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




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

about 1/3 cup
8 calories; protein 0.2g; carbohydrates 1.9g; dietary fiber 0.2g; sugars 1.4g; fat 0.1g; vitamin a iu 29.1IU; vitamin c 0.7mg; folate 2mcg; calcium 5.3mg; iron 0.1mg; magnesium 3.8mg; potassium 38.1mg; sodium 142.9mg; added sugar 1g.

1/2 vegetable