Quick refrigerator pickles are an excellent way to preserve perishable produce while creating convenient and flavorful condiments. By pickling vegetables and storing them in the fridge, you can enjoy fresh, tangy treats that last for weeks. From early spring asparagus to late-season pickled peppers, refrigerator pickles are perfect for small batches of veggies and herbs. The process is simple, and the results are delicious. The brine recipe is consistent for most vegetables: combine 1 cup of vinegar, 1.5 cups of water, 1 teaspoon of salt, and 1 teaspoon of sugar, then bring it to a simmer. Once prepared, pour the brine over your vegetables and any herbs you like—garlic, dill, basil, or thyme work wonderfully. Seal the jars, refrigerate, and enjoy them within a few weeks.
Here are six of my favorite vegetables to pickle in the fridge:
1. Cucumbers
Cucumbers are the quintessential pickling vegetable, and they are ideal for making refrigerator pickles. While traditional pickles often call for smaller, thicker pickling cucumbers, I prefer using Armenian or Asian cucumbers for their tender texture. These varieties absorb the brine well, resulting in a less vinegary, milder flavor compared to canned pickles. Refrigerator pickles made this way are great for adding to salads or serving with creamy dishes like raita.
2. Zucchini
Zucchini is a prolific and reliable vegetable, perfect for making quick pickles. For a sweet relish, zucchini works wonderfully as it pairs well with the tangy brine of vinegar, sugar, and salt. This sweet relish can be stored in the fridge for weeks or canned for long-term storage. It adds a great zing to cold slaws, salads, and sandwiches. You can also use yellow squash for a crunchy, colorful pickled vegetable mix.
3. Asparagus
Asparagus makes an exceptional pickled vegetable because it absorbs flavors beautifully. To make the pickling process easier, blanch the asparagus in simmering brine for about two minutes, which tenderizes the stalks and enhances their flavor. For a delightful twist, try adding garlic to the brine, allowing it to infuse the asparagus over a few days in the refrigerator. Pickled asparagus can be eaten on its own or added to salads and antipasto platters.
4. Green Beans
Green beans are perfect for pickling, and the key to keeping them crisp is blanching them in hot water or steaming them briefly before immersing them in the brine. Once blanched and cooled on ice, green beans retain their crunch and absorb the flavors of fresh herbs like dill and basil. The resulting pickles are great as a side dish or a snack.
5. Peppers
Peppers are surprisingly resilient when pickled in the fridge, maintaining their crispness even after several weeks. They are incredibly easy to pickle—simply stuff clean jars with cut-up peppers and cover with hot brine. Pickled peppers are versatile and can be used in a variety of dishes, from sandwiches to stir-fries. They’re also great for adding vibrant color and flavor to pickled vegetable mixes.
6. Radishes
Radishes are another great candidate for pickling. While they can be stored in the fridge for weeks, a quick pickle enhances their flavor, making them an exciting addition to salads or as a snack. A bit of vinegar, sugar, and salt tones down their natural bitterness while enhancing their crisp texture. Radish pickles are ready overnight, making them an ideal, quick side for meals.
Whether you’re using cucumbers, zucchini, asparagus, green beans, peppers, or radishes, refrigerator pickles are a simple and rewarding way to preserve vegetables. With just a few ingredients, you can enjoy vibrant, flavorful pickles that last for weeks. Happy pickling!