Pickled Vegetables Recipe

Prepare vegetables

Wash all vegetables thoroughly. Peel the carrots and daikon. Slice carrots into 1/8–1/4-inch thick diagonal or matchstick pieces. Cut daikon into similar matchsticks or 1/4-inch rounds. Halve cucumbers lengthwise and slice 1/4-inch thick, or cut into rounds. Seed and thinly slice the red bell pepper. Slice red onion into thin half-moons. Trim ends from green beans and blanch for 1 minute in boiling water if you prefer slightly tender beans, then shock in ice water and drain.

Pack the prepared vegetables tightly but without crushing into clean pint jars, layering to mix colors. Reserve about 1/2 inch headspace at the top of each jar for the brine.

Make brine

In a small saucepan combine 1 cup water, 1 cup white vinegar, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt. Add 1 tablespoon pickling spice (or prepared mustard and coriander seeds), 1 teaspoon black peppercorns, 1 bay leaf, 2 smashed garlic cloves, and 2 dill sprigs if using. Bring the mixture to a simmer over medium heat, stirring until sugar and salt dissolve. Simmer gently for 2 minutes to bloom the spices, then remove from heat.

Fill jars

Using tongs to keep aromatics together if desired, discard the bay leaf if you wish or leave it. Ladle the hot brine over the packed vegetables, fully submerging them and leaving ~1/2 inch headspace. Tap jars gently to release trapped air bubbles; add a little extra brine if needed. Wipe rims clean with a damp cloth and screw on lids until fingertip tight.

Let jars cool to room temperature on the counter (about 30–45 minutes). Then refrigerate. For best flavor, let pickles rest at least 24 hours; they will be nicely pickled in 48 hours and reach full flavor in 3–5 days.

Store jars in the refrigerator for up to 4–6 weeks. If you prefer a less vinegary result, before serving you can quickly rinse a portion of vegetables under cold water and drain. Use pickled vegetables as a condiment, salad topper, or side.

If you want shelf-stable jars, process in a boiling-water canner for 10 minutes (adjust time for altitude) after filling jars with hot brine, following safe canning guidelines. This recipe as written is intended for refrigerated quick pickles.