This Easy Quick Refrigerator Pickled Vegetables recipe lets you enjoy crunchy, tangy veggies in no time! With just a handful of ingredients, you can brighten up any meal.
It’s fun to mix and match your favorite veggies. I often sneak a few slices while prepping! 
Plus, these pickles last for weeks, so it’s a perfect way to save extra veggies.
Key Ingredients & Substitutions
Cucumber: Fresh crunch comes from slicing cucumbers thinly. You can use English cucumbers if you want fewer seeds, or opt for pickling cucumbers for more texture. Zucchini is a nice alternative if cucumbers aren’t available.
Red onion: The sharp taste of red onion adds color and flavor. If you prefer a milder flavor, switch to sweet onions like Vidalia or even green onions for a different vibe.
Carrot: Carrots provide sweetness and color. You can replace them with bell peppers for a different crunch. Just slice them as thinly as possible!
Vinegar: White vinegar is classic, but apple cider vinegar gives a fruity twist. For a milder flavor, use rice vinegar. If you’re avoiding vinegar, try lemon juice as a fresh alternative.
How Do You Ensure Your Pickles Stay Crisp?
To keep your pickled vegetables crunchy, slicing them thinly is key. Thin slices can absorb the pickling brine quicker, enhancing flavor without compromising texture.
- Use fresh, firm vegetables; older ones may turn mushy.
- Keep the ratio of vinegar and water balanced to maintain their crunch.
- Don’t overheat the brine—bring it to a simmer, not a boil, to preserve the vegetables’ texture.
By following these tips, you’ll end up with vibrant pickled vegetables that pack a punch without losing that satisfying crunch. Enjoy them over salads, on sandwiches, or straight from the jar!
Easy Quick Refrigerator Pickled Vegetables
Ingredients:
- 1 cup cucumber, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup carrot, julienned or thinly sliced
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1 garlic clove, thinly sliced (optional)
- 1 sprig fresh dill or a pinch of dried dill (optional)
- Red pepper flakes to taste (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and about 1-2 hours to pickle, but they taste even better after 24 hours in the fridge. Overall, you’ll have delicious pickled vegetables ready in no time!
Instructions:
1. Prepare the Vegetables:
Start by washing the cucumber, red onion, and carrot thoroughly. Cut the cucumber into thin slices, slice the onion, and julienne or thinly slice the carrot. Thin slices help the vegetables pickle evenly and absorb the flavors quickly.
2. Make the Pickling Brine:
In a small saucepan, combine the white vinegar (or apple cider vinegar), water, sugar, salt, mustard seeds, black peppercorns, and red pepper flakes if you’re using them. Heat over medium heat, stirring occasionally until the sugar and salt have completely dissolved. Bring the mixture to a gentle simmer; don’t let it boil.
3. Pack the Jar with Vegetables:
Take a clean glass jar or container and layer in the sliced vegetables. If you’re adding garlic, sprinkle it in now. Toss in the dill sprig for an extra touch of flavor.
4. Pour the Brine:
Carefully pour the hot pickling liquid over the vegetables in the jar, ensuring that the vegetables are fully submerged. You may need to press them down gently with a spoon to add more liquid if needed.
5. Cool and Refrigerate:
Allow the jar to cool to room temperature. Once cooled, secure the lid on the jar and place it in the refrigerator. Don’t forget to label the jar with the date!
6. Enjoy!
Your pickled vegetables will be ready to eat in about 1-2 hours, but for the best flavor, let them sit for 24 hours. They will keep well in the refrigerator for 2-3 weeks, adding a tasty crunch to any meal!
Enjoy these crunchy, tangy, and colorful quick pickles as a delightful side dish, topping for sandwiches, or added to your favorite salads!
FAQ for Easy Quick Refrigerator Pickled Vegetables
Can I Use Different Vegetables for Pickling?
Absolutely! Feel free to experiment with other vegetables like bell peppers, radishes, or green beans. Just ensure they are sliced thinly for optimal pickling.
How Long Do Pickled Vegetables Last in the Fridge?
These refrigerator pickles can last for up to 2-3 weeks when stored in an airtight container in the fridge. Enjoy the tangy crunch while they’re fresh!
Is It Necessary to Use Sugar in the Brine?
While sugar helps balance the acidity and adds a hint of sweetness, you can reduce or leave it out if you prefer a less sweet pickle or are watching your sugar intake. Just adjust the salt to taste if needed!
Can I Make These Pickles Spicier?
Yes! To add some heat, increase the amount of red pepper flakes or add sliced jalapeños to the jar. Adjust to your preferred spice level for a zesty kick!
