5.0 from 72 votes
How to Quick Pickle Vegetables
How to quick pickle vegetables, from cauliflower to beets to green beans! These refrigerator pickled veggies are great for preserving fresh veggies and adding flavor to your dishes.
Prep Time
10 mins
Rest
1 hr
Servings: 1 jar of pickled veggies
Calories: 41 kcal
Course:
Side Dish , Condiments
Cuisine:
American
Ingredients
Pickling Brine
- 1 cup hot water 236 mL
- 2 tsp non iodized salt*
- 1 cup vinegar apple cider or white vinegar, 236 mL
Pickled Cauliflower
- 1 tsp whole black peppercorns
- 2 cloves garlic crushed
- Pinch crushed red pepper flakes
- 2 cups chopped cauliflower
Pickled Green Beans
- 5 to 10 sprigs fresh dill about 1 to 2 tsp if chopped
- 2 cloves garlic crushed
- ½ lb green beans trimmed, 226 g
Pickled Beets
- 1 tsp sugar
- 1 bay leaf
- 1 clove garlic crushed
- 1 to 2 beets diced or cut into half moons
Instructions
- Brine: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
- Pick Your Pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour liquid over ingredients so that they are covered (you may not need all of the liquid).
- Pickle: Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)
Cup of Yum
Notes
- *Non iodized salt should be used when pickling. Iodized salt can cause your pickled products to turn a dark color.
- Store in the refrigerator for 2 to 3 weeks.
- Not tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.
- More pickling inspiration: Jalapeños, Cucumbers, Radishes, Grapes, Red Onions, Cabbage
Nutrition Information
Serving
0.25cup
Calories
41kcal
(2%)
Carbohydrates
8.4g
(3%)
Protein
0.4g
(1%)
Fat
0.1g
(0%)
Cholesterol
0mg
(0%)
Sodium
1187mg
(49%)
Potassium
165mg
(5%)
Fiber
1g
(4%)
Sugar
7.2g
(14%)
Calcium
18mg
(2%)
Nutrition Facts
Serving: 1jar of pickled veggies
Amount Per Serving
Calories 41
% Daily Value*
| Serving | 0.25cup | |
| Calories | 41kcal | 2% |
| Carbohydrates | 8.4g | 3% |
| Protein | 0.4g | 1% |
| Fat | 0.1g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1187mg | 49% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7.2g | 14% |
| Calcium | 18mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.