Learn how to make quick pickled vegetables with just about any vegetable! These refrigerator quick pickled veggies are the perfect pairing to your sandwiches, hotdogs, bbq and more!
Make the brine. Combine the boiling water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves. Set aside to cool for 20 minutes or until room temperature.
Prepare the vegetables. While the brine is cooling, slice and chop up your vegetables and place them in your glass jar.
Pickle the vegetables. Pour the brine over the vegetables, cover and refrigerate.
Serve. You can eat the pickles immediately, but they will taste better once they’ve had time to sit about 3-4 days at minimum and up to a week for full flavor.
Notes
Chose fresh vegetables: I am a sucker for the farmer’s market. I love going to the farmer’s market and choosing the freshest vegetables of the season. I truly believe nothing tastes better than farm-to-table vegetables from the farmer’s market. If a farmer’s market isn’t accessible near you, no problem! Simply choose the best-looking vegetables at your local grocery store.
Boil the water: it is important that you use hot water to dissolve the sugar and fully incorporate all the flavors together.
Taste the brine and alter it based on your flavor preferences: if the brine is too sweet for your liking, add more rice wine vinegar. If it is too bold, add more water. If the brine is not sweet enough, add more sugar and mix until the sugar is thoroughly dissolved.
Label your jars with the date: this will help remind you to keep track as to when you made these pickled veggies.