Quick Pickled Vegetables, also known as refrigerator pickles, are endlessly versatile and an easy way to preserve fresh veggies. Create a fun mixture using the vegetables you have on hand, or pickle individual varieties in their own jars. Try cauliflower, jalapeños, red onion, green beans, asparagus, radishes, and so much more.

These tangy, crisp, slightly sweet pickles are guaranteed to elevate your salads, sandwiches, snack boards, and stir fries!

A jar of vegetables with brine poured over, ready to be refrigerated.

I've been a bit obsessed with quick pickled vegetables this summer. From sandwiches and tacos to lettuce wraps and pizza, it's difficult to think of a dish that doesn't benefit from their exciting burst of salt and tang!

Not only are quick pickles delicious, they're also an easy way to preserve fresh produce when you find yourself with extra from the garden, grocery store, or farmers market.

And making quick pickled vegetables couldn't be easier! I'll show you step by step how to do it. First, a note about pickled jalapeno...

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What You'll Need
How To Make Quick Pickled Vegetables
Do I have to use sugar in quick pickle brine?
How to Store Pickled Vegetables
Variation - Fruit
You Might Like
Recipe
💬 Comments

Chopping mixed vegetables for pickling, with carrot, cauliflower, cucumber, jalapeno and red onion on a cutting board.

Our jalapeño plants have grown especially well this year and created far more peppers than we could use or give away. On top of having an abundance of them, these peppers are HOT. Like, really, really spicy.

Having made quick pickled jalapeños before, I thought I'd be clever and use loads of them that way.

But it took just one batch for me to learn my lesson. The jalapenos were much too spicy to pickle on their own.

I realized that most, if not all, of the seeds in the jalapeños would have to be removed and that combining the peppers with other veggies was the way to go.

But hey, it all worked out because combining different vegetables creates a more interesting combination of deliciously tangy, spicy, and crunchy vegetables anyway! They're perfect for snacking and garnishing any meal.

Now, if you're a SUPER fan of all things spicy, and your jalapenos don't seem to be extraordinarily hot, you may find success with a batch of quick pickles comprised of mostly peppers (and their seeds). The spiciness of jalapenos can vary quite a bit, so that's a major factor.

The blend of cauliflower, carrots, red onion, cucumber, and jalapenos pictured below was SO GOOD we devoured half the jar in one day.

Of course, only using 3 or 4 jalapeños per jar wasn't going to use up the massive pile of jalapenos I had on my hands, but it was a start.

Quick pickled vegetables will keep in the fridge for several weeks, so I plan to make a jar or two each week until our jalapenos are gone (and share some jars, too). Roasting the jalapenos has been another delicious way to them. You can also freeze jalapenos.

A mixture of fresh vegetables plus peppercorns in a 32 ounce glass jar.

What You'll Need

As I mentioned, the recipe is very versatile, so don't be afraid to try different vegetables and spices. You can also use any combination of the vinegars listed below. Here are the basic ingredients you'll need:

Pickling Brine Ingredients

1 cup white distilled vinegar
¼ cup rice vinegar or apple cider vinegar
1 ¼ cups water
2 teaspoons sea salt
1 tablespoon sugar

Vegetables

Amounts will vary depending on the vegetables you use (due to negative space while measuring) but aim for about 3 to 4 cups of chopped/sliced vegetables.

Some of our favorites are:

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red onion
cauliflower
carrots
jalapenos
cucumbe,
radishes
beets
green beans and asparagus are also fun but benefit from blanching first. The other veggies can go into the jar raw.

In the jar pictured here, I used the following:

about ¼ small head of cauliflower, cut into bite-size florets
1 medium carrot, peeled, cut into coins
1 pickling cucumber, peeled and cut into coins (peeling optional)
½ large red onion, thinly sliced
3 jalapeños, sliced lengthwise, seeded, then sliced again
3 cloves garlic, smashed and sliced

Flavorings

2 teaspoons whole black peppercorns
2 teaspoons mustard seeds

You can also get creative with herbs and spices. Here are a few ideas:

fresh or dried cilantro, dill, or rosemary
dried spices such as red pepper flakes, paprika, and ground turmeric
fresh turmeric and ginger root

For my next batch of quick pickles I plan to do a ginger-turmeric combo with mostly rice vinegar. Doesn't that sound delicious?

Mason jar filled with vegetables and homemade pickling brine.

How To Make Quick Pickled Vegetables

The process for quick pickles is very simple. Some recipes call for briefly heating the vegetables in the brine, but I prefer to put the raw vegetables directly in the jar.

Fill a wide-mouth 32 ounce glass jar (or 2 pint jars) with the washed and cut veggies and your desired seasonings (peppercorns, mustard seeds, etc).
Combine the brine ingredients in a small sauce pan and cook over medium-high heat just until it reaches a low boil. Stir and cook for a few seconds to dissolve the sugar.
Pour the hot brine into the jar so that all of the veggies are covered and liquid almost reaches the top.
Allow the jar to cool for a few minutes before covering it. Then let it rest on the counter until it has cooled to room temperature. Transfer the jar to the refrigerator.

Your quick pickles will be cold, crisp, delicious, and ready to eat the next day.... if you can wait that long. I can never resist sneaking a few test bites later that same day.

Tip: Quick pickles taste best after at least 2 days in the fridge.

Do I have to use sugar in quick pickle brine?

Technically you don't have to include sugar in the quick pickle brine, but a small amount of added sugar does improve the overall flavor. It's not enough to make these taste like sweet pickles, so don't worry about that! It's just enough to soften and round out the acidity and enhance the flavor.

How to Store Pickled Vegetables

Quick pickles will keep in the refrigerator for 3 to 4 weeks, possibly longer if unopened. Keep in mind that quick pickles are just that, quick and easy! These are not canned or intended for long-term storage. Always keep quick pickled vegetables refrigerated.

Quick Pickled Vegetables ready to be refrigerated.

Variation - Fruit

Did you know you can also quick pickle fruit? You absolutely can and the results are amazing! Try berries, peaches, apples, mango, pears, plums, and grapes.

For full details and tons of ideas check out the recipe here: Pickled Fruit

Imagine the delicious combinations, like pickled peaches or strawberries on vanilla ice cream, cake, or pancakes. They also add interest to cocktails, mocktails, and milkshakes!

You Might Like

I hope you enjoy these super easy quick pickled vegetables and the extra burst of flavor they add to your meals! If you try the recipe I would love to hear from you.

Comment below, rate the recipe, and be sure to let us know what flavor combinations you try!

Recipe

Looking into the top of a jar of colorful mixed pickled vegetables.

Quick Pickled Vegetables

Author: Lori Rasmussen, My Quiet Kitchen

Quick pickled vegetables are so easy to make and add a finishing touch of flavor to any meal. Use your favorite veggies or whatever you have on hand that needs to be used quickly! Include a few jalapenos for some kick!

Yield: one 32 oz jar of pickled vegetables (or two pint jars)

5 from 35 votes

Servings: servings

Prep:15

Cook:5

Chill time:8

Total Time:20

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Ingredients

1 medium carrot, peeled, cut into coins or matchsticks
¼ head cauliflower, cut into small florets
½ large red onion, thinly sliced
1 medium pickling cucumber, peeled, cut into coins or thinly sliced
3 to 4 jalapenos, ends trimmed and seeds removed if very hot, sliced
2 to 3 cloves garlic, smashed and sliced
2 teaspoons whole peppercorns, optional
2 teaspoons whole mustard seeds, optional

For the brine:

1 cup white distilled vinegar
¼ cup rice vinegar or apple cider vinegar
1 ¼ cups water
2 teaspoons sea salt
1 tablespoon sugar

Instructions

Locate one 32 ounce glass jar (or two pint jars) with a lid. Make sure the jar is clean by pouring a small amount of white vinegar inside, screwing on the lid, and shaking for a few seconds. Let stand for about a minute, then rinse. (There's nothing scientific about this; it's just a simple step I take to improve the cleanliness of the jars.)
Fill the jar with the prepared vegetables and any flavorings you're using, such as peppercorns, garlic, mustard seeds, and fresh or dried herbs. Set aside.
In a small sauce pan combine the vinegars, water, salt, and sugar, and cook over medium-high heat until boiling. Stir to dissolve the sugar and salt. Pour the brine into the jar so that it covers the vegetables and almost reaches the top of the jar. Let it cool down for a few minutes, then screw on the lid. Once the jar has cooled to room temperature, transfer it to the refrigerator. The quick pickles can be eaten anytime but taste best after at least one day in the refrigerator.

Notes

See the post above for more ideas about the variety of vegetables you can quick pickle and flavor variations.

Store - Quick pickled vegetables will keep in the refrigerator for 3 to 4 weeks, possibly longer if unopened. Keep in mind that quick pickles are just that, quick! These are not canned for long-term storage and should be kept refrigerated.