You can make this easy refrigerator pickle recipe with all sorts of vegetables, not just cucumbers--try carrots, fennel, beets and green beans too. Since these pickles are meant to be eaten within a few weeks, the brine doesn't need to be canning strength. In this case, that means way less salt and a mild blend of vinegar and water, all of which allows the flavors of your vegetables to shine through. Source: EatingWell Magazine, June 2019

Sarah Simms Hendrix


Ingredient Checklist


Instructions Checklist
  • Cut vegetables as desired, then tightly pack into 2 or 3 pint-size (2-cup) mason jars. (If using beets, give them their own jar.) Combine vinegar, water, sugar, salt, dill (or fennel fronds), coriander and mustard seeds and peppercorns in a medium saucepan. Bring to a simmer over medium-high heat, about 4 minutes. Pour the brine over the vegetables. Let cool to room temperature, about 1 hour. Refrigerate for at least 24 hours before serving.



To make ahead: Refrigerate for up to 3 weeks.

Equipment: 2 to 3 pint-size (2-cup) mason jars

Nutrition Facts

8 calories; 0.1 g total fat; 143 mg sodium. 38 mg potassium; 1.9 g carbohydrates; 0.2 g fiber; 1 g sugar; 0.2 g protein; 29 IU vitamin a iu; 1 mg vitamin c; 2 mcg folate; 5 mg calcium; 4 mg magnesium; 1 g added sugar;