Refrigerator Pickles

Refrigerator Pickles

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From: EatingWell Magazine, June 2019

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.

Ingredients 18 servings

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Original recipe yields 18 servings
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  • 1 pound vegetables, such as mini cucumbers, fennel, carrots, beets or green beans
  • 2⅔ cups white, champagne or rice vinegar
  • 1⅓ cups water
  • 4 teaspoons sugar
  • 1¼ teaspoons kosher salt
  • 3-4 sprigs fresh dill or fennel fronds
  • ¾ teaspoon coriander seeds
  • ¾ teaspoon mustard seeds
  • ¾ teaspoon black peppercorns


  • Prep

  • Ready In

  1. 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 information

  • Serving size: about ⅓ cup
  • Per serving: 8 calories; 0 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 1 g sugars; 1 g added sugars; 29 IU vitamin A; 1 mg vitamin C; 5 mg calcium; 0 mg iron; 143 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable

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