Quick Pickled Vegetables

Name: Quick Pickled Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 24 h
Yield: 2 quarts
Cuisine: American
Ingredients: 2 quart mason jars with lids; 2 Kirby cucumbers, sliced; 5 carrots, sliced into sticks; 1/2 small head of cauliflower, cut into florets; 12 small sweet peppers; 2 cups water; 2 cups white vinegar; 2 tablespoons kosher salt; 2 tablespoons sugar; 2 cloves garlic, smashed; 1 teaspoon mustard seeds; 1 teaspoon peppercorns

These tangy refrigerator pickles are simple to make with any fresh vegetables you have on hand.

By Daily Recipes Book· 🌍 American· August 17, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

10 minutes

Total

24 hours

Serves

2 quarts

If you love the crunch of pickled vegetables but want to avoid complicated canning, this recipe is for you. These refrigerator pickles rely on a hot brine and a day in the fridge to develop their bright, tangy flavor without any special equipment or sterilization.

I love using a mix of seasonal vegetables like carrots, cauliflower, and peppers, but you can feel free to experiment with whatever is freshest at the market. These jars disappear quickly in my house because they add the perfect zip to sandwiches and cheese boards.

Ingredients

2 quart mason jars with lids
2 Kirby cucumbers, sliced
5 carrots, sliced into sticks
1/2 small head of cauliflower, cut into florets
12 small sweet peppers
2 cups water
2 cups white vinegar
2 tablespoons kosher salt
2 tablespoons sugar
2 cloves garlic, smashed
1 teaspoon mustard seeds
1 teaspoon peppercorns

Instructions

1
Wash your mason jars thoroughly and let them air dry completely.
2
Prepare your vegetables by washing and slicing them into uniform shapes that fit easily inside the jars.
3
Pack the vegetables tightly into the mason jars, making sure to tuck in the garlic, mustard seeds, and peppercorns as you go.
4
Combine the water, vinegar, salt, and sugar in a saucepan over medium heat.
5
Bring the brine to a boil, stirring until the salt and sugar have fully dissolved.
6
Carefully pour the hot brine over the vegetables in each jar, ensuring the vegetables are completely submerged.
7
Seal the jars with their lids and let them cool to room temperature before moving them to the refrigerator.
8
Allow the vegetables to pickle in the fridge for at least 24 hours before serving.

💡 Tips

Store your sealed jars in the refrigerator for up to one month. Always use a clean fork to remove vegetables from the jar, and ensure the remaining contents stay fully submerged in the brine to keep them fresh and crunchy.

#vegetarian #vegan #gluten free #healthy #side dish

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