Simple Refrigerator Pickles: Memorize This Formula, Pickle Anything
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To repeat the sentiments shared in the homemade aioli post:
1. Sandwich season is upon us, and it’s imperative to have a stash of pickles on hand, which make nearly all sandwiches better, from assemblies as simple as sliced deli turkey and Swiss cheese to more whimsical combinations with roasted sweet potatoes and ramp aioli.
2. There’s nothing wrong with store-bought pickles, but it’s fun to know how to make pickles from scratch, and, as with the aioli, the process couldn’t be easier.
This is essentially the only pickle recipe I use. It comes from David Lebovitz, and I first used it to pickle radishes, but I’ve since used it to pickle turnips, kohlrabi, sliced bell peppers and fennel, cauliflower, broccoli, watermelon radishes, carrots, onions, shallots, ramp bulbs … you name it.
Are you ready to pickle? Gather your raw vegetables: carrots and onions are a nice combination.
Slice them thinly:
In a small saucepan, combine 1 cup water, 1 cup vinegar, 2 teaspoons kosher salt, and 2 teaspoons sugar. (Scale recipe up or down as needed.) Bring to a simmer.
Meanwhile, pack vegetables into a large jar or a few small jars.
Pour brine over top. Let cool briefly (or to room temperature), then stash in the fridge.
Simple Refrigerator Pickles
- Total Time: 15 minutes
- Yield: 3 to 4 cups
Description
This is a simple formula adapted from David Lebovitz’s pickled radish recipe. It can be scaled as needed and used to pickle many a vegetable: peppers, onions, fennel, cauliflower, broccoli, shallots, turnips, kohlrabi … you name it.
Ingredients
- 1 cup water
- 1 cup vinegar (white, apple cider, white balsamic, champagne—any white vinegar)
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 4 cups (roughly) thinly sliced vegetables: onions, carrots, turnips, radishes, watermelon radishes, peppers, fennel, shallots, etc.
Instructions
- In a large non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved.
- Meanwhile, place the sliced vegetables in glass jars.
- Pour the brine over top. Let cool to room temperature, then refrigerate. Store for weeks if not longer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Pickle
- Method: Stovetop
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
36 Comments on “Simple Refrigerator Pickles: Memorize This Formula, Pickle Anything”
What kind of vinegar?
Hi! Just edited the recipe. I have used white distilled, apple cider, and white balsamic all with success … can’t say I have a favorite. Any white vinegar will work.
Thank you! Also – I really like my pickles crisp and not so vinegary. Can i achieve this with less vinegar?
This is an easy to remember recipe. It’s also more balanced than many recipes I’ve seen.
Thanks.
🙂 🙂 🙂
Hi! When pickling beets, do they need to be cooked first to soften them? I just poured the water/vinegar on them and was trying to look up how long they need to soften and pickle. It seems like I needed to do that first? Do you think if I do I just could take them right out of pickling juice and do it?
I do roast beets before pickling them. I suppose if you sliced them thinly enough, you might not need to, but I think it’s probably a good idea to roast first. I think you could take the beets out of the pickling juice, dry them off, roast them, let them cool, then return to the pickling juice. Is that what you are asking?
Yes, I’ve used this recipe for years and love it. No more wasted veggies. They are great with burgers (tonight), or virtually any dinner main. I have not put them on the table yet where someone hasn’t asked for more.
Isn’t it surprising how much people love pickles? They add that often-needed bite and sharpness. So glad you like this one!
What kind of vinegar would you use? Apple cider. Rice. Wine Vinegar or distilled?
Hi! Just edited the recipe. I have used white distilled, apple cider, and white balsamic all with success … can’t say I have a favorite. Any of the ones you mentioned would work.
When will they be ready to eat or “pickled”? David’s recipe said radishes would take 24 hours but carrots might need more time? Thanks!
I use them within the hour! But, yes, the pickled flavor and texture gets more pronounced after a day.
Is the only reason for simmering the liquid to dissolve the sugar and salt? Would there be any benefit or downside to simmering them in the water only, and then adding the vinegar later, with the vegetables?
I think the reason to simmer is both to dissolve the sugar and salt, but also to heat the liquid overall so that when it hits the vegetables, it softens them a bit. But, if you want to try your method, I say go for it!
are there any pickling recipes without sugar that have worked for you?
I do not use sugar (or only use a tiny pinch) when I make pickles and they are delicious. Try a batch without sugar and see what you think.
I’ll give it a go, too! Thanks, Gretchen.
Late to the party but if you skip or reduce sugar, using apple cider vinegar will make it all a little less sharp than white vinegar
Great tip! Thank you.
WordPress gives you the option to edit in a WYSIWYG or Text environment. I actually prefer the Text environment, but I think I am in the minority.
Excellent!!! Can the brine be reused?
Thank you!!!
I don’t see why not?? My only concern is that, over time, it might get a little diluted. But I feel you could probably get at least two batches out of it.
I love this recipe, and I tried to re-use the brine in a second jar of pickles. It was okay, but lost a lot of the tartness I prefer. I’ve decided that for our tastes, making a fresh brine every time will work best.
Thanks so much for writing and sharing your notes, Gail!
Out of all of the pickled vegetable recipes I’ve seen I love yours the best. Since, it’s an easy formula to memorize! It makes it super easy to pickle just about anything! Thanks!
So happy to hear this, Kristi!
Thank you for posting this recipe. In my search for fridge pickles I have had to sort through a lot of specialized recipes. It is a good solid recipe with good results.
Wonderful to hear this, Vivianne!
Love this simple pickle recipe. I use it all the time 💯👍 Do you have any pickling ideas for using capers and Kalamata olives. I always have to many
So great to hear this, Connie! I don’t have any pickle recipes that call for capers or olives, but you might like this pantry puttanesca sauce … I love it this time of year.
Super easy pickle recipe. I use this as a base for all my pickled veggies. Thank you
Great to hear, Deedee! And me, too 🙂 🙂 🙂
You didn’t mention cucumbers, does this recipe work well with cucumbers?
Yes!
I am planning on doing a variation of this recipe, I used to eat something close to this recipe except we used to pour the brine over the vegetables in a bowl and let them sit in the refrigerator and when the vegetables were almost gone just add more to the bowl and put the top on and let it sit in the refrigerator to let the vegetables sit in the brine until they were ready to eat