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20Aug, 23
Clean Food Love
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Quick & Easy Homemade Refrigerator Pickles

Many people have an abundance of vegetables by late Summer thanks to overflowing home gardens.

Often, it’s more than you can use up quick enough or even give away! What a “problem” to have 🙂

I LOVE to make these quick refrigerator pickles using my garden veggies. This is a fast and easy process that leaves them tasting like summer.

They are super delicious added to just about EVERYTHING. Salads, sandwiches, and especially snacking!

It’s hard to beat that fresh crisp tanginess in my opinion!

This week I’ve enjoyed piles of pickled veggies on my cottage cheese as a snack.

Super satisfying to me because I love the salty briny taste of pickles so much!

A great substitute to satisfy chip cravings since they are crisp and salty.

If you don’t have fresh veggies from your garden, be sure to check out your local farmer’s markets as they are very likely abundantly full of fresh vegetables at great prices throughout the late summer months.

Beyond the vegetables I used here, you can really try pickling anything you may have:
asparagus, beets, bell peppers, jalapeno peppers, fennel, green beans, mushrooms, onions, parsnips, radishes, tomatoes, and turnips.

Try pickling YOUR favorite vegetable next time you have an abundance!

The difference between a quick refrigerator pickle like this and a canned pickle (like my Grandma used to make) is that our refrigerator pickling process is basically just marinating.

Canned pickles require more salt added to the brine and also need a hot water bath canning process to seal the jars and extend their shelf life to keep them safe sitting in the pantry.

Refrigerator pickles like these need to be kept in the fridge and enjoyed within a few weeks.

Try these homemade pickle recipes too:
Pickled Jalapeños:
Easy Pickled Onions:
Homemade Pickles:

Makes 4 servings per jar


3, 32-ounce glass jars with tight-fitting lids


  • 2 cups apple cider vinegar

  • 3 cups water

  • 1/2 cup raw honey

  • 2 Tbsps sea salt

  • 1 Tbsp whole pink, green, or black peppercorns


  • cauliflower

  • cucumbers

  • carrots

  • 3 garlic cloves, peeled and crushed


Using a sharp knife, thinly slice the veggies as shown.

Place each in a separate 32oz jar as shown. Smash your garlic then add it to each jar.

In a medium saucepan add all the brine ingredients. Bring to a simmer and stir well to combine. Remove the brine from the heat and pour over the veggies in the jars.

Allow them to cool at room temp, then cover tightly and refrigerate.
Cucumbers are ready to serve in 1-2 days;

Cauliflower and carrots are ready in 3-4 days.

Keep refrigerated and consume within 2 weeks.


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