A jar of simple refrigerator pickles.

Simple Refrigerator Pickles

  • Author: Alexandra Stafford
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 3 to 4 cups


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.


  • 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.


  1. In a large non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved.
  2. Meanwhile, place the sliced vegetables in glass jars.
  3. Pour the brine over top. Let cool to room temperature, then refrigerate. Store for weeks if not longer.

  • Category: Pickle
  • Method: Stovetop
  • Cuisine: American

Keywords: refrigerator, pickles, simple, vegetables, preserve, summer, fall