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Quick-Pickled Veggies

Enjoy a tasty and healthy snack by pickling veggies and keeping them in the fridge!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Snack
Keyword: pickles
Servings: 6
Author: Nicole Coudal, My Delicious Blog


  • 1 lb. Fresh vegetables, trimmed I used green bean, carrot, asparagus, Kirby cucumber, Vidalia onion
  • 4-5 cloves Garlic, peeled & mashed
  • Several sprigs Fresh dill
  • 1-2 tsp. Mustard seed
  • 1-2 tsp. Peppercorns (black, pink, other)
  • 4-5 Bay leaves
  • 1-2 Fresh chiles (jalapeño, red, other) Optional - use more if you like 'em spicy
  • Several slices Fresh ginger, peeled & julienned
  • 3 1/2 cups Water
  • 1 1/2 cups Distilled white vinegar
  • 2 Tb. Kosher salt
  • 2-3 Tb. Granulated sugar Optional


  • Wash, peel (if necessary) and trim veggies, cut to fit jars, then fill each jar.
  • Divide garlic, herbs, mustard seed, peppercorns, bay leaf, chile and ginger into each jar.
  • In a small saucepan, bring water, vinegar, salt and sugar (if using) to a simmer then pour the warm liquid into each jar until it just covers the veggies. Leave jars on the counter, uncovered, until they come to room temperature, then cover each with a lid. Turn each upside down a few times to combine all the flavors.  Refrigerate 2-3 days.  After the first day, flip each jar (be sure the lids are on tightly!), and return to the other side the next day.
  • These pickles may be kept in the refrigerator for several weeks (but I doubt they'll last that long)!


This solution fills about five 16-oz jars w/veggies (depending on the shape and size of your actual jars).  If you're using cucumbers and the liquid doesn't cover the last jar to the top, fear not.  The salt in the warm solution should pull out some liquid in the cucumbers, which may just fill the void as it sits on the counter coming to room temp.  But if your cucumbers don't exude much liquid, simply top off the jar with a little more vinegar & water and flip the jar to combine  everything.