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How To Pickle Vegetables

These homemade pickled vegetables are perfect for snacking, charcuterie boards, or as a side at your next bbq. They are easy to make, tasty, and are good for you.
Prep Time15 mins
Cook Time5 mins
pickling2 d
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: how to pickle vegetables, pickled vegetables recipe, refrigerator pickles
Servings: 2 Quarts
Calories: 264kcal
Author: Jen Pinkston


Suggested veggies (use whatever kind you like!):

  • 2 small onions slices or spiralized
  • 5 garlic cloves
  • 1 cucumber sliced or cut into spears
  • 1 c carrots sliced or cut into sticks
  • ½ c radishes sliced
  • 1 c mini sweet peppers quarted or halved
  • ½ c cauliflower chop into bite size pieces
  • 1 celery stalk or ½ teaspoon celery seeds optional
  • Other veggies you could try: okra green beans, cabbage or beets.


  • 2 c water
  • 1 c apple cider vinegar
  • 1 c white vinegar
  • ¼ -½ c sugar I used coconut sugar, but any sugar will do*
  • ½ teaspoon yellow mustard seeds
  • ½ teaspoon brown mustard seeds
  • 2 tablespoon salt
  • ¼ teaspoon turmeric
  • + 2 quart size glass jars


  • Salt sliced cucumbers and let sit for 2 hours then rinse before adding brine. (This step is optional I like to do this to ensure my cucumbers and are extra crispy.) 
  • Prepare vegetables.
  • In a saucepan, combine vinegar, water, salt, sugar and dry spices in a large saucepan. Bring to low boil over med-high heat. Simmer 2 minutes, stir, remove from heat and cover. Let sit for 5 minutes.
  • Add any fresh herbs you may like to the jar include, dill, oregano, basil, or rosemary are all wonderful additions to pickles.
  • Fill jars with vegetables (I did one jar mixed veggies and one jar cucumbers).
  • Pour or ladle brine over vegetables submerge completely, pressing down on them with the end of a wooden spoon. Be sure to leave ½ inch headspace.
  • Let sit at room temperature for 1-2 hours and then place in refrigerator.
  • Allow pickling for 48-72 hours, then enjoy! These are good for up to 2 months under refrigeration.


*Sugar is for flavor and can be adjusted to your liking. For a sweeter pickle add closer to ½ c.
To add some heat and create a spicy pickled version, add 1 sliced jalapeno to each jar and 1 teaspoon of red pepper flakes.


Calories: 264kcal | Carbohydrates: 52g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 7070mg | Potassium: 859mg | Fiber: 6g | Sugar: 37g | Vitamin A: 11238IU | Vitamin C: 53mg | Calcium: 117mg | Iron: 1mg