Pickling is an easy way to keep the last of the garden harvest. A jar of brined vegetables preserves crunch and flavor long after the season ends. From beans and carrots to peppers and turnips, many simple recipes let you enjoy end-of-season produce in practical, tasty ways.
Pickled green beans
Crunchy, tangy green beans make a nice snack or sandwich topping. They stay firm while absorbing garlic, dill, and spices.
You’ll need: 1 lb trimmed green beans, 2 cups white vinegar, 2 cups water, 2 tbsp pickling salt, 4 garlic cloves, 2 tsp dill seed, 1 tsp black peppercorns, optional red pepper flakes.
Bring the vinegar, water, and salt to a boil until the salt dissolves. Pack the beans upright in clean jars with garlic, dill seed, and peppercorns. Pour the hot brine over the beans, leaving about 1/2 inch headspace. Seal and process in a boiling water bath for 10 minutes. Wait at least a week for best flavor.
Pickled beets
Pickled beets keep their deep color and gain a sweet-tangy lift; cloves and allspice suit their earthy taste. Serve cold or add to salads.
You’ll need: 2 lb peeled, sliced beets; 2 cups apple cider vinegar; 1 cup water; 1 cup sugar; 1 tbsp pickling salt; 4 whole cloves; 1 tsp allspice berries.
Boil the beets 20–25 minutes until tender but still firm. In a saucepan, heat the vinegar, water, sugar, salt, and spices to a boil. Pack beets into jars and cover with hot brine, leaving 1/2 inch headspace. Seal and process in a boiling water bath for 30 minutes. Let stand at least a week before using.
Pickled carrots
Carrot sticks stay crunchy with a mild sweetness that pairs well with ginger or coriander for a bright note.
You’ll need: 2 lb peeled, cut carrot sticks; 2 cups white vinegar; 2 cups water; 2 tbsp sugar; 2 tbsp pickling salt; 1 tsp coriander seed; 1 tsp mustard seed; a few fresh ginger slices.
Bring the vinegar, water, sugar, and salt to a boil. Pack carrots in jars with coriander, mustard seed, and ginger. Pour hot brine over the carrots, leaving 1/2 inch headspace. Seal and process in a boiling water bath for 15 minutes. Let flavors meld at least a week.
Pickled cauliflower
Cauliflower holds its shape and soaks up spice well; turmeric adds color and warmth, making these great for snacking or antipasto.
You’ll need: 1 large head cauliflower, cut into florets; 3 cups white vinegar; 1 cup water; 2 tbsp pickling salt; 2 tsp turmeric; 2 tsp mustard seed; 1 tsp chili flakes.
Blanch florets 2 minutes, then drain. Bring vinegar, water, salt, and turmeric to a boil. Pack cauliflower with mustard seed and chili flakes, pour brine over, leave 1/2 inch headspace, seal, and process in a boiling water bath for 10 minutes. Rest 5–7 days before eating.
Classic dill pickles
Small cucumbers pickled with garlic, dill, and mustard seed make crisp, tangy, old-fashioned pickles.
You’ll need: 3 lb small cucumbers; 4 cups water; 4 cups white vinegar; 1/3 cup pickling salt; 6 garlic cloves; 3 dill heads or 3 tbsp dill seed; 2 tsp mustard seed.
Wash cucumbers and trim blossom ends. Boil the vinegar, water, and salt until dissolved. Pack cucumbers tightly with garlic, dill, and mustard seed. Cover with brine, leaving 1/2 inch headspace. Seal and process in a boiling water bath for 15 minutes. Let sit at least 2 weeks for best crunch.
Quick pickled zucchini
Zucchini rounds soften in brine and pair nicely with red onion and chili flakes for a sweet-spicy jar that’s ready fast.
You’ll need: 4 medium zucchini sliced into rounds; 1 medium red onion thinly sliced; 2 cups white vinegar; 1 cup water; 1/2 cup sugar; 1 tbsp pickling salt; 1 tsp red pepper flakes.
Combine vinegar, water, sugar, and salt and bring to a boil. Layer zucchini and onion in jars, sprinkle pepper flakes, and pour hot brine over. Leave 1/2 inch headspace, seal, and refrigerate. Ready in 24 hours; keeps 3–4 weeks.
Pickled okra
Okra stays firm and makes a great snack or drink garnish; add cayenne or jalapeño for heat.
You’ll need: 2 lb fresh okra pods; 2 cups white vinegar; 2 cups water; 3 tbsp pickling salt; 4 garlic cloves; 1 tsp black peppercorns; 2 small hot peppers, sliced.
Boil vinegar, water, and salt. Pack okra upright with garlic, peppercorns, and hot peppers. Pour brine to 1/2 inch headspace, seal, and process 10 minutes in a boiling water bath. Wait at least a week before enjoying.
Pickled radishes
Radishes mellow in brine and often turn pink, keeping a crisp, peppery bite—great on tacos or sandwiches.
You’ll need: 2 bunches thinly sliced radishes; 1 cup white vinegar; 1 cup water; 1 tbsp sugar; 1 tbsp salt; 1 garlic clove.
Bring the vinegar, water, sugar, and salt to a boil. Pack radishes and garlic in jars, pour hot brine over, and seal. Refrigerate—ready in a few hours and keeps 2–3 weeks.
Pickled eggplant
Pickled eggplant becomes silky and soaks up olive oil and herbs for a Mediterranean-style side or bread topping.
You’ll need: 2 medium eggplants peeled and sliced; 2 cups white vinegar; 1 cup water; 1 tbsp salt; 1 tsp oregano; 1 tsp chili flakes; 1/2 cup olive oil.
Boil vinegar, water, and salt. Blanch eggplant slices 3 minutes, drain, and pat dry. Pack slices with oregano and chili flakes, cover with brine and a drizzle of olive oil. Seal and refrigerate. Ready in 3–4 days; lasts about a month.
Pickled cabbage
Shredded cabbage makes a tangy, crunchy slaw—red or green both work and are a simple way to use whole heads.
You’ll need: 1 medium head cabbage, shredded; 2 cups white vinegar; 2 cups water; 2 tbsp sugar; 2 tbsp salt; 1 tsp caraway seed.
Boil the vinegar, water, sugar, and salt until dissolved. Pack cabbage with caraway into jars, pour hot brine over, leave 1/2 inch headspace, and seal. Refrigerate—ready in 48 hours and keeps 3–4 weeks.
Pickled turnips
Turnips pickle into crisp, firm pieces with a distinct flavor; adding beet slices turns the brine and turnips bright pink.
You’ll need: 2 lb turnips cut into sticks; 1 small peeled, sliced beet; 3 cups water; 1 cup white vinegar; 2 tbsp salt; 3 garlic cloves.
Dissolve salt in the water and vinegar over heat. Pack turnips, beet slices, and garlic into jars, pour brine to 1/2 inch headspace, and seal. Refrigerate—ready in 4–5 days and keeps 4–6 weeks.
Pickled peppers
Peppers keep both sweetness and heat; using red, yellow, and green makes colorful, versatile jars for sandwiches, pizzas, or pasta.
You’ll need: 2 lb mixed peppers sliced into rings; 3 cups white vinegar; 1 cup water; 2 tbsp sugar; 1 tbsp salt; 1 tsp oregano.
Boil vinegar, water, sugar, and salt. Pack peppers with oregano, pour brine over, leave 1/2 inch headspace, seal, and process in a boiling water bath for 10 minutes. Let rest at least a week before eating.
Pickled cherry tomatoes
Cherry tomatoes hold their shape and offer bursts of tangy juice—garlic and herbs round them out.
You’ll need: 2 pints cherry tomatoes; 2 cups white vinegar; 1 cup water; 1 tbsp salt; 1 tbsp sugar; 2 garlic cloves; 1 tsp dried basil.
Prick each tomato with a toothpick to prevent bursting. Bring vinegar, water, sugar, and salt to a boil. Pack tomatoes with garlic and basil, pour hot brine over, seal, and refrigerate. Ready in 24 hours and keeps about a month.
Pickled Brussels sprouts
Small Brussels sprouts pickle nicely, staying firm and pairing well with mustard seed and peppercorns.
You’ll need: 2 lb trimmed Brussels sprouts; 3 cups white vinegar; 1 cup water; 2 tbsp salt; 1 tsp mustard seed; 1 tsp peppercorns.
Blanch sprouts 3 minutes, then drain. Boil the vinegar, water, and salt. Pack sprouts with mustard seed and peppercorns, cover with brine leaving 1/2 inch headspace, seal, and process in a boiling water bath for 10 minutes. Allow 1–2 weeks to mellow.
Giardiniera
Giardiniera is a colorful mix—carrots, celery, cauliflower, and peppers—in a tangy brine, perfect with sandwiches or salads.
You’ll need: 1 cup carrot sticks, 1 cup celery sticks, 1 cup cauliflower florets, 1 cup sliced peppers; 3 cups white vinegar; 1 cup water; 2 tbsp salt; 1 tsp oregano; 1 tsp chili flakes.
Blanch the vegetables 2 minutes and drain. Boil the vinegar, water, and salt. Pack vegetables with oregano and chili flakes, pour brine to 1/2 inch headspace, seal, and process in a boiling water bath for 10 minutes. Let rest 5–7 days before serving.
