Quick Fridge Pickles


  • 1 cup water
  • 1/3 cup vinegar white, apple cider, white wine, rice wine (not malts or balsamic)
  • 1 to 2 tsp salt
  • sugar optional, up to 1/3 cup
  • vegetables sliced or spears
  • garlic smashed or sliced
  • fresh or dried herbs
  • spices


  1. In a small bowl, mix the water, vinegar, salt and sugar (if using). This is the brine mixture. You may need more to cover your veggies. Make more using the same ratio of ingredients. 

  2. Place vegetables, spices, herbs, and/or garlic in a jar that has a tight fitting lid. Don't pack them too tightly.

  3. Pour the brine mixture over the veggies and flavorings. If all vegetables are not submerged, make more brine to cover the veggies in the jars.

  4. Put lids on the jar(s) and place in fridge until ready to eat. We recommend at least 24 hours, but the flavors will get better over time. The vegetables will get less crisp as time goes on, so try to eat them within a week.

Recipe Notes

You can reuse the brine a time or two, just keep adding more veggies to the jar!