Quick Pickled Vegetables

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

Quick pickled vegetables

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 Quick Refrigerator 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?

Quick pickled vegetables

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

Mixed Vegetable Quick Pickles

How to make quick pickled vegetables

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! 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.

Refrigerator mixed pickles

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:

This pickled vegetables recipe is…

Vegetarian, gluten-free, plant-based, dairy-free, and vegan.

Last updated September 2019

Print

Quick Pickled Vegetables


1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 4.17 out of 5)

  • Author: a Couple Cooks
  • 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!


Scale

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

  1. Wash two mason jars and lids in hot soapy water, rinse and let air dry.
  2. 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.
  3. 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.
  4. In a medium saucepan, heat 2 tablespoons sugar, 3 tablespoons kosher salt, 1 ⅓ cup white vinegar, and 2 cups water.
  5. 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.
  6. 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

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About the Authors

Sonja Overhiser

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.

Alex Overhiser

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.

29 Comments

  • Reply
    Chris
    September 4, 2014 at 8:03 am

    Those are so beautiful they are frame-worthy! I think I could eat the whole jar in one sitting. Especially the cauliflower. Yum!

  • Reply
    shanna mallon
    September 4, 2014 at 9:51 am

    These pics are so gorg!

  • Reply
    Katie @ Whole Nourishment
    September 4, 2014 at 10:44 am

    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.

  • Reply
    Amy @ Parsley In My Teeth
    September 4, 2014 at 11:14 am

    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!

  • Reply
    Rachel Walker
    September 4, 2014 at 12:38 pm

    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!

  • Reply
    Natalie | Paper & Birch
    September 4, 2014 at 1:37 pm

    Wow, perfect for having healthy snacks in the fridge – love this :)

    • Reply
      Alex
      September 4, 2014 at 4:41 pm

      Yeah! It’s just hard to keep enough in stock. They go fast! :)

  • Reply
    Dixya @ Food, Pleasure, and Health
    September 4, 2014 at 1:51 pm

    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.

  • Reply
    Laura @ Laura's Culinary Adventures
    September 4, 2014 at 1:59 pm

    I didn’t realize making pickles could be so easy!

    • Reply
      Alex
      September 4, 2014 at 4:41 pm

      One of my favorite secrets! :)

  • Reply
    Katrin
    September 4, 2014 at 2:44 pm

    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! :)

    • Reply
      Alex
      September 4, 2014 at 4:40 pm

      That’s awesome! What veggies did you use?

      • Reply
        Katrin
        September 8, 2014 at 9:52 am

        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.

  • Reply
    jenna @ just j.faye
    September 4, 2014 at 10:34 pm

    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!

  • Reply
    Sarah @ People, Places&Plates
    September 4, 2014 at 11:08 pm

    Awesome this is exactly what I’ve been looking for!

  • Reply
    Steve @coolcathotfood
    September 5, 2014 at 5:22 am

    How did you know I was thinking of pickles yesterday? And these photos just make the craving even worse…just stunning!

  • Reply
    Kate
    September 5, 2014 at 11:55 am

    Oh man! These are so beautiful. Now I want to pickle up some summer goodness!

  • Reply
    Kimberly/TheLittlePlantation
    September 5, 2014 at 1:17 pm

    Hi there
    I found your blog only recently (through your recent collaboration with Naturally Ella – I LOVED your pizza party pictures) and adore your place in cyberspace already.
    As a busy parent I am always after quick and delicious recipes and this one here is perfect. Thanks so much for sharing.
    Kimberly

  • Reply
    Grace
    September 5, 2014 at 8:39 pm

    Love the bright light in these pictures. I still haven’t tried pickling anything. I’ll have to try these!

  • Reply
    kristie @ birchandwild.com
    September 6, 2014 at 6:28 pm

    The colors in these photos are just stunning! I have never had quick pickles, but I am going to make them tonight. Thank you for the inspiration!

  • Reply
    Wendy B.
    October 13, 2014 at 8:31 pm

    I’ve been a pickling and canning fool this summer, and it’s been lots of fun! In my limited experience, things seem to be crisper before canning, so in future I plan to refrigerate as much as space will allow and can the rest. In short, refrigerator pickles are awesome!

  • Reply
    Wendy B.
    October 13, 2014 at 8:37 pm

    P.S. I think I spy gypsy peppers in those jars. True or false?

    • Reply
      Sonja
      April 2, 2015 at 7:56 pm

      When we bought them they were billed as small bell peppers – perhaps gypsy pepper is another name?

  • Reply
    Ceebee
    January 21, 2015 at 9:15 pm

    Nice and unexpected contribution for a casual bbq at a friends or a potluck dinner ! The best thing is you can make them in the middle of a cold Cdn. winter when the garden is closed down but the grocers has beautiful produce available.

  • Reply
    Heather
    April 1, 2015 at 1:26 pm

    Just what I was looking for!! My kids loved quick pickled veggies and I wanted to find a recipe for mixed veggies. Question….do you find that some veggies need to be blanched before pickling?

    • Reply
      Sonja
      April 2, 2015 at 7:56 pm

      Hi there! We didn’t blanch any of the veggies in our recipe, even the cauliflower, and they turned out great! Was there a specific vegetable you were worried about?

  • Reply
    Pinkie Wilson
    March 21, 2017 at 11:55 am

    I do think that 3Tablesppons of salt is too much for this amount of liquid, I cut it down to 2 TBLS and it was STILL overly salty- are you sure about the amount? I was so disappointed as preparing the vegetables was quite time consuming. Think about it, that’s almost 1 Tblsp of salt per cup of liquid.

  • Reply
    Ron
    November 8, 2017 at 9:22 pm

    Looks and tastes great! Thank you for the recipe!

  • Reply
    Zac
    August 10, 2019 at 11:30 am

    Upon others advice I backed off on the salt. Big mistake. Also I had to use a lot more vinegar it was like water after a few days. So I drained off about a third of the liquid and added more vinegar. I recommend equal parts water and vinegar.

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