How to Pickle Any Vegetable

10 minutes

  • 2 lbs fresh vegetables (red onions, carrots, cucumbers, etc.)
  • 2–4 teaspoons whole spices, such as black peppercorns, coriander, mustard seeds (optional)
  • 4 sprigs fresh herbs, such as thyme, dill, rosemary (optional)
  • 2 teaspoons dried herbs or ground spices (optional)
  • 4 cloves garlic, smashed or sliced (optional)
  • 2 cups water
  • 2 cups vinegar (white vinegar, apple cider, white wine, rice)
  • 2–3 Tablespoons sugar (optional)
  • 1–2 Tablespoons salt

Note: These pickles are not canned. They can be stored in the refrigerator for up to 3 weeks.

  1. Go for whichever vegetable you’re craving and cut them into spears, rounds, slices, whatever shape you’d like.
  2. Wash and label your jars.
  3. Divide out seasonings and spices into jars.
  4. Add the prepared vegetables to the clean jars.
  5. Bring vinegar brine mixture to a boil, dissolving salt and sugar.
  6. Pour hot brine liquid carefully into the jars with a funnel.
  7. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine, if necessary.
  8. Cover the jars with lids and let cool on the countertop. Place into the refrigerator. They are pickled within 6-8 hours but develop much more flavor within 1-2 days.