4 Easy Pickling Recipes to Brighten Your Summer Table

There’s something deeply satisfying about transforming fresh produce into flavorful, long-lasting pickled treats. Whether you're preserving your garden harvest or grabbing a few extra veggies at the market, these quick pickling recipes are a fun and easy way to add zing to your meals. Here are four of our favorites: crisp dill pickles, tangy red onions, spicy jalapeños, and zesty giardiniera.

Quick Dill Pickles (24 oz)

Crisp, classic, and ready in just a few days. These are your sandwich’s best friend.

Ingredients:

• 1 quart pickling cucumbers

• 4 sprigs of fresh dill

• 1 cup water

• 1 cup vinegar

• 2 tbsp sugar

• 1 tbsp salt

Instructions:

1. Slice cucumbers into spears or discs and place them in a 24 oz jar with the dill.

2. Bring water, vinegar, sugar, and salt to a boil to make your brine.

3. Pour the hot brine over the cucumbers.

4. Let it cool, seal the jar, and refrigerate.

5. Wait 6–7 days before eating. These pickles are best enjoyed within 3 weeks.

Pickled Red Onions (24 oz)

Beautifully vibrant and full of tang, these onions elevate everything from tacos to toast.

Ingredients:

• 1 quart red onions (sliced into half moons)

• ½ cup water

• 1½ cups vinegar

• ½ cup sugar

• A big pinch of salt

• Optional: Star anise, black peppercorns for a flavor twist

Instructions:

1. Pack sliced onions into a jar.

2. In a saucepan, bring water, vinegar, sugar, salt, and optional spices to a boil.

3. Pour the hot brine over the onions (strain out any whole spices).

4. Let it cool, seal, and refrigerate.

5. They’ll be ready in 6–7 days and stay fresh for 2 weeks.

Pickled Jalapeños (24 oz)

Add a little heat to your plate! These spicy slices are perfect on nachos, burgers, and eggs.

Ingredients:

• 1 quart jalapeños, sliced

• 3 cups vinegar

• ½ cup sugar

• 1 bay leaf

Instructions:

1. Add sliced jalapeños to your jar.

2. Bring vinegar, sugar, and the bay leaf to a boil.

3. Pour brine over the jalapeños, let it cool, then seal the jar.

4. Refrigerate for 6–7 days. Enjoy within 3 weeks.

Homemade Giardiniera (24 oz)

A colorful, crunchy medley that’s equally at home on charcuterie boards, sandwiches, and salads.

Ingredients:

• 8–12 cauliflower florets

• 1 bell pepper

• 1 carrot

• 1 celery stick

• ½ onion

• 3 cloves garlic

• 1 cup vinegar

• 1 tbsp dried oregano

• 1 tbsp chili flakes

• 1 tbsp celery seed

• A big pinch of salt

• ¼ cup olive oil

Instructions:

1. Dice all vegetables and garlic. Season generously with salt and pack them into a jar.

2. Bring vinegar, oregano, chili flakes, celery seed, and salt to a boil.

3. Pour the brine over the veggies, let cool, then seal the jar.

4. Refrigerate for 6–7 days. Then strain the brine, mix in olive oil, and enjoy! Best consumed within 3 weeks.

Whether you’re new to pickling or a seasoned pro, these recipes are simple, satisfying, and endlessly versatile. Store them in your fridge and let your taste buds thank you later. Happy pickling!