Pickles rank among my top five favorite foods. These quick mixed pickles, sometimes called “quickles,” transform whatever firm vegetables you have on hand into bright, tangy, slightly sweet pickles in minutes.
Do you ever see those giant pickle jars at deli counters? I love those—big, crunchy, and satisfying. Refrigerator-style quick pickles like these don’t require canning, special equipment, or sterilization, so they’re perfect for easy, everyday pickling.
You can use this simple brine for a mix of vegetables or make a jar of a single vegetable: quick pickled cucumbers, carrots, or radishes all work beautifully.
What You’ll Need
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- Mixed vegetables — Use firm vegetables such as cucumber, carrot, celery, onion, garlic, peppers (sweet or hot), radish, cauliflower, or similar crunchy vegetables.
- Unseasoned rice vinegar — I recommend unseasoned rice vinegar so you control the salt and sugar levels.
- Sugar — Granulated cane or plain sugar works well to balance the acidity.
- Kosher salt — A coarse kosher salt is easy to measure and dissolves well in the brine.
- Jar or nonreactive container — A 32-ounce glass jar is ideal; if you use a 16-ounce jar, halve the brine amounts.
How to Make
Step One — Chop the vegetables into bite-sized slices or sticks so they fit comfortably in your jar.
Step Two — Pack the cut vegetables into your glass jar or another nonreactive container, leaving a little headspace.
Step Three — Combine the vinegar, sugar, and salt in a small pot. Heat until the sugar and salt dissolve and the mixture just comes to a simmer, then remove from heat and carefully pour the hot brine over the vegetables.
Step Four — Secure the lid and let the jar cool, then refrigerate. The pickles are ready to enjoy right away but develop more flavor after 2–3 days. Consume within the recommended storage times below.
Variations
- Spicy — Add sliced hot peppers such as serrano or jalapeño, or stir in red pepper flakes to the brine for heat.
- Saltier — Adjust the salt to taste, adding 1 teaspoon at a time and tasting the brine until you reach your preferred balance.
- Sweet — For a sweeter profile, increase the sugar or use a seasoned rice vinegar that already contains sweeteners.
How to Store
Store the pickles in a sealed container in the refrigerator. If your jar includes onion or garlic, consume within 2 weeks. Batches without onion or garlic can keep up to 4 weeks. Expect some color changes if you include red onions, purple carrots, or radishes; that’s normal and safe.
FAQ
With onion or garlic: up to 2 weeks. Without onion or garlic: up to 4 weeks.
Yes. Use seasoned rice vinegar or add extra sugar to the brine to increase sweetness.
No. This quick refrigerator-style recipe is not formulated for shelf-stable canning and is meant to be refrigerated and enjoyed within the storage times above.
Use another nonreactive container, such as ceramic or stainless steel. Avoid reactive metals that can alter flavor or color.
Expert Tips
- Make a mixed batch or pick one vegetable for a jar tailored to a specific use—pickled jalapeños for tacos, pickled carrots for salads, etc.
- If you don’t have a 32-ounce jar, halve the brine for a 16-ounce jar.
- Use caution when pouring hot brine—both the liquid and jar will be hot. Let the jar cool before moving it in the fridge if needed.
How to Serve
Snack — Enjoy straight from the jar or as part of an appetizer board with cheeses and spreads.
Sandwiches — Add to deli sandwiches, burgers, or wraps for bright acidity and crunch.
Salads — Toss a few quick pickled vegetables into salads for contrast and depth.
Meat Dishes — Serve alongside rich meats to cut through richness and add brightness.
Wings & Sides — Pickled celery is a classic with hot wings and blue cheese; pickled carrots and peppers pair well with grilled or roasted chicken.
Salads & Spreads — Chop quick pickled jalapeños into tuna salad or egg salad for a lively kick. Pickled onions are fantastic on tartines and open-faced sandwiches.
Other Recipes You’ll Love
If you enjoy quick pickles, you might like other bright, preserved flavors such as pickled onions, preserved lemons, or pickled cabbage. Try pairing these pickles with crostini, spreads, or a charcuterie board for variety.
📖 Recipe
Quick Mixed Pickles
Equipment
- Glass jar or nonreactive container
- Small pot
Ingredients
- 2 cups mixed sliced or chopped vegetables (enough to fill about 2/3 of a 32 oz jar)
- 2 cups unseasoned rice vinegar
- 4 tablespoons sugar
- 6 teaspoons kosher salt
Instructions
- Combine the rice vinegar, sugar, and kosher salt in a small pot over medium-high heat.
- Heat until the sugar and salt dissolve and the mixture comes just to a simmer, stirring to combine.
- Pack the chopped vegetables into a glass jar or other nonreactive container.
- Carefully pour the hot brine over the vegetables, leaving a little headspace and taking care not to burn yourself.
- Secure the lid and let the jar cool before refrigerating. Chill and enjoy; flavor improves after 2–3 days.
Notes
- Use firm vegetables—avoid soft lettuces or very delicate greens.
- Each serving is approximately 1/4 cup.
- Handle the hot brine and jar with care; both will be hot right after pouring.
- Pickles taste best after a couple of days but are fine to eat immediately.
- Store pickles with onion or garlic up to 2 weeks; without onion or garlic, up to 4 weeks in the fridge.