13 Quick Pickles You Can Make Tonight That Will Upgrade Every Meal This Week

Pickling sounds like a big project with steaming pots and special jars, but it does not have to be. Quick pickles, also called refrigerator pickles, need just vegetables, vinegar, water, salt and a clean jar. No canning, no special tools. Most are ready in an hour and keep in the fridge for a few weeks. A spoonful of something tangy and crunchy can wake up tacos, sandwiches, salads and rice bowls. Looking for more ways to eat your veggies? See our high fiber foods and recipes. Grab a jar and let us get pickling..

A Rainbow Jar of Mixed Quick Pickles

This is the jar that makes people stop and stare when they open your fridge. Carrots, cauliflower, red onion, radishes and cucumber are packed tightly into a jar and covered with a warm sweet and sour brine with garlic, dill and peppercorns. In just a few hours they turn tangy, crunchy and bright. Put a spoonful on sandwiches, salads or a snack board. Which vegetable would you add first?

You will need: 4 cups mixed vegetables (carrot sticks, cauliflower florets, red onion, radishes, cucumber), 1 cup white or cider vinegar, 1 cup water, 1 tablespoon sugar, 1 tablespoon kosher salt, 2 garlic cloves, a few dill sprigs, 1 teaspoon peppercorns.

How to make it: 1. Pack the vegetables, garlic, dill and peppercorns into a clean quart jar. 2. Heat the vinegar, water, sugar and salt until dissolved. 3. Pour the warm brine over the vegetables to cover. 4. Cool, close the lid and refrigerate at least 4 hours. Keep in the fridge and eat within 3 weeks.

Classic Dill Pickles, the Easiest Quick Pickles

Crunchy, garlicky dill pickles are the classic for a reason, and they are so easy to make at home. Small pickling cucumbers are packed into a jar with fresh dill and garlic, then covered with a simple brine. After a day in the fridge, you have pickles that taste fresher and crunchier than anything from a store shelf. Be honest, are you a whole pickle or a pickle chip person?

You will need: 1 pound small pickling cucumbers, 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, 1 teaspoon sugar, 3 garlic cloves smashed, a big handful of fresh dill, 1 teaspoon mustard seeds.

How to make it: 1. Cut the cucumbers into spears and pack them into a clean jar with garlic and dill. 2. Heat the vinegar, water, salt, sugar and mustard seeds until dissolved. 3. Let the brine cool for 5 minutes and pour over the cucumbers. 4. Refrigerate 24 hours before eating. Keep cold and use within 3 weeks.

Sweet Bread and Butter Pickles

Bread and butter pickles are sweet, tangy and a little spiced, and they became popular during the Great Depression when people pickled whatever they grew. Thin cucumber slices with onion are covered in a sweet brine with mustard seed and turmeric, which gives them their golden color. They are perfect on burgers and sandwiches.

You will need: 1 pound cucumbers thinly sliced, 1/2 onion thinly sliced, 1 tablespoon salt, 3/4 cup cider vinegar, 1/2 cup sugar, 1 teaspoon mustard seeds, 1/2 teaspoon turmeric, 1/4 teaspoon celery seed.

How to make it: 1. Toss the cucumbers and onion with salt and let sit 1 hour, then rinse and drain. 2. Heat the vinegar, sugar and spices until the sugar dissolves. 3. Pack the cucumbers and onion into a jar and pour the hot brine over them. 4. Cool and refrigerate overnight.

Pink Pickled Red Onions

If you only try one recipe from this list, make this one. Pickled red onions turn a bright, beautiful pink in about thirty minutes, and they make everything taste better. Pile them on tacos, avocado toast, burgers, salads and grain bowls. They lose their harsh bite and become sweet, tangy and crunchy. Quick poll: A) on tacos, B) on burgers, or C) straight from the jar?

You will need: 2 red onions thinly sliced, 1 cup apple cider or red wine vinegar, 1/2 cup water, 1 tablespoon sugar, 1 1/2 teaspoons salt, a few peppercorns.

How to make it: 1. Pack the sliced onions into a clean jar. 2. Heat the vinegar, water, sugar and salt until dissolved. 3. Pour the warm brine over the onions and add peppercorns. 4. Let sit 30 minutes, then refrigerate. They keep about 2 weeks.

Quick Pickles With Jalapenos

Pickled jalapenos from a jar are often soft and bland. Homemade ones stay crisp and fresh with just the right amount of heat. A little carrot and onion in the jar add sweetness and color, just like at your favorite taco shop. They are ready in an hour and add a kick to nachos, eggs and sandwiches. How much heat can you handle?

You will need: 10 jalapenos sliced into rings, 1 carrot thinly sliced, 1/4 onion sliced, 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, 1 tablespoon salt, 2 garlic cloves, 1/2 teaspoon oregano.

How to make it: 1. Wear gloves and slice the jalapenos. 2. Bring the vinegar, water, sugar, salt, garlic and oregano to a simmer. 3. Add the jalapenos, carrot and onion and turn off the heat right away. 4. Cool, transfer to a jar and refrigerate.

Fresh Quick Kimchi

Traditional kimchi ferments for days or weeks, but in Korea people also make a fresh version called geotjeori that is eaten right away. Napa cabbage is quickly salted, then tossed with a spicy, garlicky chili paste. It is crunchy, bold and full of flavor. Serve it with rice, eggs or noodles. Have you ever made kimchi at home?

You will need: 1 small napa cabbage cut into bite size pieces, 2 tablespoons coarse salt, 3 garlic cloves minced, 1 teaspoon grated ginger, 2 tablespoons Korean chili flakes (gochugaru), 1 tablespoon fish sauce or soy sauce, 1 teaspoon sugar, 3 green onions, 1 teaspoon sesame oil, sesame seeds.

How to make it: 1. Toss the cabbage with salt and let it sit 30 minutes, tossing once. 2. Rinse well and squeeze dry. 3. Mix garlic, ginger, chili flakes, fish sauce, sugar and sesame oil into a paste. 4. Toss the cabbage and green onions with the paste and top with sesame seeds. Keep in the fridge and eat within a week.

Sweet and Tangy Pickled Beets

Pickled beets are an old fashioned favorite that many people remember from grandma’s table. Cooked beets are sliced and covered in a sweet, spiced vinegar brine with cinnamon and clove. They turn tender, tangy and jewel red. Serve them on salads, with cheese and crackers, or right out of the jar as a snack.

You will need: 1 pound cooked beets sliced, 1 cup cider vinegar, 1/2 cup water, 1/3 cup sugar, 1 teaspoon salt, 1 cinnamon stick, 4 whole cloves, 1/2 onion sliced.

How to make it: 1. Pack the beets and onion into a clean jar. 2. Simmer the vinegar, water, sugar, salt, cinnamon and cloves for 3 minutes. 3. Pour the hot brine over the beets. 4. Cool, cover and refrigerate at least 1 day before eating.

Golden Turmeric Pickled Cauliflower

A little turmeric turns plain cauliflower into glowing golden florets that look gorgeous in a jar. The brine is lightly sweet with a hint of curry spice, and the cauliflower stays very crunchy. These quick pickles are perfect on a snack board or chopped into a grain salad. They are a great way to use up half a head of cauliflower.

You will need: 1/2 head cauliflower cut into small florets, 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon turmeric, 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2 garlic cloves.

How to make it: 1. Pack the florets and garlic into a clean jar. 2. Heat the vinegar, water, sugar, salt and spices until dissolved. 3. Pour the hot brine over the cauliflower. 4. Cool and refrigerate at least 1 day for the best flavor.

Quick Pickles With Red Cabbage

Pickled red cabbage is a staple in German and Scandinavian kitchens, and it is fantastic with sausages, pork and sandwiches. Thinly shredded cabbage is soaked in a sweet and sour brine with a few warm spices. The color turns from purple to bright magenta. It is a cheap, colorful side that lasts for weeks in the fridge.

You will need: 1/2 head red cabbage thinly shredded, 1 cup red wine or cider vinegar, 1/2 cup water, 2 tablespoons sugar, 1 tablespoon salt, 1 bay leaf, 4 whole cloves, 1/2 teaspoon caraway seeds.

How to make it: 1. Pack the cabbage into a large clean jar. 2. Heat the vinegar, water, sugar, salt and spices until dissolved. 3. Pour over the cabbage and press it down so it is covered. 4. Cool and refrigerate at least 4 hours.

Pink Pickled Turnips

If you have eaten shawarma or falafel at a Middle Eastern restaurant, you have probably seen these bright pink sticks. They are turnips pickled with a slice of beet, which gives them that amazing color. Crunchy and tangy, they cut through rich, fried food perfectly. Did you know the pink color comes from beets?

You will need: 1 pound turnips cut into sticks, 1 small raw beet peeled and sliced, 3 garlic cloves, 1 cup white vinegar, 1 1/2 cups water, 1 1/2 tablespoons salt, 1 bay leaf.

How to make it: 1. Pack the turnips, beet slices and garlic into a clean jar. 2. Stir the vinegar, water and salt until the salt dissolves. 3. Pour over the vegetables and add the bay leaf. 4. Refrigerate 3 to 5 days until bright pink.

Smashed Cucumber Quick Pickles

In China, smashed cucumbers are a classic cold dish. Instead of slicing, you smash the cucumber with a knife so it breaks into rough pieces that soak up the dressing fast. A quick toss with rice vinegar, garlic, soy sauce and chili oil makes them tangy and addictive in about ten minutes. Perfect with dumplings and noodles.

You will need: 2 English cucumbers, 1 teaspoon salt, 1 teaspoon sugar, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 garlic cloves minced, 1 teaspoon sesame oil, 1 teaspoon chili oil, sesame seeds.

How to make it: 1. Lay the cucumbers flat and smash with the side of a knife, then cut into bite size pieces. 2. Toss with salt and sugar and let drain 10 minutes. 3. Discard the liquid and add vinegar, soy sauce, garlic and oils. 4. Toss, top with sesame seeds and serve cold.

Italian Giardiniera

Giardiniera means from the garden in Italian, and it is a crunchy mix of pickled cauliflower, carrots, celery and peppers. In Chicago it is famous on Italian beef sandwiches. This easy refrigerator version is tangy, a little spicy and full of color. Spoon it on sandwiches, pizza or a simple antipasto plate.

You will need: 1 cup cauliflower florets, 1 carrot sliced, 1 celery stalk sliced, 1 red bell pepper chopped, 1 to 2 hot peppers sliced, 1 cup white vinegar, 1 cup water, 1 tablespoon salt, 1 teaspoon sugar, 1 teaspoon oregano, 2 garlic cloves, olive oil.

How to make it: 1. Pack all the vegetables and garlic into a clean jar. 2. Heat vinegar, water, salt, sugar and oregano until dissolved. 3. Pour the brine over the vegetables and top with a thin layer of olive oil. 4. Refrigerate at least 2 days before eating.

Spicy Pickled Carrot Salad

Across South Asia and the Caribbean, quick carrot pickles add heat and crunch to rice and curry. Shredded carrots and peppers are tossed with vinegar, chili and spices and are ready to eat in about an hour. It is spicy, tangy and very colorful. A small spoonful goes a long way next to a rich meal.

You will need: 3 cups shredded carrots, 1 red bell pepper thinly sliced, 1 to 2 green chilies sliced, 1/2 cup white vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 tablespoon oil.

How to make it: 1. Toss the carrots, pepper and chilies with vinegar, sugar and salt. 2. Heat the oil and add the mustard and cumin seeds until they pop. 3. Pour the hot spices over the carrots and mix well. 4. Chill 1 hour before serving and keep in the fridge up to 1 week.