Easy Pickling Recipe

Easy Pickling Recipe

I am sharing this easy pickling recipe because it’s a winner! Every year, towards the end of August I come back to this recipe which helps me preserve my favourite summer vegetables deep into the winter months.

Last weekend, I was pickling up a storm and the entire house smelled like apple cider, which is pretty heavenly. The success of this recipe lies in the brine concentrate, following the steps below will turn your pickles from bland soggy to flavourful and crunchy.

Easy Pickling Recipe

In terms of which vegetables to use for pickling – the range is endless. So far this year I have pickled: tiny garden cucumbers, carrots, sweet red onions, and long garden radishes. I also love pickling cauliflower – it’s so yummy as a side to any autumn or winter dish. Beets are also a favourite in our household and the colour they give off is pretty magical to look at.

Pickling can be turned into quite the art form, but I like to keep it easy, quick and delicious. Let’s dive into my easy pickling recipe!

Easy Pickling Recipe

Recipe by AdelinaCourse: SideCuisine: Gluten-free, VeganDifficulty: Easy


Prep time


Cooking time



This is an easy guide to pickling your favourite summer vegetables, like garden cucumbers, carrots, sweet red onions, and long garden radishes.


  • Vegetables
  • 1.5 kg of small garden cucumber (washed, soaked in 1 cup white vinegar, 1 cup water and 2 tbsps)

  • 2 red onion (cleaned and thinly sliced)

  • Brine
  • 2 cups of apple cider vinegar

  • 2 cups water

  • 1/2 cup of sugar (I used coconut sugar)

  • 1.5 tbsps kosher salt

  • 2 tsp whole black or white peppercorns (I used a mix of both)

  • 2 tsps yellow mustard seeds

  • tiny pinch of crushed red pepper flakes

  • 3 cloves of garlic (peeled, left whole)

  • 6 springs of dill weed

  • Garnish the Jars
  • 3 cloves of garlic (peeled, left whole)

  • 6 springs of dill weed

  • 1/2 tsp yellow mustard seeds

  • 1/2 tsp black or white peppercorns


  • Start by letting your vegetables soak in the vinegar, salt and water over night, or at least for 4 hours.
  • Once your vegetables have soaked – it’s time to make the brine. Add all the brine ingredients to a pot and bring to boil, then turn the heat to low and let it simmer for about 20 minutes. After 20 mins let is cool down before pouring over the vegetables.
  • While the brine is cooking, start prepping your vegetables by cutting them into the desired shape and setting your glass jars and lids aside.
  • Start arranging the cut vegetables into the jars and distributing equally the garnishes among all the jars you have. You want to leave 1cm free at the top of the jar for the liquid.
  • Pour your brine (once it’s cooled down) in each jar. You want to fill it as close to the rim of the jar as possible. Place lid, add a sticker with the date, store and enjoy!
  • Optional Step – Sealing your Glass Jars
  • Place your cans in a large pot, add warm water so the jars are half immersed in the water. Place a lid on the pot, turn the heat to low and let it simmer for about 20 mins. Gently take the jars out, let them cool and check to make sure the lids are sealed. If the lids haven’t popped inwards, repeat the above mentioned steps until they seal properly.


  • You can experiment with so many of your favourite summer bounty – let your imagination run wild and enjoy pickling !
  • Sealing your jars makes the contents last for months as oppose to only a couple of weeks…

Have you tried making my beet rice burger patties ? These pickled vegetables will make the best side to my GFVG burgers. Give them try by clicking the highlighted link above.

Happiness is the new rich.

Inner peace is the new success.

Health is the new wealth.

Kindness is the new cool.

Elephant Journal

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