Easy Quick Pickle for Summer Vegetables


  • 1 pound fresh vegetables of choice (i.e. cucumbers, carrots, green beans, zucchini, cherry tomatoes)
  • Flavouring of choice (i.e. fresh herbs, garlic, dried herbs, or ground spices)
  • 1 cup vinegar, such as white, apple cider, or rice
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar (optional)


 Makes 2 pint-sized jars


  • Wash 2 jars & lids in warm soapy water and rinse well. Set aside to dry.
  • Wash and dry the vegetables. Cut vegetables into desired shapes and sizes.
  • Divide the herbs, spices, or garlic you are using into the jars.
  • Tightly pack vegetables into jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables.
  • Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour brine over vegetables & fill each jar to within 1/2 inch of top.
  • Gently tap jars against counter a few times to remove all the air bubbles.
  • Screw lids on tight and let jars cool to room temperature and put in the refrigerator for at least 48 hours before opening. Store for up to 2 months in refrigerator.


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