This recipe for Quick Fridge Tossed Pickles uses carrots, bell peppers, cauliflower, and cucumbers. You can use any veggies you have on hand!
It’s marinade time! If you love pickles but don’t want to worry about canning, these quick mixed veg pickles are for you. These are Fridge cucumbersthat are easy to manufacture and do not require machine storage or sophisticated sterilization techniques. Although you can’t keep them on your cupboard shelf, they will last up to 1 month in the fridge… which is way longer than ours! We devour them too quickly.
This recipe is an adaptation of our dill pickle recipe, but this time we’re doing it mixed cucumbers! This delicious pot contains cucumbers, cauliflower, carrots and peppers. You can use any veggies you like and you’ll likely find a good selection at the local farmer’s market. Those two pots have disappeared very quickly with us. Ready to start?
What is fast stripping?
Quick pickles are any mix of vegetables that have been marinated in a mixture of vinegar, salt, sugar and water. They generally have a lighter flavor than regular pickles and take a few days in the fridge to marinate. According to The Kitchn, quick pickling works best with fresh vegetables, not bruised or spoiled vegetables. It doesn’t matter what shape you cut the vegetables into before pickling. But some vegetables are best marinated whole: like cherry tomatoes and okra.
Want more with preservation? Try our easy DIY: How to Make Sauerkraut.
Ingredients pickled vegetables
Most of the ingredients in these mixed pickles are spices and other staples. For these quick pickled vegetables you will need:
- Kirby cucumbers
- carrots
- cauliflower
- sweet pepper
- Serrano peppers (optional)
- Garlic
- fresh dill
- coriander seeds
- pepper
- sugar & salt
- white wine vinegar
Related: More pickle recipes
How to make pickled vegetables quickly
Preparing these quick mixed vegetable pickles doesn’t require any fancy equipment. You’ll need two quart-sized mason jars for this fridge pickles recipe, and that’s it really! Here are the basic steps (or go to the full recipe below):
- Wash the glasses carefully and air dry.
- To cut the vegetables as you wish. We prefer carrots and cucumbers cut lengthways, but feel free to shape them however you like.
- Pour the mixed vegetables into mason jars. It will take a bit of muscle to get it all into the jars, but you want the veggies to be wrapped tightly with the herbs and spices.
- Prepare the brine. Heat the ingredients on the stove to completely dissolve the kosher salt and sugar. Once the brine begins to boil, remove it from the heat and carefully pour it over the vegetables. Seal jars and refrigerate!
That’s it! Quickly pickled vegetables should chill in the fridge for at least 24 hours before you eat them. They may need a few more days to marinate properly.
Ways to eat cucumbers!
With their classic pickle flavor, these pickles can easily be used in place of regular pickles. Here are some of our favorite ways to use these pickles:
This pickled vegetable recipe is…
Vegetarian, gluten-free, plant-based, dairy-free and vegan.
The description
This recipe for Quick Fridge Tossed Pickles uses carrots, bell peppers, cauliflower, and cucumbers. You can use any veggies you have on hand!
- 2 liters Mason jars with lids
- 2 Kirby cucumbers
- 5 carrots
- 1/2 small head of cauliflower
- 12 small peppers (or several small peppers)
- 2 Serrano peppers (optional)
- 6 Garlic cloves
- 16 sprigs of fresh dill
- 1 tbsp coriander seeds
- 2 tablespoons pepper
- 2 tablespoons Sugar
- 3 tablespoons kosher salt
- 1 ⅓ cup white wine vinegar
- 2 cups the water
- Wash two mason jars and their lids in hot soapy water, rinse and allow to air dry.
- Cut the cucumber lengthways into four slices. Peel carrots and cut into sticks. Cut the cauliflower into florets. If you use small peppers, cut them into strips.
- Tightly pack the chopped vegetables into the two mason jars and divide the following ingredients between the two jars: 2 whole serrano peppers (optional), 6 whole cloves garlic, fresh dill, 1 tablespoon coriander seeds, and 2 tablespoons peppercorns.
- In a medium saucepan, heat 2 tablespoons sugar, 3 tablespoons kosher salt, 1 ⅓ cup white vinegar, and 2 cups water.
- After boiling, pour the brine mixture into the jars. Tap the jars on the counter to release any air bubbles and top up the jar with additional water when vegetables are exposed.
- Place the lids on the jars and screw on the rings until tight. Leave the glasses in the fridge for 24 hours before tasting. Cucumbers will keep in the fridge for up to a month.
- Category: garnish
- Method: stripping
- Kitchen: American
Keywords: quick pickles, fridge pickles, how to make pickles, pickles
Looking for more homemade pickle recipes?
Last updated July 2020
