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Pickled Vegetables: the best recipe for effortless pickles

Total time: 20 Min
Difficulty: Low
By Cookist


sliced vegetables
2 cups
1 cup
1 cup
Sea salt
3/4 tsp, or more to taste
1 tbsp

Pickled vegetables are an amazing way to enjoy vegetables and the pickling process is virtually effortless. Not only do they taste great, but it's an excellent way to preserve vegetables – the perfect way to make use of fresh veggies from the farmers' market or even your own garden! There are endless variations of pickled vegetables you can make. They're delicious additions to sandwiches and salads or eaten as a snack. For the best way to pickle vegetables fast, this recipe has you covered.

What is a Quick Pickle?

Quick pickling is also called refrigerator pickling. As the name suggests, it's a fast way to pickle vegetables – all you need to do is pop them in a jar with water, vinegar, and salt and stash them in the fridge for a couple of days.


How to Pickle Vegetables

1. Place vegetables in a clean mason jar.

2. Heat vinegar, water, salt, and sugar in a pan. Simmer and stir occasionally. Taste and add more sugar or salt, if necessary. Remove from heat and allow to cool slightly.

3. Pour the brine into the mason jar, enough so that the vegetables are completely covered.

4. Secure the lid and shake. Place the jar in the fridge for at least 1 hour, but leave them overnight, if possible.

What Vegetables can be Pickled Together?

There are plenty of tasty veggie combinations you can pickle together. Carrot and onion is fantastic, as is cucumber and radish. Try green bean and asparagus or cauliflower, carrot, and shallots. Mix and match and see what combos you love best.


Tips for Making Pickled Vegetables

– Use the freshest vegetables available. This will give you the best flavor and that great crunchy texture.

– There are a few types of vinegar you can use for pickling, depending on what flavors you prefer. Distilled white vinegar, red wine vinegar, and cider vinegar are all excellent choices.

– Pickled vegetables last in the fridge for 2 to 3 weeks.

Add spices to flavor the brine. Coriander, caraway, pepper, and mustard seeds are a few options to try.

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