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Two glass jars filled with assorted quick pickled vegetables including carrots, cauliflower, green beans, jalapeños, and peppers.

Quick Pickled Vegies

Quick Pickled Vegetables Three Ways – A fast, customizable recipe for crunchy refrigerator pickles using cauliflower, green beans, carrots, jalapeños, and peppers. Packed with fresh dill, garlic, and your choice of seasonings like Tajín, mustard seed, ginger, or classic pickling spice. Ready in just a few hours and perfect for snacking, topping tacos, or adding flavor to any meal.
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Servings: 8
Course: Snack
Cuisine: American
Calories: 22
Ingredients Equipment Method Video

Ingredients
  

Base Brine
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 –3 tablespoons sugar
  • 1 tablespoon sea salt
Vegetables Used in the Video
  • Use whatever you like but here’s what you used this round:
  • Cauliflower florets
  • Green beans
  • Carrots
  • Hatch green chiles
  • Jalapeños
  • Garlic cloves 2 per jar
  • Three Flavor Variations
Jar #1 – Classic Pickling Spice
  • Fresh dill
  • Store-bought pickling spice blend
Jar #2 – Tajín Pickles
  • Fresh dill
  • Tajín seasoning for lime + mild heat
Jar #3 – Peppercorn Ginger Pickles
  • Fresh dill
  • Mustard seeds
  • Black peppercorns
  • Ginger slices

Equipment

  • Henckels Kitchen Knives
  • Mason Jars

Method
 

Make the Brine
  1. Add equal parts apple cider vinegar and water to a pot — you used 2 cups of each. Add sea salt and sugar. Heat until everything dissolves and the brine becomes clear. No need to boil aggressively; just heat until fully dissolved.
Prep the Vegetables
  1. While the brine warms, chop your veggies. Using your Ankylos knives, you sliced:
  2. Carrots into sticks
  3. Cauliflower into bite-sized florets
  4. Green beans trimmed
  5. Hatch chiles sliced
  6. Jalapeños sliced. For spicier variations, keep the jalapeño seeds in. For milder, remove them.
  7. Add Garlic & Flavorings to Jars. Each jar starts with two cloves of cracked garlic and a bit of fresh dill.
  8. Jar 1: Pickling spice
  9. Jar 2: Tajín
  10. Jar 3: Mustard seed + peppercorns + ginger
  11. Pack Your Jars Full
  12. The key to good quick pickles? Pack the jars tightly.
  13. A full jar means the vegetables stay submerged and pickle evenly.
  14. Layer in:
  15. Cauliflower
  16. Carrots
  17. Green beans
  18. Peppers
  19. Jalapeños
  20. Hatch chiles
  21. Press everything down so the jar is full to the top.
Add the Hot Brine
  1. Slowly pour your hot brine over the vegetables until everything is fully covered. Give the jars a gentle tap on the counter to release air bubbles.
Chill and Enjoy
  1. Put lids on your jars and refrigerate them.
  2. They need at least 2 hours, but for the best flavor, leave them overnight.
  3. They stay good for 2–3 weeks — if they last that long.

Video