Pickled Vegetables {Quick And Easy Refrigerator Pickles!}

Images Notes Nutrition

4.5 from 33 votes

Use whatever veggies you fancy for these quick and easy Pickled Vegetables. They’re crunchy and tangy and completely irresistible!

Prep Time

10 mins

Cook Time

10 mins

Additional Time

1 d

Total Time

1 d 20 mins

Calories: 207 kcal

Course: Condiments

Cuisine: American

½ yellow onion thinly sliced, sweet
2 garlic thinly sliced, large cloves
6 c. carrots golden beets, sweet bell peppers, celery, cucumbers, cauliflower, etc, thinly sliced, or other vegetables of your choice
6 dill sprigs, fresh
2 T. yellow mustard seeds
½ T. peppercorns
1 bay leaf
1 c. rice wine vinegar
½ c. cider vinegar
½ c. water
¾ c. sugar
2.5 T. kosher salt

Cup of Yum

In a large heat-safe bowl, combine onion, garlic, and your choice of vegetables. Then top with the dill. Place mustard seeds and peppercorns in a small ziplock bag, cover the bag with a towel, and use a kitchen mallet or rolling pin to crack the mustard seeds and peppercorns up a bit. Then pour them into a coffee filter, add the bay leaf, and tie the filter securely with kitchen string. Add the spices to a medium sized pan along with the vinegars, water, sugar, and salt. Bring to a boil and stir until sugar dissolves.
Pour boiling mixture, along with the spices, evenly over vegetables. Let come to room temperature, give everything a stir, and then cover and refrigerate. After 24 hours, discard the spices and transfer pickled vegetables to a large jar or a few smaller jars if desired. Keeps very well for up to a month stored in the refrigerator.

Original recipe from Chilkoot Cafe and Cyclery. Printed with permission and adapted slightly for a smaller quantity.

Serving 1 Calories 207kcal (10%) Carbohydrates 44g (15%) Protein 6g (12%) Fat 1g (2%) Sodium 2297mg (96%) Fiber 9g (36%) Sugar 27g (54%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

% Daily Value*

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