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Refrigerator Pickled Vegetables


Recipe Notes

  • White, cider, white wine and rice vinegar are good choices. The flavors from balsamic or malt vinegar will be stronger but they can be used.
  • Vegetables such as green beans, broccoli, asparagus, carrots and cauliflower can be boiled for 1 or 2 minutes and then quickly cooled in ice water to soften and preserve their color.
  • Ideas for fresh seasonings: basil, cilantro, dill, garlic, ginger, green onion, hot or bell pepper, oregano, thyme
  • Ideas for dry seasonings: bay leaves, celery seed, cumin seed, dill seed, dried chilis, peppercorns, pickling spice, turmeric
Recipe Image for Refrigerator Pickled Vegetables
Prep time: 20 minutes
Chill time: 1 to 3 days
Makes: 2 pints or 1 quart
Nutrition Facts: View Label


  • 1 cup vinegar (see Notes)
  • 1 cup water
  • 1 Tablespoon salt
  • 1 Tablespoon sugar (optional)
  • 2 to 4 Tablespoons seasonings (see Notes)
  • 3 1/2 to 4 cups fresh vegetables (cut to any size and shape)


  1. Wash hands with soap and water.
  2. In a medium saucepan, heat the vinegar, water, salt and sugar, if desired, until the mixture simmers. Stir until the salt and sugar are dissolved and remove pan from heat.
  3. Put seasonings in the bottom of 2 clean pint-sized jars or 1 quart jar. Add the prepared vegetables, packing pieces closely together. Leave about 1/2 inch space at the top of the jar.
  4. Fill the jars with the warm vinegar mixture to cover the vegetables. Close the jars with clean lids and refrigerate for 1 to 3 days to allow flavors to develop.
  5. Store jars only in the refrigerator. Use within 3 months.


I have been having so much fun with this recipe and all the flavors you can create.  It is so easy and the pickled vegetables taste so good on salads.  I have done apple cider vinegar with turmeric and red pepper flakes.  I have also done white vinegar with dill, celery seed and turmeric.   It has all been so tasty and fun to incorporate into a variety of dishes.  Definitely a recipe to repeat through out the summer. 

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