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Cans of quick pickled vegetables in jars stacked on top of each other.
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5 from 1 vote

Quick Pickled Vegetables

Want to preserve fresh summer vegetables and add a deliciously tangy and tart flavor in the process? This guide for making refrigerator Quick Pickled Vegetables will show you how to extend the shelf-life of just about any vegetable, which results in a tasty snack, side dish, or topping for sandwiches.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Condiment, Side Dish, Snack
Cuisine: American
Servings: 2 Pint Jars
Calories: 143kcal
Author: Aimee Mars

Equipment

  • Canning Pint Jars with Lids
  • Ladle
  • Canning Funnel
  • Large Pot

Ingredients

  • 1 lb Fresh Vegetables such as cucumbers, carrots, green beans, etc.
  • 2 tablespoons Spices such as black peppercorns, coriander seeds, or celery seeds
  • 2 sprigs Fresh Herbs such as thyme or rosemary
  • 2 teaspoons Dried Herbs or Spices
  • 1 cup Vinegar
  • 1 cup Water
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Sugar

Instructions

Wash the Jars

  • Wash each jar, lid, and band in warm soapy water, making sure to rinse them thoroughly before placing the mixture in them.

Prep the Vegetables

  • Check your jars to confirm the vegetables will fit and then you can prep them however you like. To ensure the vegetables absorb the most brine, and thus the most flavor, cutting them into pieces often works best.

Prepare the Brine

  • Place the vinegar, water, and any spices and flavorings into a large pot and bring to a boil, stirring occasionally for about 2 to 4 minutes.

Arrange the Jars

  • Place your prepared vegetables into the desired jars making sure to leave 1/2-inch of headspace. Place a funnel on top of the jar and ladle the hot brine into each jar again leaving 1/2-inch headspace. Place the lid on top and screw on the band.

Refrigerate

  • Let the jars cool to room temperature before placing them in the fridge to chill. Ideally, wait 48 hours before opening the jars to consume.

Notes

  • Keep the amount of sugar low unless specified by the recipe, because the brine will end up more syrupy than salty and it won't taste good.
  • You can use any combination of spices, fresh herbs, and dried herbs. If you don't like a particular herb or spice leave it out or replace it with something else you love.
  • Quick pickling is just that, it's quick and is stored in your fridge, but these recipes have not been tested for canning. For long-term storage and canning, I suggest following the guidelines of the USDA Guide to Home Canning.
  • Even though you're not using the canning process, canning tools such as a funnel and spatula are still helpful in preparing this recipe.

Nutrition

Serving: 1Serving | Calories: 143kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3515mg | Potassium: 552mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1699IU | Vitamin C: 30mg | Calcium: 172mg | Iron: 4mg