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Mason jars filled with quick-pickled vegetables.

Quick Pickles 3 Ways

A quick and easy way to make delicious refrigerator pickles out of your fresh cucumbers, red onions, and radishes.
Course condiment, side, Vegetables
Cuisine gluten-free, vegan, vegetarian
Prep Time 20 minutes
Pickling Time 30 minutes
Total Time 26 minutes
Servings 1 pint-sized jar each
Author Stephanie McKercher, RDN

Ingredients

Quick-Pickled Cucumbers

  • 1 medium cucumber, thinly sliced or cut into spears
  • 1 tablespoon salt or to taste
  • 2 teaspoons sugar or another sweetener to taste; optional
  • 1 head garlic, halved horizontally (cloves should be halved and exposed)
  • 4 sprigs fresh dill
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 1 dry bay leaf
  • 1 dry chile pepper (optional)
  • ½ cup filtered water or as needed; see note
  • ½ cup rice vinegar or white distilled vinegar or as needed; see note

Quick-Pickled Red Onions

  • 1 medium red onion, peeled and thinly sliced
  • 1 tablespoon salt or to taste
  • 1 tablespoon sugar or another sweetener to taste; optional
  • 1 jalapeño pepper, quartered lengthwise
  • 12 sprigs fresh cilantro
  • 10 fresh chives
  • ½ cup filtered water or as needed; see note
  • ½ cup rice vinegar or white distilled vinegar or as needed; see note

Quick-Pickled Radishes

  • 1 pound radishes, halved
  • 1 tablespoon salt or to taste
  • 1 tablespoon sugar or another sweetener to taste; optional
  • 12 fresh chives
  • 3 sprigs fresh dill
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon tricolor peppercorns
  • ½ cup filtered water or as needed; see note
  • ½ cup rice vinegar or white distilled vinegar or as needed; see note

Instructions

To make Quick-Pickled Cucumbers:

  1. Fill a jar with cucumbers, salt, sugar (if using), garlic, dill, coriander seeds, mustard seeds, bay leaf, and dry chile pepper (if using).
  2. Pour water to fill half of the jar, and then pour in vinegar until the jar is full. Cover and shake until the brine is mixed. Refrigerate at least 30 minutes, or until desired flavor and texture is reached.

To make Quick-Pickled Red Onions:

  1. Fill a jar with red onion, salt, sugar (if using), jalapeño pepper, cilantro, and chives.
  2. Pour water to fill half of the jar, and then pour in vinegar until the jar is full. Cover and shake until the brine is mixed. Refrigerate at least 30 minutes, or until desired flavor and texture is reached.

To make Quick-Pickled Radishes

  1. Fill a jar with radishes, salt, sugar (if using), chives, dill, coriander seeds, mustard seeds, and peppercorns.
  2. Pour water to fill half of the jar, and then pour in vinegar until the jar is full. Cover and shake until the brine is mixed. Refrigerate at least one hour, or until desired flavor and texture is reached.

Recipe Notes

Use as much water and vinegar as needed (in a 1:1 ratio) to fill the jar you’re using.

 

Vegan variation: Omit sweetener or use organic/non-bone char sugar, agave nectar, or maple syrup.