15 Pickling Recipes for End-of-Season Vegetables

Pickling is one of the simplest ways to hold on to the last of the garden harvest. A jar of brined vegetables keeps the crunch and flavor long after the season has passed. From beans and carrots to peppers and turnips, there are many easy options that work well at home. These recipes show how to make the most of end-of-season produce in a way that is practical and tasty.

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Pickled Green Beans

Pickled green beans bring a crisp bite and tangy flavor that pairs well with sandwiches or makes a refreshing snack. The beans stay firm while taking on the taste of garlic, dill, and spices. They are a good way to use up a late harvest of beans before the frost sets in.

You’ll need 1 pound of fresh green beans trimmed, 2 cups white vinegar, 2 cups water, 2 tablespoons pickling salt, 4 garlic cloves, 2 teaspoons dill seed, and 1 teaspoon black peppercorns. Optional red pepper flakes add a bit of heat.

Bring vinegar, water, and salt to a boil until dissolved. Pack green beans upright in clean jars along with garlic, dill seed, and peppercorns. Pour the hot brine over the beans, leaving about half an inch of headspace. Seal jars and process in a boiling water bath for 10 minutes. Let them sit at least a week for best flavor before opening.

Pickled Beets

Pickled beets hold their deep color while taking on a sweet and tangy flavor. Their earthiness blends well with cloves and allspice, making them a staple in fall and winter meals. They can be served cold as a side or added to salads.

You’ll need 2 pounds of beets peeled and sliced, 2 cups apple cider vinegar, 1 cup water, 1 cup sugar, 1 tablespoon pickling salt, 4 whole cloves, and 1 teaspoon allspice berries.

Cook the beets in boiling water for 20–25 minutes until tender but still firm. In a saucepan, combine vinegar, water, sugar, salt, and spices and bring to a boil. Pack beets into jars and cover with hot brine, leaving ½ inch headspace. Seal and process in a boiling water bath for 30 minutes. Let them rest at least a week before using.

Pickled Carrots

Carrots make a crunchy pickle with a mild sweetness that blends well with spice. These pickled sticks are great for snacking or serving on a relish tray. Adding ginger or coriander seeds gives them a bright, fresh note.

You’ll need 2 pounds of carrots peeled and cut into sticks, 2 cups white vinegar, 2 cups water, 2 tablespoons sugar, 2 tablespoons pickling salt, 1 teaspoon coriander seed, 1 teaspoon mustard seed, and a few slices of fresh ginger.

Bring vinegar, water, sugar, and salt to a boil. Pack carrot sticks into jars with coriander, mustard seed, and ginger. Pour hot brine over the carrots, leaving ½ inch headspace. Seal jars and process in a boiling water bath for 15 minutes. Allow the flavors to blend for at least a week.

Pickled Cauliflower

Cauliflower florets take well to pickling, holding both texture and shape while soaking up spice. A touch of turmeric adds golden color and warmth. These are great for snacking or as part of an antipasto platter.

You’ll need 1 large head of cauliflower cut into florets, 3 cups white vinegar, 1 cup water, 2 tablespoons pickling salt, 2 teaspoons turmeric, 2 teaspoons mustard seed, and 1 teaspoon chili flakes.

Blanch cauliflower in boiling water for 2 minutes, then drain. Bring vinegar, water, salt, and turmeric to a boil. Pack cauliflower into jars with mustard seed and chili flakes, then pour brine over the top. Leave ½ inch headspace, seal, and process in a boiling water bath for 10 minutes. Let rest 5–7 days before eating.

Pickled Cucumbers (Classic Dill)

Classic dill pickles are the best use of end-of-season cucumbers. Garlic, dill heads, and mustard seeds create the old-fashioned flavor everyone expects. These pickles are crisp, tangy, and reliable every time.

You’ll need 3 pounds small cucumbers, 4 cups water, 4 cups white vinegar, ⅓ cup pickling salt, 6 garlic cloves, 3 dill heads or 3 tablespoons dill seed, and 2 teaspoons mustard seed.

Wash cucumbers and trim blossom ends. Boil vinegar, water, and salt until dissolved. Pack cucumbers tightly into jars with garlic, dill, and mustard seed. Cover with brine, leaving ½ inch headspace. Seal jars and process in a boiling water bath for 15 minutes. Let sit at least 2 weeks for best crunch.

Pickled Zucchini

Zucchini slices turn tender in brine and pair well with onion and chili flakes. This quick pickle is a good way to use up a glut of zucchini at season’s end. The result is a jar with both sweet and spicy notes.

You’ll need 4 medium zucchini sliced into rounds, 1 medium red onion thinly sliced, 2 cups white vinegar, 1 cup water, ½ cup sugar, 1 tablespoon pickling salt, and 1 teaspoon red pepper flakes.

Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Layer zucchini and onion in jars, sprinkle with pepper flakes, and pour hot brine over. Leave ½ inch headspace, seal, and refrigerate. These are ready in 24 hours and keep for 3–4 weeks.

Pickled Okra

Okra pods stay crisp when pickled, with a firm bite that makes them excellent for snacking. A bit of heat from cayenne or jalapeño gives them extra character. They are also a great garnish for drinks.

You’ll need 2 pounds fresh okra pods, 2 cups white vinegar, 2 cups water, 3 tablespoons pickling salt, 4 garlic cloves, 1 teaspoon black peppercorns, and 2 small hot peppers sliced.

Boil vinegar, water, and salt. Pack okra upright in jars with garlic, peppercorns, and hot peppers. Pour brine over the okra, leaving ½ inch headspace. Seal jars and process for 10 minutes in a boiling water bath. Let sit for at least a week before enjoying.

Pickled Radishes

Radishes mellow in brine and take on a pink color that brightens any plate. Their sharpness softens, leaving a crisp pickle with a peppery edge. They are great on tacos or sandwiches.

You’ll need 2 bunches radishes thinly sliced, 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, 1 tablespoon salt, and 1 garlic clove.

Bring vinegar, water, sugar, and salt to a boil. Pack sliced radishes and garlic in jars, then pour hot brine over the top. Seal jars and refrigerate. These are ready in a few hours and last 2–3 weeks in the fridge.

Pickled Eggplant

Eggplant slices become silky once pickled, absorbing olive oil and herbs for a Mediterranean-style dish. These are perfect as a side or for topping bread.

You’ll need 2 medium eggplants peeled and sliced into rounds, 2 cups white vinegar, 1 cup water, 1 tablespoon salt, 1 teaspoon oregano, 1 teaspoon chili flakes, and ½ cup olive oil.

Boil vinegar, water, and salt. Blanch eggplant slices for 3 minutes, then drain and pat dry. Pack slices into jars with oregano and chili flakes, then cover with brine and a drizzle of olive oil. Seal and refrigerate. These are ready in 3–4 days and last about a month.

Pickled Cabbage

Pickled cabbage makes a tangy slaw with bright flavor. Both red and green cabbage work well, and the shredded leaves stay crunchy in brine. It’s a simple way to use up whole heads at once.

You’ll need 1 medium head cabbage shredded, 2 cups white vinegar, 2 cups water, 2 tablespoons sugar, 2 tablespoons salt, and 1 teaspoon caraway seed.

Boil vinegar, water, sugar, and salt until dissolved. Pack cabbage and caraway into jars. Pour hot brine over, leaving ½ inch headspace. Seal jars and refrigerate. Ready in 48 hours, the cabbage will keep for 3–4 weeks.

Pickled Turnips

Turnips pickle into crisp, firm bites with a unique flavor. Adding a beet slice to the jar turns the brine and turnips bright pink. These are often served as a side in Middle Eastern meals.

You’ll need 2 pounds turnips cut into sticks, 1 small beet peeled and sliced, 3 cups water, 1 cup white vinegar, 2 tablespoons salt, and 3 garlic cloves.

Dissolve salt in water and vinegar over heat. Pack turnips, beet slices, and garlic into jars. Pour brine over, leaving ½ inch headspace. Seal jars and refrigerate. Ready in 4–5 days, they last 4–6 weeks chilled.

Pickled Peppers

Peppers hold both sweetness and heat when pickled. Using a mix of red, yellow, and green creates jars that are colorful and flavorful. They are versatile for sandwiches, pizzas, or pasta.

You’ll need 2 pounds mixed peppers sliced into rings, 3 cups white vinegar, 1 cup water, 2 tablespoons sugar, 1 tablespoon salt, and 1 teaspoon oregano.

Bring vinegar, water, sugar, and salt to a boil. Pack peppers into jars with oregano sprinkled in. Pour brine over, leaving ½ inch headspace. Seal jars and process in a boiling water bath for 10 minutes. Rest at least 1 week before eating.

Pickled Cherry Tomatoes

Cherry tomatoes pickle quickly and keep their shape in the jar. Their burst of tangy juice makes them stand out. Garlic and herbs round out the flavor.

You’ll need 2 pints cherry tomatoes, 2 cups white vinegar, 1 cup water, 1 tablespoon salt, 1 tablespoon sugar, 2 garlic cloves, and 1 teaspoon dried basil.

Prick each tomato with a toothpick to prevent bursting. Bring vinegar, water, sugar, and salt to a boil. Pack tomatoes with garlic and basil in jars, then pour hot brine over. Seal jars and refrigerate. Ready in 24 hours, they last about a month.

Pickled Brussels Sprouts

Brussels sprouts make a surprising but tasty pickle. Their small size keeps them firm, and the flavor works well with mustard seed and black pepper.

You’ll need 2 pounds Brussels sprouts trimmed, 3 cups white vinegar, 1 cup water, 2 tablespoons salt, 1 teaspoon mustard seed, and 1 teaspoon peppercorns.

Blanch Brussels sprouts in boiling water for 3 minutes, then drain. Boil vinegar, water, and salt. Pack sprouts with mustard seed and peppercorns into jars. Cover with brine, leaving ½ inch headspace. Seal and process in a boiling water bath for 10 minutes. Allow 1–2 weeks to mellow before using.

Pickled Mixed Vegetables (Giardiniera Style)

Giardiniera is a colorful mix of vegetables in a tangy brine. Carrots, celery, cauliflower, and peppers combine for a jar full of texture and flavor. This Italian-style pickle is often served with sandwiches or salads.

You’ll need 1 cup carrot sticks, 1 cup celery sticks, 1 cup cauliflower florets, 1 cup sliced peppers, 3 cups white vinegar, 1 cup water, 2 tablespoons salt, 1 teaspoon oregano, and 1 teaspoon chili flakes.

Blanch vegetables for 2 minutes, then drain. Boil vinegar, water, and salt. Pack vegetables into jars with oregano and chili flakes. Pour brine over, leaving ½ inch headspace. Seal jars and process in a boiling water bath for 10 minutes. Let rest 5–7 days before serving.

This article originally appeared on Avocadu.