This recipe for refrigerator quick mixed pickled vegetables uses carrots, peppers, cauliflower, and cucumber. You can use any veggie you have on hand!

It’s pickling season! If you love pickled vegetables but don’t want to worry about hardcore canning, these mixed vegetable quick pickles are for you. These are refrigerator pickles, which are simple to make and don’t require a canning machine or any fancy sterilization techniques. While you can’t store them on your cupboard shelf, they last for up to 1 month in the refrigerator…which is much longer than they ever make it at our house! We gobble them up too fast.
This recipe is an adaptation of our Dill Pickles recipe, but this time we’re making mixed pickles! This tasty jar includes cucumbers, cauliflower, carrots, and peppers. You can use any vegetables you’d like, and can likely find a good variety at your local farmer’s market. These two jars disappeared very quickly at our house. Ready to get started?

What is quick pickling?
Quick pickles are any blend of vegetables that have been pickled in a mixture of vinegar, salt, sugar, and water. They’re usually lighter in flavor than regular pickles and need a few days in the fridge to pickle. According to The Kitchn, quick pickling works best with fresh veggies, not ones that are bruised or going bad. It doesn’t matter what shape you cut the vegetables into before pickling them. But some veggies are best pickled whole: like cherry tomatoes and okra.
Want more with preserving? Try our easy DIY: How to Make Sauerkraut.
Pickled vegetables ingredients
Many of the ingredients for these mixed pickles are spices and other pantry staples. For these quick pickled vegetables, you’ll need:
- Kirby cucumbers
- Carrots
- Cauliflower
- Sweet peppers
- Serrano peppers (optional)
- Garlic
- Fresh dill
- Coriander seeds
- Peppercorns
- Sugar & salt
- White vinegar
Related: More Pickle Recipes

How to make quick pickled vegetables
Making these mixed vegetable quick pickles requires no fancy equipment. You’ll need two quart-sized mason jars for this refrigerator pickle recipe, and that’s really it! Here are the basic steps (or go to the full recipe below):
- Wash the jars thoroughly and air-dry them.
- Cut the vegetables however you like. We prefer carrots and cucumbers to be sliced length-wise, but you can make them any shape you want.
- Put the mixed vegetables into mason jars. It’ll take some elbow grease to get everything into the jars, but you want the veggies to be snugly packed in along with the herbs and spices.
- Make the brine. Heat the ingredients over the stove to allow the kosher salt and sugar to dissolve fully. Once the brine starts to boil, remove it from the heat and carefully pour it over the veggies. Close the jars and refrigerate!
That’s it! The quick pickled vegetables will need to sit in the refrigerator for at least 24 hours before tasting them. They might need a few more days to properly pickle.

Ways to eat pickles!
Thanks to their classic pickle flavor, these pickled mixed vegetables can easily be used in place of regular pickles. A few of our favorite ways to use these pickles are:
- Chopped up in our No Mayo Potato Salad
- On a Chickpea Salad Sandwich
- On a Rainbow Vegetable Sandwich
- Alongside an Egg Salad Sandwich
- Served with a Jackfruit BBQ Sandwich
This pickled vegetables recipe is…
Vegetarian, gluten-free, plant-based, dairy-free, and vegan.
Print
Quick Pickled Vegetables
- Prep Time: 24 hours
- Cook Time: 0 minutes
- Total Time: 24 hours
- Yield: 2 quarts 1x
Description
This recipe for refrigerator quick mixed pickled vegetables uses carrots, peppers, cauliflower, and cucumber. You can use any veggie you have on hand!
Ingredients
- 2 quart mason jars with lids
- 2 Kirby cucumbers
- 5 carrots
- 1/2 small head of cauliflower
- 12 small sweet peppers (or several small bell peppers)
- 2 Serrano peppers (optional)
- 6 cloves garlic
- 16 sprigs fresh dill
- 1 tablespoon coriander seeds
- 2 tablespoons peppercorns
- 2 tablespoons sugar
- 3 tablespoons kosher salt
- 1 ⅓ cup white vinegar
- 2 cups water
Instructions
- Wash two mason jars and lids in hot soapy water, rinse and let air dry.
- Quarter the cucumbers lengthwise into four slices each. Peel the carrots, and cut them into sticks. Cut the cauliflower into florets. If using small bell peppers, cut them into strips.
- Tightly pack the cut vegetables into the two mason jars along with the following ingredients divided between the two jars: 2 whole Serrano peppers (optional), 6 whole garlic cloves, fresh dill, 1 tablespoon coriander seeds, and 2 tablespoons peppercorns.
- In a medium saucepan, heat 2 tablespoons sugar, 3 tablespoons kosher salt, 1 ⅓ cup white vinegar, and 2 cups water.
- Once boiling, pour the brine mixture into the jars. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any vegetables are exposed.
- Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the refrigerator for 24 hours before tasting. The pickles last up to one month refrigerated.
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Keywords: quick pickles, refrigerator pickles, how to make pickles, pickled vegetables
Looking for more homemade pickle recipes?
- Quick Refrigerator Dill Pickles
- Easy Garlic Dill Pickles
- Pickled Cauliflower
- Pickled Red Onions
- Pickled Jalapeños
- Easy Pickled Carrots
- Quick Pickled Radishes
- Quick Pickled Green Tomatoes
- 1-Hour Quick Pickled Onions
- Pickled Okra
- Korean Ramen with Quick Pickled Cucumbers
- Easy Homemade Pickles Recipes
Last updated July 2020
Those are so beautiful they are frame-worthy! I think I could eat the whole jar in one sitting. Especially the cauliflower. Yum!
These pics are so gorg!
Homemade pickled vegetables are seriously the best, and these look gorgeous. I once had a quirky mix of pickled vegetables at a restaurant and ever since have been planning to recreate them at home. I love your spin on them.
I really need to make these. My husband grew up with his mother’s pickled veggies, which are delicious. It’s time for me to step up to the plate, so thanks for sharing your recipe!
It’s funny how certain vegetables have a ‘reputation’ for being good pickled: cornichons, onion etc…. I’d never have thought about pickled cauliflower. But why not?! Beautiful photo – am feeling inspired to crack out the kilner jars!
Wow, perfect for having healthy snacks in the fridge – love this :)
Yeah! It’s just hard to keep enough in stock. They go fast! :)
i cannot wait to try these…i have been wanting to pickle some vegetables but wasnt sure how to do without fancy equipment. thank you for sharing.
I didn’t realize making pickles could be so easy!
One of my favorite secrets! :)
These jars looked so stunning that I was immediately inspired to make my own. Can’t wait for the 24 hours to be up to try the pickles! :)
That’s awesome! What veggies did you use?
Surprisingly I had just about everything on hand. The only thing I changed was to use baby marrows (small zucchinis) instead of the Kirby cucumbers.
The pickles taste so good! A perfect snack :) I prefer the more crunchy veggies, so I think I’ll up those in the next (of many) batches.
Wow these are so good, I had a practice run and they are so tasty I’m entering them into my local produce show
I’ve been meaning to try out something like this ever since I got back from Costa Rica and had chilera on everything. I’m going to make some this weekend!