Quick Pickling Ratios for Almost Any Vegetable
One brine ratio, a few flavor combinations, and how long each vegetable needs before it's ready.
By Spatulab Kitchen · Published · 2 min read
On this page
The short answer: 1 part vinegar, 1 part water, plus 1 tablespoon salt and up to 1 tablespoon sugar per cup of liquid. Pour it hot over sliced vegetables, cool, and refrigerate.
The master brine
For a pint jar, you'll need about 1 cup of brine:
| Ingredient | Amount | Notes |
|---|---|---|
| Vinegar | ½ cup | Cider, white wine, or rice vinegar (5% acidity) |
| Water | ½ cup | |
| Kosher salt | 1½ tsp | |
| Sugar | 0–1 tbsp | Skip for sharper pickles |
Go up to 3 parts vinegar to 2 parts water for a sharper, longer-keeping pickle.
Timing by vegetable
| Vegetable | Cut | Ready in |
|---|---|---|
| Red onion | Thin rings | 30 minutes |
| Radishes | Thin coins | 1 hour |
| Cucumbers | Spears or coins | 2 hours |
| Carrots | Thin sticks | 1 day |
| Green beans | Whole, trimmed | 1 day |
Flavor combinations
- Dill and garlic for cucumbers and green beans.
- Coriander, chili, and lime for carrots.
- Ginger and rice vinegar for radishes.
- Peppercorns and bay for red onions.
