How to Make Quick Pickles: Recipes and Tips

Looking for a way to preserve fresh produce and add tons of flavor to plant-based meals? Learn how to make quick pickles (also known as refrigerator pickles or vinegar pickles) in as little as 30 minutes with this easy recipe and guide.

Making your own pickles really couldn't be an easier. You basically just soak veggies in a simple brine made of water, vinegar, and salt. Toss in some sugar, herbs, and spices if you want, and then store the mixture in the fridge to allow all of the flavors to meld together.

I love quick pickles because you get a huge punch of flavor for minimal effort. They elevate almost any meal—tacos, grain bowls, salads, sandwiches...everything is just a little bit more delicious with the addition of quick pickles.

What are Quick Pickles?

Quick pickles (also known as vinegar pickles or refrigerator pickles) are vegetables that have been stored in a pickling brine made up of water, vinegar, and salt. They’re often also flavored with sugar, herbs, and spices. 

Making quick pickles is a good way to reduce food waste since you can preserve a surplus of fresh vegetables for months in your refrigerator.

Quick pickles are different than fermented pickles, which take much longer to preserve and typically have a stronger flavor (along with beneficial probiotics) that develops during the fermentation process. 

The nice thing about quick pickles is that you can make them the same day and they’ll still have plenty of crunchy texture and briny flavor. 

Ingredients

• Fresh vegetables for pickling (i.e. cucumber, radishes, red onions)
• Salt
• Water (preferably filtered)
• Vinegar (white distilled vinegar or rice vinegar)

Optional Ingredients:

• Sugar
• Herbs (such as cilantro, chives, dill, bay leaves)
• Spices (i.e. coriander seeds, mustard seeds, peppercorns)
• Other flavorings (garlic, hot peppers)

Instructions

The basic pickling brine I use is a 1:1 mix of water and vinegar with a spoonful each of salt and sugar. You can use this formula to pickle pretty much any fresh vegetable you’d like to preserve. 

The process is simple. First, combine vegetables, herbs, spices, and salt and sugar to taste in a jar. Then fill it up with a 1:1 mixture of water and vinegar. 

Cover the jar, shake to mix up the pickling brine, and store it in the fridge. 

Taste occasionally and refrigerate until you’re satisfied with the flavor and texture of the pickled vegetables. Some quick pickles can be ready in as little as 30 minutes, others take up to a few days.

Formula for Refrigerator Pickles:

• Fresh vegetables (peeled and sliced/chopped if needed)
• ½ cup water (or to fill jar 50%) 
• ½ cup vinegar (or to fill jar 50%)
• 1 tablespoon salt (or to taste)
• 1 tablespoon (or any sweetener to taste)
• Fresh or dried herbs and spices (try coriander seeds, mustard seeds, hot peppers, bay leaves, garlic, dill, chives, or peppercorns)

Ingredient Substitutions

• Substitute any fresh vegetable you have on hand (see below for ideas)
• If you don't have white vinegar or rice vinegar, try making quick pickles with apple cider vinegar or white wine vinegar.
• Instead of sugar, substitute coconut sugar, maple syrup, agave nectar, or honey.

Which Vegetables Can You Use to Make Quick Pickles?

You can pickle almost any fresh vegetable. Here are a few of my favorites:

• Cucumbers (recipe below)
• Red onions (recipe below)
• Radishes
• Carrots
• Cherry tomatoes
• Cabbage 
• Green beans
• Zucchini 
• Beets
• Celery
• Bell peppers

You can even pickle fruit! Try my Quick Pickled Watermelon Rind recipe.

Quick Pickling Tips:

• Cut vegetables into thin slices, spears, or halves, depending on how you’d like to use them. Just keep in mind that bigger pieces may need to soak a little bit longer in the fridge. 
• If you’re pickling green vegetables, you can blanch them in boiling water for a few minutes before you add them to the jar. This helps preserve their color after pickling.
• I prefer rice vinegar or white distilled vinegar in my pickling brine, but any variety works. Try apple cider vinegar for a fruity note. 
• Pickle different types of vegetables separately. Each takes a different amount of time to pickle. Natural sugars also vary, so you can adjust the amount of sweetener you use. 
• Once you’re satisfied with the flavor and texture of your refrigerator pickles, use them on sandwiches, tacos, bowls, and salads. (More recipe ideas linked below.)
• Store quick pickles in covered jars in the fridge for up to four months.

How to Use Quick Pickles

How to Use Quick-Pickled Cucumbers:

These classic cucumber pickles are good for topping sandwiches or wraps, and the spears make an ideal side for summer barbecues.

• Veggie Hummus Sandwich with Sweet Potato
• Moroccan-Spiced Chickpea burgers

How to Use Quick-Pickled Red Onions:

I like these quick-pickled red onions with Mexican-inspired dishes because they add the perfect crunchy, vinegary bite. They make a great addition to salads, sandwiches, and grain bowls, too.

• Easy Tempeh Burrito bowls
• Tempeh Avocado Tostadas  
• Meal Prep Salad
• Vegan Cranberry Chickpea Salad Sandwiches

How to Use Quick-Pickled Radishes:

Pickling is one of my favorite ways to enjoy radishes, which pair well with salads and grain bowls. 

• Vegan Rice Bowls
• Coconut Noodle Soup
• Edamame Crunch Salad 
• Sheet Pan Tofu Bowls 
• Roasted Eggplant Coconut Curry

Nutrition Highlights

• Vinegar works as a natural preservative and enhances flavor.
• Onions contain vitamins, minerals, antioxidants, and sulfur compounds that may help reduce chronic disease risk.
• Pickled vegetables are an easy way to add more fiber to your meals.

More Quick Pickle Recipes

• How to Make Quick-Pickled Radishes
• Pickled Watermelon Rind

Frequently Asked Questions for Quick Pickles

📖 Recipe