QUICK & EASY REFRIGERATOR PICKLED VEGETABLES
on Jul 27, 2025
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Preserve your favorite veggies with this quick and easy pickled vegetables recipe. These are great tucked into sandwiches, topped on bowls, or eaten cold straight from the jar!
This recipe is for my fellow pickle lovers, or just about anyone who loves a tangy, tart bite.
These Quick and Easy Refrigerator Pickled Vegetables are way easier and faster than going through the entire canning process. That said, they’re just as tasty and ready to eat within a day of making them!
All you need is a saucepan, some jars, and a few minutes of your time.
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I love to pair these with sandwiches and wraps as well as bowls or tacos, like my Shortcut Beef Birria Tacos.
But just like a traditional pickle, these are great for munching on straight from the jar as well. Can’t wait for you to give these a try. Enjoy!
Ingredients for Pickled Vegetables
Making pickles at home is easier than ever, thanks to this quick refrigerator recipe! You’ll just need a few veggies, some vinegar, and spices. Make this with your kids for a fun summertime project. Here’s what you’ll need:
- Vinegars: The combo of white vinegar and unseasoned rice vinegar gives these veggies a nice balance of flavor. The white vinegar is stronger and cleaner, while the rice vinegar is mild and less acidic.
- Salt: Regular kosher or table salt works fine here.
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Pin It- Sugar: You can use either monk fruit sweetener, coconut sugar, or white sugar. Any of these will dissolve in the warmed vinegar brine. If you don’t want to use sugar, you can omit it, just note that the pickles will be more tangy.
- Garlic: Whole garlic cloves become more mellow when pickled, less pungent, and sweeter.
- Black Peppercorns: Peppercorns enhance the flavor of the veggies as they sit in the brining liquid.
- Seeds: Similar to the peppercorns, cumin seeds, and celery seeds add a nice flavor profile to the pickles. Since these may not already be in your spice cabinet, feel free to omit them if you don’t have them on hand.
- Veggies: I used sliced English cucumber, carrots, radishes, jalapeño, and cauliflower florets. The beauty of this recipe is that you can customize it to your liking. If you have a bounty of fresh cucumbers from your garden, just use those or add in other veggies depending on your liking.
How to Pickle Vegetables
To start, add the water, white vinegar, rice vinegar, salt, and sugar to a sauce pot over high heat, whisking to dissolve the salt and sugar.
Divide the garlic, peppercorns, cumin seeds, and celery seeds between 3 pint jars. Add the chopped veggies, leaving about 1/2 inch of space at the top.
Carefully pour the hot water and vinegar mixture over the veggies until they are fully covered, and seal with a lid.
Store covered jars in the refrigerator. For the best taste, I suggest waiting about 24 hours to enjoy with your favorite sandwich, bowl, or straight out of the jar! These will last in the fridge for about a month.
Pair These With:
- Viral Chuck Roast
- Healthier Sloppy Joes Bowls
- Homemade Chicken Spiedies
- Crispy Baked Chicken Tacos with Dairy-Free Street Corn
- Roasted Veggie Hummus Bowls
QUICK & EASY REFRIGERATOR PICKLED VEGETABLES
Ingredients
- 2 cups water
- 1 cup white vinegar
- 1 cup unseasoned rice vinegar
- 1 tablespoon salt
- 1 tablespoon monk fruit sweetener, coconut sugar, or white sugar
- 6 cloves garlic
- 1 ½ teaspoons black peppercorns
- ¾ teaspoon cumin seeds (optional)
- ¾ teaspoon celery seeds (optional)
- ½ of an English cucumber, thinly sliced
- 1 large carrot, thinly sliced
- 4 radishes, thinly sliced
- 1 jalapeño, sliced and seeds removed
- 1 small head of cauliflower, cut into small florets
Instructions
- Add the water, white vinegar, rice vinegar, salt, and sugar to a sauce pot over high heat, whisking to dissolve the salt and sugar.
- Divide the garlic, peppercorns, cumin seeds, and celery seeds between 3 pint jars. Add the chopped veggies, leaving about 1/2 inch of space at the top.
- Carefully pour the hot water and vinegar mixture over the veggies until they are fully covered, and seal with a lid.
- Store covered jars in the refrigerator. For the best taste, I suggest waiting about 24 hours to enjoy it. Keep in the fridge for about a month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
