About the Recipe
These no-fuss refrigerator pickles bring bright, tangy flavors to any vegetable in your crisper drawer. Ready in just a day or two, they require no special equipment or canning knowledge. Enjoy them as a snack, sandwich topper, or colorful addition to any meal.
Prep Time:
Cook Time:
Serves:
Level:
Ingredients
- 2 cups vegetables, cut into bite-sized pieces (cucumber, broccoli, cauliflower, radishes, onions, etc.)
- 1-2 teaspoons whole spices (pickling spice, peppercorns, mustard seeds, coriander seeds, dill seeds, etc.)
- 1 bay leaf
- Fresh herbs (optional: dill, garlic cloves, thyme sprigs)
- 1 cup white distilled vinegar (5% acidity)
- ¼ cup flavored vinegar (apple babcai, nonna, tongue Thai’d etc.)
- 1½ teaspoons kosher salt or any non-iodized salt (avoid salts with anti-caking agents)Â
- 2-3 Tablespoons kosher salt to sprinkle over vegetables (optional)
- up to 1 tablespoon sugar or sugar substitute
- Water as needed
20 mins
1 Quart
24-48 hours
Easy
Preparation
1. Prepare the vegetables: Wash and cut vegetables into uniform pieces. For crispier pickles, sprinkle with 2-3 tablespoons of salt and let sit in a colander for 20 minutes to 2 hours. Rinse well and pat dry before proceeding.
2. Pack the jar: Place vegetables in a clean quart-sized glass jar, leaving about ½-inch of headspace. Add bay leaf and your chosen spices.
3. Make the brine: In a medium saucepan, combine the white distilled vinegar, salt, and sugar. Bring to a boil, stirring to dissolve the salt and sugar completely.
4. Assemble the pickles: Pour the hot brine over the vegetables in the jar. Add the flavored vinegar. Top with enough water to completely cover the vegetables.
5. Seal and store: Wipe the jar rim clean with a towel and secure the lid tightly. Allow to cool to room temperature before refrigerating.
6. Wait and enjoy: For best flavor, allow pickles to marinate in the refrigerator for at least 24-48 hours before eating. These refrigerator pickles will keep for up to 6 months when stored properly.
Chef's Notes
- Salting the vegetables before pickling is optional, but recommended.Â
- These pickles are not suitable for shelf-stable canning—they must be stored in the refrigerator.
- The vegetables will maintain their crispness for several weeks before gradually softening.
- Add hot peppers or chili flakes for a nice bite of heat.Â