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Home » Recipes » Tutorials

A Guide to Quick Pickles

Published: May 17, 2019 · Modified: Jul 31, 2020 by Lexi

139.1K shares
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Homemade quick pickles are easier than you think - and oh so versatile! We have everything you need to know to make your favorite vegetables into snappy brined quick pickles in just 24 hours. In addition to sharing recipes for how to pickle radishes, asparagus, beets, onions, peppers and jalapeños, we're sharing our tricks and tips for quick pickling just about anything.

Side view of homemade rainbow quick pickles in glass jars on wood table

Welcome to the world of quick pickling! We're glad you're here.

Here at Crowded Kitchen, we've been doing quite a bit of quick pickling ourselves. Quick pickles are surprisingly easy and incredibly versatile. Some quick pickled veggies, like peppers, beets and asparagus, are delicious on their own. Others (like pickled onions and jalapeños) are best suited as a condiment.

No matter how you're using your quick pickles, this guide will take you through the process step-by-step so you can improvise your own quick pickles.

All you'll need to do is whip up a simple brine and add your veggies and flavorings of choice. We made Scallion Jalapeño Pickles, Turmeric-Ginger Radish Pickles, Herbed Rainbow Pepper Pickles, Asparagus Garlic Pickles and Thyme Shallot Pickles, but the possibilities are endless! We hope these quick pickle recipes inspire you to create your own.

Side view of homemade quick pickled shallots in glass jar on wood table

First things first...

What is a quick pickle?

Quick pickles are easy-to-make refrigerator pickles that don't involve a complex canning process.

While quick pickles don't quite have the depth of flavor as a traditionally fermented pickle, they're still delicious and can be used in a wide range of applications.

Essentially, a quick pickle is a vegetable (truly any vegetable!) brined in a solution of vinegar, water, salt and sugar.

Note that it's important to store quick pickles in the refrigerator if they are not canned. Quick pickled vegetables will not last nearly as long as properly canned produce, so it's best to make small batches.

If you're following another person's recipe, be sure to take notice of whether or not the process requires canning or if you can follow a quick-pickling process.

Choose vinegar

Just as there are countless vegetables to pickle, there are also unending options when it comes to vinegar for your brine. You can use your favorite vinegar and experiment with different kinds for different vegetables.

White vinegar is the most basic, all-purpose option for quick pickles. (It's also the most cost-effective, often going for less than $3 for a gallon.)

However, we also love using rice vinegar, apple cider, champagne vinegar or even sweeter varieties like balsamic.

Overhead view of colorful pickled vegetables in glass jars on wood tables

If you're using a more syrupy vinegar (like balsamic), we recommend using a mixture that includes a lighter white or apple cider vinegar to thin it out a bit. And remember, darker vinegar will color your pickles, so if you're concerned about aesthetics, stick to a lighter- or clear-colored brine.

Make the brine

Now it's time to make the brine! For simplicity, we stick with a simple brine recipe of equal parts water and vinegar, plus a bit of sugar and salt to cut the acid. You'll need to heat the brine in a saucepan to dissolve the sugar and salt.

Once you have your basic brine, it's time to add various spices, herbs and other flavorings. You can always stick with a simple, spice-free brine, but we like to add a little extra flavor. A little spice goes a long way, and the flavor possibilities are truly endless!

Pouring hot brine into glass jar of homemade quick pickled rainbow peppers

Flavorings

Spices, herbs and other flavorings are the key to a great quick pickled vegetable. You can get as creative as you'd like, or you can stick to the basics. Once you have a basic understanding of flavor combinations, you can come up with your own quick pickle recipes!

Herbs:

  • Use fresh or dried herbs like thyme, rosemary, dill, oregano, etc. to add flavor to your pickle. Dill pairs perfectly with fresh cucumbers, while thyme complements tomatoes. (Yes, pickled cherry tomatoes are a thing - they're delicious!)

Spices:

  • Whole spices like peppercorns, red pepper flakes, dill seed, mustard seed and star anise are excellent additions. You can also use some ground spices like turmeric, which blends well. We added turmeric to the Ginger Turmeric Radish Quick Pickles pictured below.
Side view of glass jar of ginger turmeric quick pickled radishes on white board

Other ingredients:

  • Fresh ginger and fresh garlic are two of our favorite additions to add an extra punch of flavor. Ginger is an essential addition to these quick pickled radishes!
  • In addition to traditional ingredients like ginger and garlic, you can also try using various types of fresh, hot peppers to add a fiery kick. Thai chili peppers add a fantastic kick to these Spicy Pickled Dilly Beans. (Note: these are traditionally pickled using a canning process!)

Vegetables

While the brine is heating, prepare your jars with the sliced vegetables of your choice and any flavorings you'd like to add.

For crunchy, tough vegetables like carrots and radishes, you'll want to slice thinly to allow maximum absorbance of the pickling liquid. We like to use a mandoline to ensure even sizing.

There are a ton of fancy options out there for mandolines, but I prefer an easy-to-use Japanese mandoline with stainless steel blades. We've had the same one for 10+ years and I've never had an issue! Just be sure to use the safety hand guard, or invest in a pair of cut-resistant gloves. (A mandoline injury will almost definitely land you in the E.R.!)

Mandolines are one of our favorite kitchen tools. They make salad prep incredibly easy (and even kind of fun!). We always use one when prepping something like this Shaved Carrot Salad or this Asian Cucumber Salad. It's well worth the $30 investment for reduced prep time and evenly-cut vegetables!

If you don't have a mandoline, just be sure to slice your vegetables as evenly as possible so the pickles all taste the same. Tip: a high-quality chef's knife goes a long way!

How to prep tough vegetables

If you're going to try pickling a tough, starchy vegetable like beets, you'll likely need to pre-roast or boil the vegetable before pickling. I actually like to slice raw beets very thinly for pickling so they still have a bit of crunch, but if you'll be pickling wedges or whole beets, they'll definitely need to be cooked ahead of time.

To prep beets for quick pickling, roast whole (with skin on) at 400 F for about 45 minutes. Remove from the oven, let cool slightly, then use a paper towel to easily remove the skin. If they are properly cooked, the skin should come right off. You'll know they're fully cooked if you can easily pierce with a fork.

Next, slice the beet into rounds or wedges, then continue the quick pickling process as usual.

Fill jars

Once your vegetables and brine are prepped, the last hands-on step is to fill up your jars of choice.

Side view of homemade quick pickles in glass jars on wood table

16 oz. ball jars are our favorite. They have an easy-to-use airtight seal, and the wide mouth makes it easier to add all of the ingredients to the jar.

Remember that you'll need about an inch of headroom at the top of the jar, and you will need to completely cover the vegetables in the brine. It's best to really stuff the jars full with veggies while they're dry. Once you add the hot brine, the contents will move around a bit.

The last step is to simply cover your soon-to-be pickles in the brine straight from the saucepan, and wait! Just 24 hours later you'll have an array of sweet, salty pickled vegetables to share.

Once we fill the jars with the brine, we seal the jars, let them cool for an hour or two on the counter, then transfer to the refrigerator. Most quick pickles will last up to 2 months in the fridge. (NOTE: quick-pickled onions/shallots will not last as long. At most, up to 2 weeks.)

Side view of homemade quick pickled radishes, peppers and jalapeños in glass jars on wood table

Recipes using quick pickles

We love eating homemade quick pickled vegetables straight from the jar, but here are a few other ideas and recipes for making the most of them:

  • Homemade quick pickles are the perfect condiment for any burger (veggie or regular). We're partial to pickled red onion and jalapeño on our veggie burgers!
  • Top your next homemade ramen with quick pickled radishes
  • Pickled red onions are my go-to topping for pretty much any taco recipe. They're delicious on these spicy black bean and cauliflower tacos and these vegan taco lettuce wraps! (On the same note, they're also perfect for homemade nachos.)
  • Add a few jars of homemade pickles to your next crudité platter.
  • Use as a tangy salad topping or mix-in. I added some of our quick pickled asparagus to a salad the other day and it was delicious!
  • Add to a sandwich. This vegan chickpea melt really benefits from the crunch and tang of pickled onions!

Don't let these basic ideas limit your creativity - the possibilities are endless!

  • Side view of garlic rosemary pickled beets on wood table
    Rosemary Garlic Pickled Beets
  • Side view of herbed rainbow pepper pickles on wood table
    Herbed Rainbow Pepper Pickles
  • Side view of scallion jalapeño pickles
    Scallion Jalapeño Pickles
  • Side view of tall glass jar of dill pickled asparagus
    Dill Pickled Asparagus
  • Side view of thyme pickled shallots in glass jar
    Thyme Pickled Shallots
  • Side view of glass jar of ginger turmeric quick pickled radishes on white board
    Ginger Turmeric Pickled Radishes

Now that you're armed with all of the tools for making delicious, briny quick pickles, we'd love to hear what you're making! Comment below with your favorite quick-pickle flavor, or tag us on Instagram so we can see your pickling creations. We LOVE hearing from you!

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A Guide to Quick Pickles


★★★★★

5 from 19 reviews

  • Author: Lexi
  • Total Time: 20 minutes
  • Yield: 1 16-oz. jar 1x
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Description

The quick pickle recipes here include Ginger Turmeric Pickled Radishes, Thyme Pickled Shallots, Scallion Pickled Jalapeño, Pickled Rainbow Peppers, Garlic Rosemary Pickled Beets and Dill Pickled Asparagus.


Ingredients

Scale

Brine for all recipes: 

  • 1 cup water
  • 1 cup white vinegar
  • 2 tsp salt
  • 1 tsp sugar

Ginger Turmeric Pickled Radishes: 

  • (Optional: sub white vinegar with half rice vinegar, half apple cider vinegar)
  • 1 large bunch radishes, sliced thinly
  • 1 inch piece fresh ginger, peeled and sliced into thin planks
  • 1 tsp ground turmeric

Herbed Rainbow Pepper Pickles: 

  • 4 sweet mini peppers, sliced into rounds
  • 2 cloves garlic, crushed
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Thyme Pickled Shallots (or red onion):

  • 1 large shallot or red onion
  • 5-6 sprigs fresh thyme
  • 1 tbsp black peppercorns

Dill Pickled Asparagus:

  • 1 large bunch asparagus, ends trimmed
  • ¼ cup fresh dill

Rosemary Garlic Pickled Beets:

  • 3 small beets, quartered*
  • 2 cloves garlic, sliced thinly
  • 4 sprigs rosemary

Scallion Jalapeño Pickles:

  • 2 cloves garlic, thinly sliced
  • 2 scallion whites, chopped into 1 inch pieces
  • 2 jalapeños, thinly sliced into rounds

Instructions

For all recipes, prepare ingredients and place in a clean glass jar. 

Prepare brine by combining all brine ingredients in saucepan over medium-high heat. Heat to a simmer until sugar and salt are dissolved. 

Remove from heat and pour brine directly into glass jar with other ingredients. Make sure to cover produce completely. Seal jars and refrigerate.

Notes

*Roast or steam your beets before pickling. Alternatively, you can slice raw beets very thinly and pickle - I prefer them this way as it retains the crunch!

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Snacks
  • Method: Preserving

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sophie

    March 09, 2023 at 12:33 am

    Do these have to be in an air-tight jar? How long do they keep after being opened

    Reply
    • Lexi

      March 10, 2023 at 12:32 pm

      Any regular container is fine as long as it's sealed! Most vegetables will keep for up to 2 months, but some (like onions) only last about 2 weeks.

      Reply
  2. gley

    February 11, 2023 at 3:39 pm

    How long do I have to wait to eat them, ideally? Also, how long will they keep?

    Reply
    • Brent Harrison

      February 16, 2023 at 2:12 pm

      They'll keep for a few weeks in the fridge if tightly sealed in a mason jar. Once they've pickled for 24 hours, they're ready to eat.

      Reply
  3. Elli

    August 24, 2022 at 6:43 pm

    Hi!

    How long do I have to wait to eat them, ideally? Also, how long will they keep?

    Thanks so much!

    Reply
  4. Tina B

    May 03, 2022 at 8:04 pm

    I love these recipes!

    Could these be canned? I water bath can my other pickles, and I would love to be able to make these ahead of time and have them ready to go!

    ★★★★★

    Reply
    • Lexi

      May 04, 2022 at 4:59 pm

      Absolutely!

      Reply
  5. Julia

    April 24, 2022 at 1:02 pm

    I absolutely love your pickled veggie recipe! Especially the asparagus, I have never thought of turning it into pickles too. A lovely idea, thank you for sharing the recipe,
    Julia

    ★★★★★

    Reply
    • Lexi

      April 25, 2022 at 3:06 pm

      Thank you so much!

      Reply
  6. Sherri

    April 22, 2022 at 12:23 pm

    Where did you get the jars you show the rosemary garlic pickled beets in?

    ★★★★★

    Reply
    • Lexi

      April 25, 2022 at 3:06 pm

      Hi! The brand is called Weck.

      Reply
  7. Jason

    November 12, 2021 at 11:47 pm

    Just tossed some in the fridge about 5 minutes ago. Standard recipe with a Good Seasons dressing packet. 🙂
    We'll let you know how it goes...

    Reply
    • Lexi

      November 16, 2021 at 6:17 pm

      Hope you enjoy! 🙂

      Reply
  8. Judy

    November 06, 2021 at 1:04 pm

    Can you comment on how you do your onions? Red, yellow or sweet?
    Thank you!

    ★★★★★

    Reply
    • Lexi

      November 10, 2021 at 1:53 pm

      I prefer using red onions!

      Reply
    • Ariel Turner

      February 22, 2023 at 8:34 pm

      Do you put the lid on the jars after pouring the hot liquid in and then seal?
      Making now. Lol. 😬 *worried face*

      Reply
      • Lexi

        February 24, 2023 at 11:36 am

        Let the jars cool first, then seal!

        Reply
  9. Tami

    August 07, 2021 at 1:37 pm

    I just made 6 jars of various veggies-cukes, pepper, red onions and radishes. I've been bringing them out when people have stopped by and also brought to work and keep getting rave reviews!

    Thanks!

    Reply
    • Lexi

      August 16, 2021 at 9:19 am

      Love to hear that!!

      Reply
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