Have you made quick pickles before? It’s fast, easy, and fun. Onions, cucumbers, asparagus, parsnips, radishes, and pea pods are great vegetables to start making quick refrigerator pickles.
Yield: ~ 4 pint jars
Prep: 30 Minutes
Processing: Not required for this recipe
Ingredients:
• Assorted vegetables (see Tips below for amounts)
• Sour brine:
- 3 cups white or apple cider vinegar
- 3 cups water
- 3 Tbsp canning/pickling salt
- 2 Tbsp granulated sugar
• Sweet brine:
- 3 cups white or apple cider vinegar
- 3 cups water
- 2 Tbsp canning/pickling salt
- 1 ½ cups granulated sugar
Instructions:
Prep:
• Wash and chop vegetables into the desired shape and size you would like for pickles.
These vegetables do not require any cooking prior to pickling.
• Wash jars, lids, and bands in warm soapy water and set aside.
• Assemble and measure brine ingredients.
• Select flavorings – get creative with fresh or dry flavorings. Mix and match from the following
suggested list of fresh and dried herbs and spices to add up to 2 Tbsp per jar.
• Dry flavorings: bay leaves, celery seed, chile peppers, cumin seed, dill seed, mustard seed,
picking spice, peppercorns, turmeric.
• Fresh flavorings: jalapeño or habanero peppers, celery seed, dill, garlic, oregano, shallot,
horseradish.
• Pack prepared vegetables snugly into jars.
Cook:
• Bring brine to a boil and let boil for 2 minutes. Remove from heat.
Fill:
• Carefully fill the jars with brine to within ½ inch of the top of the rim. Place the lids on the jars
and refrigerate.
• Allow flavor to develop for 1-2 days before serving. Use within 2 weeks.
Tips and Notes:
• There are no specified amounts of vegetables for this recipe. It is critical to follow the brine
proportions as indicated. Do not alter the amounts of vinegar, water, salt and/or sugar.
• You can refer to other pickling recipes to gauge amounts of fruits or vegetables needed for
canning. For planning purposes, 3 ½ pounds of carrots will fill roughly 4 pint jars; 8 pounds
of 3- to 5-inch pickling cucumbers will fill roughly 7 to 9 pint jars; 7 pounds of bell peppers will
fill roughly 9 pint jars.
Source:
https://ucanr.edu/sites/default/files/2025-07/MFP%20Quick%20Refrigerator%20Pickles.pdf