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Quick Pickled Vegetables

This simple canning recipe can be used with almost any vegetable! Make delicious pickled cucumbers, green beans, asparagus, beets, radishes, peppers, zucchini, onions, and more!
Course: Salads & Sides


Optional vegetables

  • Cucumbers
  • Radishes
  • Green beans
  • Beets
  • Asparagus
  • Onions
  • Turnips
  • Peppers
  • Bell peppers
  • Zucchini
  • Summer squash
  • Carrots
  • Eggplant

Optional herbs

  • Garlic
  • Onion
  • Basil
  • Thyme
  • Sage
  • Rosemary
  • Chives
  • Scallions
  • Bay leaves
  • Scallions

Optional spices

  • Fennel seeds
  • Coriander
  • Cumin
  • Mustard seed
  • Anise seed
  • Dill seed
  • Peppercorn
  • Juniper berries
  • Allspice

Optional aromatics

  • Horseradish
  • Turmeric root
  • Ginger
  • Lemon zest
  • Orange zest
  • Lime zest


  • Begin filling up your mason jars with veggies, layering with whole spices, raw aromatics (onion, ginger, garlic, etc) and herbs.
  • While you are filling the jars, heat the pickling liquid on the stove and bring it to a boil.
  • Carefully pour hot the pickling liquid over the veggies, completely submerging. Leave about a ½-inch space between the top of the liquid and the lid.
  • Cool on the counter for a couple of hours before covering and placing the fridge.
  • Refrigerate 12-24 hours. They will begin to have flavor the next day, and after a few days, they will taste even better.


Will keep up to 2 weeks in the fridge.
Recipe by Feasting at Home