Simple Pickles

This side dish will make a difference to many meals, adding a sharp flavor to cut through rich meat dishes or enhance a rice blow.

By Vickypee  I  Updated on April 25, 2024

Jump To RecipeSimple Pickles

The quick-pickled are less sour and a little sweet by design. A few hours in homemade brine can transform fresh veggies into an acidic. Here are a few to get you start.

Quick Pickles Vs. Canning

Quick pickles also known as refrigerator pickles. Canning is hot process involves the sterilization a hot water baths in a glass jar. They’re both methods of preserving food, but they differ in process and outcome.

Quick Pickles. They are basically vegetables that are a simple brine in mixture: vinegar, water salt, and sometime sugar, and herb, and spice. The process is quick, often taking just a few minutes or hours. In this quick recipe just take 30 minutes, and maintain a crisp texture. Thank goodness for quick pickles! They don’t require canning process either a water bath, but they can be stored in the fridge for months.

Canning. Involves process and sealing food in a glass jar, use either a water bath. Ensures no bacteria survive, preventing botulism and other foodborne illness. Canning is a more involved process that allow for long-term storage. Can keep for months or even years.

For everyone. No matter how much we may have on a given day, many of us who will jump on a long caning process. They’re like quick-easy pickles that takes a few minutes and once refrigerated, you can enjoy the tangy vegetables the next hours, sometime the next day! And they will last in the fridge for up to 1 months.

Adding Spices

Vegetable love how spices add dept and complexity to the pickles. We appreciate the way these benefit from quick tossing the spices in a pan to release the aroma before using. And you can absolutely play with the spice combination to your pickling. Here’s a list of spices, try it in your next pickles.

  • Black peppercorns add a warm, woody aroma and a hot pungent taste.
  • Mustard seeds contribute a tangy, slightly spicy flavor.
  • Coriander seeds offer a citrusy, sweet profile. I use coriander seed in this recipe.
  • Cumin seeds add warm flavor, rich and hearty instant depth to any dish. Ingredient in this recipe.
  • Dill seeds provides a grassy and slightly sweet taste.
  • Allspice Berries impart a combination of nutmeg, clove, and cinnamon flavors.
  • Red pepper flakes bring heat and a bit of a kick.
  • Bay leaves add a subtle layer of woodsy flavor.
  • Cinnamon sticks contribute a sweet and woody fragrance.
  • Whole cloves give a strong, pungent flavor.

These spices can be adjusted according to personal taste and the type of vegetable being pickled. They can be also used for both quick pickles and long-process canning.

Pickle other vegetables similarly carrot and radish and turnip.

Pickle Other Vegetables This Way

The great thing is you can pickle other vegetables similarly. Here are some ideas you might be exciting to try:

  • Carrots, turnip: They retain their crunch and absorb flavors well. Ingredients in this recipe.
  • Radishes: Their peppery taste become milder and sweeter when pickles. Ingredients in this recipe.
  • Cucumber: The classic choice for making dill pickles or bread-and-butter pickles.
  • Green beans, asparagus, cauliflower florets these may benefit from quick blanching before pickling and may need a few days in the fridge before using.
  • Red onion: Perfect for adding a zesty flavor to sandwiches and salad.

Store Quick Pickles

These Vegetable pickles should be stored in the fridge with their brine in tight lid jars for up to 1 months. Always use clean utensils when remove pickles from the jar to avoid contamination. Storing pickles properly is key to maintain their flavor. I keep in jar in my fridge. Make the perfect side dish and so many other delicious, quick meals.

Recipe for Vegetable Pickles Fan

Use lime juice and white vinegar add some spice for pickling liquor.


Simple Pickles

Makes 1 jar (8oz)


For pickling liquor

  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup water
  • 2 tablespoons lime juice
  • 4 tablespoons white vinegar
  • 1 teaspoon brown sugar
  • ⅛ teaspoon sea salt 

For vegetables

  • ½ medium carrot, finely sliced
  • 50g salad radishes, finely sliced
  • ¼ medium turnip, finely sliced


  1. Place a saucepan over a low heat and when hot toast the coriander and cumin seeds for 1 to 2 minutes, carefully to ensure they’re don’t burn.
  2. Add in all the remaining pickling liquor ingredients and stirring, bring to simmer, until the sugar and salt have dissolved, remove the pan from the heat and set aside, lets it cool to room temperature. Add in the vegetable and leave to pickle for 20 to 30 minutes
  3. Store in air tight, sterilized jar in the fridge for up to a month.
Quick Vegetable Pickles

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Hi, I'm Vickypee

The happy contents in life. Here you’ll find recipes and inspirations as well as creating more enjoyable life in and out of the kitchen. A must-have for fast weeknight dinners stand always look yummy.

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