If you’re looking for a simple way to use up your summer bounty you have to try these easy Pickled Vegetables! With a basic brine, you can easily customize each jar to suit your taste. The veggies keep well for weeks and make any sandwich, salad, or snack board instantly better.
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Kelley’s Tips
Before You Get Started
- Use fresh, firm vegetables. The crunchier the veggies are from the beginning, the better the texture after pickling. Avoid limp or overly ripe produce.
- Pack the vegetables tightly. Fill the mason jars snugly with the veggies to prevent them from floating to the surface. This helps keep everything submerged in the brine and prevents spoilage.
- Label your jars. If you’re making multiple jars of pickled veggies, write the veggie combo and date on the lid so you know what’s what.
Ingredients
Brine Ingredients
- Water – Helps mellow out the sharpness of the vinegar.
- Vinegar – Gives the pickled veggies their signature tangy flavor. White vinegar works best for a classic flavor, but apple cider vinegar adds a hint of sweetness.
- Kosher Salt – Essential for flavor and preservation.
- Peppercorns – Adds a subtle heat and flavor.
- Sugar – Balances the acidity of the vinegar.
Optional Add-In’s
- Crushed Red Pepper Flakes – Brings a spicy kick to the brine.
- Mustard Seeds – Adds a mild tang and a little bit of crunch.
- Coriander Seeds – Adds a citrusy, earthy flavor.
- Bay Leaves – Add a subtle herbal flavor.
- Garlic Cloves – Adds a savory, garlicky flavor.
- Italian Seasoning – Adds a savory element with seasonings like dried basil, oregano, and thyme.
- Fresh Dill – A classic flavor choice for pickling! It works well with everything from cucumbers to carrots.
Vegetables
- Vegetables – Pick your favorites or use what you have on hand. Cucumber, carrots, green beans, onions, radish, jalapeños, asparagus, and bell peppers all work great!
How to Make Pickled Vegetables
- Fill a clean mason jar with washed and sliced vegetables. You can choose one of the options below or do a mix of them! I like to double / triple the recipe and make a bunch of different pickled veggies since they last in the fridge for so long.
- Make the brine: Add water, vinegar, sugar, salt, peppercorns and any optional add in’s to a pot on the stove. Bring to a boil and cook for 1-2 minutes.
- Add brine and store: Pour over vegetables making sure they are all submerged. Cover with a lid and store in fridge for up to 2 months.
Serving Ideas
- Add to snack boards – These pickled veggies make the perfect addition to cheese boards or charcuterie platters!
- Top sandwiches and burgers – Layer them on my Italian Grilled Cheese, Grilled Vegetable Panini, or my Greek Turkey Burgers.
- Toss into salads – Chop and mix into salads like my Bruschetta Pasta Salad, Greek Quinoa Salad, or Italian Chopped Salad.
- Serve with grilled meats – Pickled carrots, onions, or peppers pair really well with Grilled Chicken or Skirt Steak.
- Snack straight from the jar – No shame here—these are crunchy, flavorful, and totally snack-worthy all on their own.
Love pickling things as much as I do? Try my Quick Pickled Red Onions, Pickled Carrots or Pickled Radish next!
More Veggie Recipes to Try
Recipe
Pickled Vegetables
If you're looking for a simple way to use up your summer bounty or add a pop of flavor to your meals, these easy Pickled Vegetables are the answer! With a basic brine, you can easily customize each jar to suit your taste. The veggies keep well for weeks and make any sandwich, salad, or snack board instantly better.
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
Brine
- 1 cup water
- 1 cup vinegar
- 1 1/2 tbsp kosher salt
- 1/4 tsp pepper corns
- 1 tbsp sugar
Optional Add In's
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp mustard seeds
- 1/2 tsp coriander seeds
- 2 bay leaves
- 2 garlic cloves
- 1 tsp Italian seasoning
- 2 tbsp fresh dill
Vegetables
- 1 quart mason jar filled with vegetables (cucumber, green beans, carrots, onions, jalapeños, garlic, radish, bell peppers, asparagus)
Instructions
- Fill a clean mason jar with washed and sliced vegetables. You can choose one of the options below or do a mix of them! I like to double / triple the recipe and make a bunch of different pickled veggies since they last in the fridge for so long.
- Add water, vinegar, sugar, salt, peppercorns and any optional add in's to a pot on the stove.Bring to a boil and cook for 1-2 minutes.
- Pour over vegetables making sure they are all submerged.Cover with a lid and store in fridge for up to 2 months.
Nutrition Information
Calories: 15kcalCarbohydrates: 2gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 1313mgPotassium: 15mgFiber: 0.3gSugar: 2gVitamin A: 51IUVitamin C: 0.4mgCalcium: 12mgIron: 0.2mg
Did You Make This?
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