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 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?
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
How to make quick pickled vegetables
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.
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:
Chopped up in our No Mayo Potato Salad On a Chickpea Salad Sandwich On a Rainbow Vegetable Sandwich Alongside an Egg Salad Sandwich Served with a Jackfruit BBQ Sandwich
Dietary notes
This pickled vegetables recipe is vegetarian, gluten-free, plant-based, dairy-free, and vegan.
Looking for more homemade pickle recipes?
Quick Refrigerator Dill Pickles Easy Garlic Dill Pickles Pickled Cauliflower Pickled Red Onions Pickled Jalapeños Easy Pickled Carrots Quick Pickled Radishes Quick Pickled Green Tomatoes 1-Hour Quick Pickled Onions Pickled Okra Easy Homemade Pickles Recipes
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