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.

Sarah Simms Hendrix
Source: EatingWell Magazine, June 2019


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

8.1 calories; protein 0.2g; carbohydrates 1.9g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 1.4g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 29.1IU 1% DV; vitamin c 0.7mg 1% DV; folate 2mcg 1% DV; calcium 5.3mg 1% DV; iron 0.1mg; magnesium 3.8mg 1% DV; potassium 38.1mg 1% DV; sodium 142.9mg 6% DV; added sugar 1g.