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Quick Pickled Vegetables

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


  • 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.


Recipe adapted from Feasting at Home. 
Tried this recipe?Let us know how it was!