• Home
  • Recipes
  • About
  • Contact

Search

  • Home
  • Recipes
  • About
  • Contact

Subscribe for EASY meals!

  • Appetizers
  • Breakfast
  • Sides
  • Dinner
  • Salads
  • Soups
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lena's Kitchen

Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

  • Weeknight Meals
  • Sides
  • Salads
  • Appetizers
  • Sweets
Home » Weeknight Meals » Sides

Pickled Vegetables

Posted: February 23, 2024 by lena gladstone | Updated: February 24, 2024

457 shares
Pickled vegetables pin.
Pickled vegetables pin.
Pickled vegetables pin.
Pickled vegetables pin.
Pickled vegetables pin.

These Pickled Vegetables are perfectly tangy, sweet, and spicy! Fresh veggies of your choice are combined with jalapeño slices, garlic, dill, and homemade pickling brine. Serve them as a crunchy snack, a flavorful side, or a zesty topping for salads and sandwiches.

Jump to Recipe
Pickled cauliflower in a jar.

Why This Recipe Works

I love anything pickled, and some of my favorite condiments to pickle are cucumbers, daikon radishes, and carrots. Like my pickled onions, these pickled vegetables are a dream come true if you want to add a burst of flavor to your meals with minimal effort and ingredients!

You can transform fresh veggies into a tangy snack or garnish in just 15 minutes, plus chilling time. No special canning equipment is required, either! Just a saucepan, a couple of jars, and your fridge.

Pickled garlic in a jar.

They make a vibrant addition to any dish, from tacos and burritos to burgers and sandwiches. And, with the flexibility to mix and match vegetables based on what’s in season or what you already have, this recipe is perfect for large families or those of you who want to reduce food waste!

Ingredients for pickled vegetables.

Ingredients

  • Vegetables: Cucumbers, carrots, radishes, green beans, asparagus, beets, peppers, and turnips are some of my go-to’s. A good rule of thumb is to use crisp, fresh veggies.
  • Garlic: Garlic adds a pungent, spicy depth to the pickles, infusing the brine with a savory aroma. Use fresh garlic cloves, not garlic powder or minced garlic.
  • Jalapeño: I like to add a thinly sliced jalapeño to provide a spicy kick to the pickles, which can be adjusted according to your personal preferences.
  • Dill: Dill imparts a fresh, slightly anise-like flavor to the pickles, pairing especially well with cucumbers.
  • Mustard Seeds: Mustard seeds provide a tangy, slightly spicy flavor that complements the acidity of the vinegar. I use yellow mustard seeds here.
  • Vinegar: The vinegar you use (rice, white, apple cider, or white wine vinegar) will subtly alter the flavor profile of the vegetables, from mild and sweet to sharp and tangy.
  • Sugar: Balances the vinegar’s acidity, adding a slight sweetness that rounds out the flavors. Use regular granulated sugar.
  • Salt: Flavors the pickles but also works with vinegar to create an environment where bacteria can’t grow. Use pickling salt or kosher salt to prevent turning the brine cloudy.
Making brine and pickles.

Instructions

  1. Prepare the Vegetables: Thoroughly wash 2 cups of vegetables. Slice or cut them according to your preference, ensuring they’ll fit nicely in your mason jars.
  2. Add the Seasonings: Add a few slices of garlic and a thinly sliced jalapeño (if using) to each jar. Add the mustard seeds and sprigs of dill in the jar.
  3. Season the Brine: In a bowl, combine ½ cup of your chosen vinegar (use 1/4 cup for white vinegar) with 1 cup hot water, 1 tablespoon sugar, and 2 tablespoons kosher salt. Stir the sugar and salt until dissolve, stirring occasionally. Taste for salt and sugar and adjust to your liking.
  4. Marinate the Vegetables: Carefully pour the brine over the prepared vegetables in the jars, making sure they are completely submerged. If necessary, add a bit more vinegar or water to cover them.
  5. Seal the Jars: If you’re pickling delicate vegetables, like cucumbers or asparagus, let the brine cool slightly so the veggies maintain their vibrant color and crunch. Seal the jars tightly and gently shake them to distribute the flavors evenly.
  6. Chill & Enjoy: Refrigerate the sealed jars for at least 1 hour, but aim for 24 hours for the best flavors. Serve your homemade pickled vegetables as a snack, a vibrant side dish, or a flavorful addition to salads and sandwiches.
Pickling various vegetables.

Substitutions & Variations

  • Vegetables: Feel free to experiment with cauliflower, broccoli, or even mushrooms. The key is choosing vegetables that will hold up well to the pickling process!
  • Jalapeño: If heat isn’t your thing, omit the jalapeño altogether or replace it with sweet bell pepper. For more spice, experiment with other hot peppers like serrano or habanero.
  • Dill: Not a fan of dill? Try fresh tarragon, cilantro, or even a few bay leaves.
  • Mustard Seeds: For a more intense bite, try using black mustard seeds or coriander seeds for a citrusy note.
  • Sugar: You can substitute sugar with honey for a more natural sweetness.
  • Salt: Pickling or kosher salt is best, but you can also use non-iodized sea salt. Be mindful of the grain size, as it can affect the salinity of your brine.
Pickled cauliflower in a jar.

Storing & Reheating

Proper storage and handling are key to maintaining the freshness and flavor of your pickled vegetables! Follow these quick tips:

  • Fridge: Store your pickled vegetables in the refrigerator, tightly sealed. They will keep well for 2-3 weeks this way, and sometimes even longer.
  • Freezer: I don’t recommend freezing pickled vegetables as the freezing process can significantly alter their texture, making them mushy.
Pickled carrots in a jar.

Expert Tips

  • Cut Vegetables Uniformly: Consistent sizes in your vegetable cuts not only make for a beautiful visual but also ensure every bite has the same tang and crunch.
  • Use Non-Reactive Containers: Pickle in glass jars or ceramic containers to avoid any unwanted chemical reactions that metal containers might cause with the acidic brine.
  • The Right Salt Matters: Use pickling or kosher salt without anti-caking agents or iodine, which can cloud the brine and affect the flavor of your pickles.
  • Leave Room: When you’re filling your jars, leave about a half-inch of space at the top. This allows for the expansion of the brine and ensures the vegetables stay submerged.
  • Have Patience: While you can start enjoying your pickles as early as 24 hours after refrigeration, giving them a few more days can significantly enhance their flavor. The longer they sit, the more developed the flavors become!

FAQs

Is it necessary to sterilize the jars before pickling?

For quick pickles that will be eaten within a few weeks and stored in the refrigerator, washing the jars thoroughly in hot, soapy water and drying them is usually good enough.

Can I reuse the brine for another batch of pickles?

No, you should not reuse brine for new batches of pickles because the strength of the vinegar and salt diminishes. Plus, the brine may have absorbed flavors and bacteria from the previous vegetables.

Why did my pickled vegetables turn mushy?

Mushiness can result from overcooking the vegetables in the brine or using vegetables that aren’t fresh. To maintain crispness, use fresh produce, and for certain types, let the brine cool before adding it.

Pickled vegetables in jars.

Related Recipes

If you enjoyed this pickled vegetables recipe, be sure to check out some more of my favorite pickled recipes like these:

  • Vietnamese Quick Pickled Carrots and Daikon
  • Quick Pickled Radishes
  • Refrigerator Dill Pickles 
  • Homemade Pickled Cabbage with Beets

If you try this Pickled Vegetables recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Pickled cauliflower in a jar.

Quick Pickled Vegetables

5 from 3 votes
Prep Time: 10 minutes mins
Pickling Time: 1 day d
Total Time: 1 day d 10 minutes mins
Servings: 6 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
These pickled vegetables are perfectly tangy, sweet, and spicy! Fresh veggies of your choice are combined with jalapeño slices, garlic, dill, and homemade pickling brine.

Ingredients

Vegetables

  • 2 cups vegetables, cut to your liking (use your faves)
  • 2-4 cloves garlic, sliced (optional)
  • 1 jalapeño, thinly sliced (optional if you want spicy)
  • 2-4 sprigs dill, optional
  • 1 teaspoon mustard seeds, optional

Pickling Brine

  • ¼-½ cup vinegar, like rice, white vinegar, apple cider vinegar or white wine vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 2 tablespoons kosher salt, or more to taste

Instructions

  • Prep the vegetables by cleaning and cutting them up, or leave them whole. Add to a jar along with garlic, mustard seeds and dill sprigs.
  • In a bowl, combine ½ cup of your chosen vinegar (use ¼ cup for white vinegar) with 1 cup hot water, 1 tablespoon sugar, and 2 tablespoons kosher salt. Stir the sugar and salt until dissolved, stirring occasionally. Taste for salt and sugar and adjust to your liking.
  • Carefully pour the brine over the prepared vegetables in the jars, making sure they are completely submerged. If necessary, add a bit more vinegar or water to cover them.
  • If pickling cucumbers, green beans or asparagus, let the brine cool so they maintain their color and crunch.
  • Seal well. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it pickles the vegetables. Best flavor is achieved after 24 hours. Refrigerate after brine cools completely. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not meant to be freezer friendly.

Notes

As a general rule of thumb, the following ratio can be used to make the quick pickling brine: For ¼ – ½ cup of vinegar (¼ cup if using white vinegar) add 1 cup water + 2 tablespoons kosher salt + 1 tablespoon sugar.
What are the BEST vegetables to pickle?
  • Cucumbers
  • Green beans
  • Asparagus
  • Carrots
  • Beets
  • Turnips
  • Radishes
  • Onions
  • Garlic
  • Chili Peppers and red bell peppers
  • Zucchini and summer squash
Course: Garnish
Keyword: pickled, pickled vegetables, pickled veggies, quick pickling recipe

Nutrition

Serving: 0g | Calories: 50kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 419mg | Potassium: 145mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3132IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
457 shares

You might also like:
Parker house rolls with garlic and sage.Parker House Rolls
Cheesy au gratin potatoes in a skillet and plate.Cheesy Au Gratin Potatoes
Instant Pot cilantro lime rice.Instant Pot Cilantro Lime Rice
Buckwheat in a bowl.How To Cook Buckwheat
Colcannon potatoes.Colcannon Potatoes
Twice baked mashed potatoes in a dish.Twice Baked Mashed Potatoes
Smashed fingerling potatoes on a plate.Smashed Fingerling Potatoes
Roasted carrots with pesto on a plate.Roasted Carrots with Pesto

Reader Interactions

5 from 3 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Reviews
Questions

Comments

  1. Renee

    at

    Can I water bath can these? If so, how long?

    Reply
    • lena

      at

      I personally have never done it. But I think you can totally do it, I would research on how long. These are more of a refrigerator pickles you make and eat.

  2. Monica

    at

    How long do these last in the fridge?

    Reply
    • lena

      at

      Hi Monica, these will last a few weeks for sure

  3. Gabbie

    at

    In the instructions you say to add sugar but in the ingredients list it doesn’t say how much?
    Thank you.

    Reply
    • lenaskitchen

      at

      Thank you so much for catching that. I updated the recipe to include the sugar, which is 1 tsp.

  4. anna

    at

    Once you pour the solution over the veggies, how soon before they are pickled?
    p.s. if you have any pickled recipes for the summers you should post a blog or in your stories on IG!
    I am looking for a good /Russian cucumber/tomatoes pickled recipe!

    Reply
  5. Chelsey

    at

    Day 3 of Whole30 and I made these last night (no sugar of course). Yum. Probably a jar’s worth didn’t end up in a jar…but eaten right away. Delicious and a great and simple way to get crunch, veggies, and a punch of flavor. Thank you!

    Reply
    • lenaskitchen

      at

      Awe, I am so glad to hear this… I LOVE anything pickled and especially during Whole30, I feel like I need a whole crunch in my mouth. I am so happy you tried this recipe and it worked out for you while doing Whole30. Thank you for sharing your feedback.

Primary Sidebar

Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

Let’s Connect

Craving More Easy Recipes?

Subscribe for weekly ideas in your inbox.


 

More like this

Prosciutto and melon.

Easy Summer Recipes

Grilled salmon fillet on a blue and white platter, topped with corn, tomato, and avocado salsa, garnished with cilantro and lime halves.

Salmon with Avocado Salsa

A plate of tortilla chips with a small bowl of salsa and lime wedges on parchment paper.

Air Fryer Tortilla Chips

A tostada topped with mashed avocado and shrimp salad sits on a plate.

Shrimp Tostadas

Overhead shot of chicken caesar pasta salad with shaved parmesan cheese on top.

Chicken Caesar Pasta Salad

Overhead shot of Greek lamb chops served with herbed sauce on the side.

Greek Lamb Chops

A bowl of freshly made pico de gallo with diced tomatoes, onions, cilantro, and jalapeño, surrounded by lime, salt, chips, and fresh ingredients.

Fresh Pico De Gallo

A white plate with slices of grilled steak, some medium-rare, with a gold serving fork; surrounded by bowls of chopped vegetables and herbs.

Easy Carne Asada Recipe

RECIPE CATEGORY

Craving More Easy Recipes?

  • Facebook
  • YouTube
  • Instagram
  • Pinterest

Home
Recipes
Contact
Shop

FAQ
Privacy Policy
Accessibility

Copyright © 2025 · Site Credits · Sitemap

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.