veggies. As they soak in the brine, they soften slightly and take on tons of flavor.
The Flavors
Here’s where the home pickler can have a lot of fun! While classic pickle flavors like dill are delicious (and totally nostalgic), all kinds of flavors taste good with pickles. Be careful when adding herbs, spices and aromatics to pickled veggies: Their flavor will get stronger over time. Here’s a quick guide:
| Flavoring |
How Many? | How to Add |
Try These Favorites |
| Herbs | Add one type of herb. Adding more can muddy the flavors. | Use dried or fresh. No need to chop up; whole sprigs are fine. Simply place with veggies in brine. | Bay leaves, basil, cilantro, oregano, thyme, rosemary, dill, tarragon. |
| Spices | Use one or two spices. A hot spice and a fragrant spice usually work well together (e.g. red pepper flakes and coriander) | Toss them into the brine so the heat can bring out their flavors, then pour over the veggies. | Red pepper flakes, peppercorns, mustard seeds, cumin, coriander, peppercorns, chili powder, cayenne, fenugreek, fennel seeds. |
| Aromatics | You can use as many aromatics as you wish, but their flavor will intensify over time. You can even pickle aromatics on their own for a sharp, distinctive flavor. | Slice aromatics with the main vegetable you’re pickling; pour the brine over all. | Garlic, sliced onions, spicy peppers such as jalapenos or bird’s eye chilies. |
How to Make Quick Pickled Vegetables
This refrigerator garden pickles recipe comes from Linda Chapman of Meriden, Iowa. While this recipe uses carrots, cucumbers, sweet red peppers, white and green onions, you can use whichever veggies you have on hand.
You’ll Need:
- 6 cups sugar
- 6 cups white vinegar
- 1/4 cup celery seed
- 1/4 cup mustard seed
- 2 tablespoons canning salt
- 10 medium carrots, halved lengthwise and cut into 2-inch pieces
- 3 medium cucumbers, sliced
- 3 medium sweet red peppers, cut into 1-inch pieces
- 2 large onions, halved and sliced
- 1 bunch green onions, cut into 2-inch pieces
Yield: 7 pints
Step 1: Prep the veggies
Cut the veggies into slices, matchsticks or pieces, making sure they’re about the same size. Remember to trim the ends off the vegetables to remove enzymes that can cause pickled veggies to soften. Chop the aromatics and herbs as desired.
In a very large bowl, combine the carrots, cucumbers, red peppers and onions.
Step 2: Prep the brine
In a Dutch oven, combine the water, vinegar, salt, sugar, celery seed and mustard seed. Bring to a boil. Watch out! Boiling vinegar is pungent and can bring tears to your eyes if you inhale it. Cook, stirring, until the salt and sugar has dissolved. Turn off the heat.
Test Kitchen tip: Unlike standard table salt, canning salt (also known as pickling salt) does not contain iodine or anti-caking additives (which can cause the brine to be cloudy). It’s also much finer, which allows it to dissolve quickly.
If you don’t have canning salt, you can use the same amount of kosher or sea salt.
Step 3: Pour the brine
Pour the still-hot brine over the contents of the bowl. Let them stand on a counter to cool. Toss the vegetables with a wooden spoon to make sure they all get coated in brine.
Step 4: Let ’em sit and pickle
Once the brine has cooled to the point that it’s no longer steaming, divide the veggies and brine evenly between 7 glass jars. Cover the jars tightly and put them in the fridge for at least 6-8 hours to let the brine steep into the veggies, pickling them.
Test Kitchen tip: Some of the veggies may turn a greenish hue due to a reaction between enzymes and acidic ingredients (in this case, vinegar). Don’t sweat it.
Step 5: Enjoy!
After a day of chilling, the pickled veggies are ready to eat. You can store them, covered, in the refrigerator for up to a month.
How to eat your pickles? Try them on a cheeseburger or grilled cheese, or serve them on a cheese plate with a cocktail. Or, just eat ’em right out of the jar when the craving strikes!
Dill Pickle Hamburger Pizza
My husband's favorite foods are pizza and cheeseburgers, so I combined the two in a pizza with mayo and dill pickle juice topping. People who try it start laughing because it's so good. —Angie Zimmerman, Eureka, Illinois
Bacon Cheeseburger Tater Tot Bake
This bacon cheeseburger tater tot casserole is the perfect dish to bribe your kids; homework, chores, piano practice—consider them done! —Deanna Zewen, Union Grove, Wisconsin
Dilly Potato & Egg Salad
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Dilly Beef Sandwiches
My younger sister, Jean, shared this recipe with me. It puts a twist on the traditional barbecue sandwich, and it has been proven to be a crowd-pleaser. Plus, it's incredibly convenient to make in the slow cooker. —Donna Blankenheim, Madison, Wisconsin
Judy's Macaroni Salad
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
South Liberty Hall Relish
My grandparents originated this recipe that's been treasured in our family for four generations. It's named after a dance hall they ran in rural Iowa. Whenever I bite into a hot dog or hamburger dressed up with this taste bud-tingling relish, I think of them and their delicious country cooking. —Melinda Winchell, Las Vegas, Nevada
Pastrami Roll-Ups
For a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. —Merritt Heinrich, Oswego, Illinois
Cuban Sliders
These wonderful little rolls are baked until lightly toasted and the cheese melts. The leftover King's Hawaiian ham sliders keep really well in the fridge, and they make a lovely cold snack. Followers of my blog, houseofyumm.com, go nuts for these! —Serene Herrera, Dallas, Texas
Deluxe Cheeseburger Salad
I was planning to grill burgers, and then it dawned on me: How about a Big Mac salad? The original recipe doesn't call for a tomato, but it's awesome here. —Pam Jefferies, Cantrall, Illinois
Hot Ham Sandwiches
I came up with this crowd-pleasing recipe when trying to re-create a favorite sandwich from a local restaurant. Flavored with sweet relish, these ham sandwiches are oh, so easy. My family likes them with coleslaw and fries. —Susan Rehm, Grahamsville, New York
Cuban-Style Pork Chops
These are like Cuban sandwiches without the bread, so they’re a bit more elegant. Let your family customize theirs with pickles, mustard and other condiments. —Erica Allen, Tuckerton, New Jersey
Ham & Potato Salad Sandwiches
These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. —Cara McDonald, Winter Park, Colorado
Bacon Cheeseburger Rice
My husband and I thought the original skillet dish lacked pizzazz, so we created this tastier version. I've had teenage nieces and nephews request the recipe after their first bite. —Joyce Whipps, West Des Moines, Iowa
Favorite Bread & Butter Pickles
I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
Deviled Egg Spread
I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It’s a hit with my kids and picky mother. —Lisa Easley, Longview, Texas
Faux Potato Salad
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
Chipotle Chili Sloppy Joes
My husband didn't like sloppy joes until he tried my rendition with its smoky heat. If you need to dial down the fiery zip, cut down on or eliminate the peppers. —Brittany Allyn, Mesa, Arizona
Cheeseburger Soup
A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. —Joanie Shawhan, Madison, Wisconsin
Chili Dog Pizza
My girls love it when I make this mash-up pizza with hot dogs and chili. It’s a marvelous way to use up leftover chili. —Jennifer Stowell, Smithville, Missouri
Fish & Chips with Dipping Sauce
My husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better—who knew? —Michelle Lucas, Cold Spring, Kentucky
Layered Cornbread Salad
When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama
Grilled Brats with Sriracha Mayo
I am a Sriracha fanatic, so that’s what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. —Quincie Ball, Olympia, Washington
Chicago-Style Hot Dogs
I decided to give a Chicago-style dog a healthy twist for my family. Our kids love it. You can use other fresh toppings to please just about anyone. —Gregg May, Columbus, Ohio
Refrigerator Jalapeno Dill Pickles
I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Burgers with Spicy Dill Salsa
When I make burgers or hot dogs for boating or barbecues, I do a topping that tastes like relish meets salsa. Pile it on any griller you like. —Valonda Seward, Coarsegold, California
Dilly Cheese Ball
The whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario
Family-Favorite Cheeseburger Pasta
I created this cheeseburger pasta recipe to satisfy a craving. What a delicious, healthy classic! —Raquel Haggard, Edmond, OklahomaResearch contributed by Caroline Stanko, Taste of Home Associate Digital Editor
Research contributed by Kelsey Mueller, Taste of Home Freelance Writer
Research contributed by Matthew Hass, Former Taste of Home Test Cook
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