Quick-Pickled Vegetables wallacegardencenter

Quick-Pickled Vegetables

Stock up for the season and enjoy your garden's delicious harvest for many months to come!


  • Use these combinations as a start, then try your own mix of vegetables and spices:
    • 12 ounces trimmed green beans and 1 peeled, sliced shallot with 2 sprigs tarragon
    • 12 ounces peeled roast beets sliced into wedges, and 2 cloves garlic with a pinch of red-pepper flakes
    • 5 ounces peeled, sliced carrots with 1/4 teaspoon fennel seeds and 2 slices fresh ginger
    • 2 cups cauliflower florets with 1/4 teaspoon ground turmeric and 1 Serrano pepper, halved


    1. In a pot, boil 1 1/2 cups distilled white vinegar, 3/4 cup water, two tablespoons each sugar and kosher salt, 1/2 teaspoon each black peppercorns and coriander seeds, three allspice berries, and two dried bay leaves (spices are all optional).
    2. Fill clean jars tightly with vegetables; add herbs and aromatics.
    3. Pour boiling brine over to cover; let cool completely.
    4. Cover, label, and refrigerate overnight before using. The quick pickles will keep for up to three months.
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