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Homemade Quick Pickles

These quick pickles are ready in just a few hours instead of the several weeks needed for traditional ones. They are crisp and flavorful!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
6 hrs 30 mins
Total Time
6 hrs 20 mins
Servings: 8 servings
Calories: 10 kcal
Course: Side Dish
Cuisine: American

Ingredients

Vegetables:
  • ¾ cup cauliflower florets use small florets
  • ¾ cup green beans trimmed and cut in half
  • ¾ cup mini peppers I leave them whole
For the brine:
  • 1 ¼ cup water
  • ¾ cup white wine vinegar
  • 1 tablespoon Diamond Crystal kosher salt or ½ tablespoon of any other salt
  • 1 tablespoon granulated sweetener
  • 2 garlic cloves peeled
  • 1 tablespoon whole peppercorns
  • 1 tablespoon whole coriander
  • 1 bay leaf

Instructions

    Cup of Yum
  1. Place the cauliflower, green beans, and mini peppers in a 20-ounce glass jar or a lidded glass storage container. Make sure the container is made from thick glass that can withstand near-boiling water. Pack the vegetables in tightly, leaving ½-inch of space at the top.
  2. Prepare the brine: In a small saucepan, combine the water, vinegar, salt, sweetener, garlic, peppercorns, coriander, and bay leaf. Stir to dissolve the salt and sweetener. Bring the mixture to a boil over high heat.
  3. Allow the brine to cool slightly, and then pour it over the vegetables. It helps to pour the brine into a spouted measuring cup first. The brine should cover the vegetables completely. If it doesn't, you'll need to make more.
  4. Close the jar tightly, cool it to room temperature for about 30 minutes, and then refrigerate the pickles for 6 hours or overnight.
  5. Serve with any meat or poultry dish. They are especially good with burgers!

Notes

  • In the nutritional info, I assumed that the vegetables absorb ½ of the vinegar and the salt. This is just a rough estimate, though.
  • This recipe is just a rough guideline. It's fun to change things up! For example, you can change up the vinegar you use. I like to use champagne vinegar. White wine vinegar is also good. However, I don't recommend using distilled white vinegar. It's too acidic.
  • You can make these pickles spicy by adding a couple of hot chili peppers to the pickling jar. Just make sure no one actually tries to eat them!
  • You can keep these pickles in the fridge, in an airtight glass jar or container, for about a week. Being homemade, they don't contain preservatives, so they won't last as long as store-bought pickles.

Nutrition Information

Calories 10kcal (1%) Carbohydrates 2g (1%) Protein 0.5g (1%) Fat 0.2g (0%) Sodium 214mg (9%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 10

% Daily Value*

Calories 10kcal 1%
Carbohydrates 2g 1%
Protein 0.5g 1%
Fat 0.2g 0%
Sodium 214mg 9%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.