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 of course is much longer than they can ever make it at our house.
Related: More Pickle Recipes
This recipe is an adaptation of our Quick Refrigerator Dill Pickles recipe, but this time we’ve added a mix of vegetables along with the cucumbers, including 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. We loved this variation on the standard recipe, and the two jars disappeared very quickly at our house. (I’m thinking it might be time for more!)
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 typically lighter in flavor than regular pickles and need a few days in the fridge to pickle properly. According to The Kitchn, quick pickling works best with fresh veggies (i.e. 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 (like cherry tomatoes and okra) are best pickled whole.
Related: Pickled Red Onions
How to make quick pickles
Like I mentioned before, 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! You’ll first want to wash the jars thoroughly and air-dry them. Then, 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.
Next, you should put the veggies into the 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. Once the mason jars are filled with the mixed vegetables, you’ll make the brine. Making the brine is a simple process, but you will need to 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. Your quick pickled vegetables will need to sit in the fridge for at least 24 hours before tasting them, but they might need a few more days to properly pickle.
Looking for more homemade pickle recipes?
- Quick Refrigerator Dill Pickles
- Easy Garlic Dill Pickles
- 1-Hour Quick Pickled Onions
- Pickled Okra
- Easy Vegan Korean Ramen with Quick Pickled Cucumbers
This recipe is…
Vegan, vegetarian, and gluten-free.Print
This recipe for mixed vegetable refrigerator quick pickles uses carrots, peppers, cauliflower, and cucumber. Feel free to use any veggie you have on hand!
- 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
- 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.
Keywords: quick pickles, refrigerator pickles, how to make pickles, pickled vegetables
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.