Homemade vegetable pickles

Total Time
8 hr 27 min
12 min
15 min
Don’t be intimidated by making pickles. If you can trim and chop vegetables and boil a brine, you can make these refrigerator pickled vegetables. They are ideal if you’re short on time—they take less than 30 minutes of prep time. Then just let them chill in the refrigerator for a day, and you’ll have pickled vegetables on hand for snacking or cooking. They are meant for short-term consumption and should be eaten over the course of a week or so. What’s more, you can use whatever vegetables you have around your kitchen: a lone carrot, a half a head of cabbage, leftover asparagus, and beyond.


Uncooked string beans

½ pound(s), trimmed

Pickling spice

2 oz, (about 1/4 cup)

Uncooked carrot(s)

5 medium, cut into sticks

Fresh radish(es)

12 medium, halved

Distilled white vinegar

2½ cup(s)


1½ cup(s)


½ cup(s)

Kosher salt

2 Tbsp


2 large clove(s), (2-3 large), peeled and halved (optional)


  1. Bring large pot of water to boil. Add green beans, carrots, and radishes; cook just until tender, 2–3 minutes. Drain in colander; rinse under cold water to stop cooking. Drain again. Pack vegetables into 2 (1-quart) or 4 (1-pint) sterilized mason jars, dividing evenly.
  2. Combine vinegar, water, sugar, pickling spices, salt, and garlic (if using) in medium saucepan. Cook over medium heat, stirring occasionally, until sugar and salt are dissolved. Ladle mixture evenly into sterilized jars. Let cool; seal jars and refrigerate at least 1 day or up to 1 month.
  3. Per serving: 1/2 cup drained pickles