Quick pickled vegetables are a simple refrigerator pickle recipe that requires no canning or special equipment—just fresh vegetables, a basic vinegar brine, and a few hours of chilling. The versatile brine works with any vegetable combination, making it ideal for using up produce.
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Wash and prepare your vegetables of choice. Cut them into your desired shape (sticks, spears, florets, or slices).
Pack the prepared vegetables tightly into a clean pint-sized mason jar.
To each jar, add one garlic clove, 1 teaspoon of salt, 1/2 teaspoon of sugar, and 1 teaspoon of black peppercorns.
If using, add a sprig of fresh dill. This is especially good with cucumbers and green beans.
Pour white vinegar into the jar until it is halfway full.
Top off the jar with boiling water, leaving about 1/2 inch of headspace.
Seal the jar with a lid and shake gently to combine the brine ingredients.
Allow the jars to cool to room temperature, then refrigerate for at least 3-4 days before enjoying.
Store in an airtight jar in the refrigerator for up to 3–4 weeks. No reheating needed—serve chilled straight from the jar.
Refrigerator pickles stay fresh for 3–4 weeks when stored in an airtight jar in the fridge.
Yes. This recipe works with any firm vegetable—bell peppers, radishes, asparagus, and zucchini are all good options.
No. Since these are refrigerator pickles, standard clean jars are sufficient; no canning or sterilization is needed.
Quick pickles are lightly flavored after 2–3 hours and fully flavored after 24 hours.
Yes. Add red pepper flakes, mustard seeds, or extra garlic to customize heat and flavor.
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