10 Quick and Easy Pickled Recipes (Cucumbers, Carrots, Garlic, Shrimp & More!)

Ingredients

• 10 pieces Pickling Cucumbers (small, bump‑y cucumbers, washed and sliced into spears)
• 6 tablespoons Kosher Salt (for cucumber brine, larger flakes for clean flavor)
• 1.5 cups White Distilled Vinegar (for cucumber brine)
• 8 cups Water (for cucumber brine)
• 4 sprigs Fresh Dill (roughly chopped, added to cucumber jars)
• 1 tablespoon Whole Black Peppercorns (for cucumber jars)
• 4 cloves Garlic Cloves (peeled, added to cucumber and other jars)
• 4 large Carrots (peeled and cut into thin sticks)
• 6 pieces Jalapeño Peppers (sliced thin, seeds left for heat)
• 0.25 cup Kosher Salt (Carrot/Jalapeño Brine)
• 0.5 cup Sugar (for carrot/jalapeño brine)
• 10 pieces Banana Peppers (sweet, sliced into rings)
• 1.33 cup Water (Banana Pepper Brine)
• 2 cups Apple Cider Vinegar (for banana pepper brine)
• 1 teaspoon Kosher Salt (Banana Pepper Brine) (heaping)
• 12 pieces Okra (trimmed, bottom removed)
• 12 oz Green Beans (trimmed)
• 4 cups Water (Okra/Green Bean Brine)
• 3 cups White Vinegar (Okra/Green Bean Brine)
• 6 tablespoons Kosher Salt (Okra/Green Bean Brine)
• 1 teaspoon Dried Chili Flakes (for okra brine)
• 1 pound Raw Shrimp (peeled, tails left on)
• 2 tablespoons Old Bay Seasoning (for shrimp cooking water)
• 1 large Red Onion (thinly sliced into rings)
• 1 piece Fresno Chili (thinly sliced)
• 1 piece Lemon (thin slices + juice)
• 3 cloves Garlic Cloves (Shrimp Brine) (smashed)
• 2 pieces Bay Leaves
• 2 tablespoons Capers (roughly chopped)
• 1 teaspoon Celery Seed
• 1 cup Apple Cider Vinegar (Shrimp Brine)
• 0.5 cup Olive Oil (extra‑virgin)
• 2 cups Red Onion (Pickled) (thinly sliced)
• 1 cup Apple Cider Vinegar (Pickled Red Onion)
• 2 tablespoons Sugar (Pickled Red Onion)
• 1 teaspoon Kosher Salt (Pickled Red Onion)
• 6 cloves Garlic Cloves (Garlic‑Pepper Pickle) (peeled, halved if large)
• 1 medium Bell Pepper (sliced into strips)
• 2 cups White Vinegar (Garlic‑Pepper Brine)
• 0.66 cup Sugar (Garlic‑Pepper Brine)
• 1 teaspoon Celery Seed (Garlic‑Pepper Brine)
• 1 teaspoon Dried Mustard
• 2 medium Zucchini (sliced into rounds, soaked in salt water with onion)
• 0.5 large Onion (for Zucchini Soak) (sliced, used in salt‑water soak)
• 2 cups Apple Cider Vinegar (Zucchini Brine)
• 2 cups Sugar (Zucchini Brine)
• 2 teaspoons Mustard Seed
• 1 teaspoon Turmeric Powder (gives bright yellow color)
• 1 teaspoon Yellow Mustard
• 10 pieces Glass Jars with Lids (any size, cleaned and sterilized)

Instructions

1. Prepare Vegetables

   Wash all vegetables. Slice cucumbers into spears, carrots into thin sticks, jalapeños into thin rounds (keep seeds for heat), banana peppers into rings, okra and green beans into bite‑size pieces, zucchini into rounds, and slice red onion and bell pepper for the garlic‑pepper jar.

   Time: PT10M

2. Make Cucumber Brine

   In a large pot combine 8 cups water, 1.5 cups white distilled vinegar, and 6 tbsp kosher salt. Stir and bring to a gentle simmer, stirring occasionally until salt dissolves. Remove from heat and let cool slightly.

   Time: PT10M

   Temperature: 212°F

3. Pack Cucumber Jars

   Into each sterilized jar place a few sprigs of fresh dill, 1 tbsp peppercorns, 1 garlic clove, and tightly pack cucumber spears. Leave about ½ inch headspace.

   Time: PT5M

4. Add Cucumber Brine

   Pour the warm cucumber brine over the packed cucumbers until the jar is filled to the top, ensuring no air pockets. Seal the lid.

   Time: PT3M

5. Make Carrot & Jalapeño Brine

   In a saucepan combine equal parts water and white vinegar (enough for the amount of carrots and jalapeños), ¼ cup kosher salt, and ½ cup sugar. Heat, stirring, until salt and sugar dissolve. Remove from heat and let cool slightly.

   Time: PT8M

   Temperature: 212°F

6. Pack Carrot & Jalapeño Jars

   Divide carrot sticks and jalapeño slices between two jars. Add a garlic clove to each if desired.

   Time: PT4M

7. Add Carrot & Jalapeño Brine

   Pour the warm brine over the vegetables, filling each jar to the top. Seal.

   Time: PT2M

8. Make Banana Pepper Brine

   Combine 1⅓ cups water, 2 cups apple cider vinegar, and a heaping tsp kosher salt in a saucepan. Bring to a simmer until salt dissolves, then remove from heat.

   Time: PT6M

   Temperature: 212°F

9. Pack Banana Pepper Jars

   Place banana pepper rings into a jar, adding a garlic clove if you like.

   Time: PT2M

10. Add Banana Pepper Brine

    Pour the hot brine over the peppers, seal the jar.

    Time: PT2M

11. Make Okra & Green Bean Brine

    In a large pot combine 4 cups water, 3 cups white vinegar, 6 tbsp kosher salt, and 1 tsp dried chili flakes. Heat until salt dissolves, then remove from heat.

    Time: PT8M

    Temperature: 212°F

12. Pack Okra & Green Bean Jars

    Separate into two jars: one for okra (add dill and garlic), one for green beans (add dill, garlic, peppercorns).

    Time: PT5M

13. Add Okra & Green Bean Brine

    Pour the hot brine over each jar, ensuring vegetables are fully submerged. Seal.

    Time: PT3M

14. Cook Shrimp

    Bring a pot of water to boil, add 2 tbsp Old Bay seasoning, then add peeled shrimp. Cook for 2 minutes until pink, then immediately drain and rinse with cold water.

    Time: PT5M

    Temperature: 212°F

15. Prepare Shrimp Brine

    In a bowl combine thinly sliced red onion, Fresno chili, lemon slices, smashed garlic, bay leaves, chopped capers, celery seed, lemon juice, 1 cup apple cider vinegar, and ½ cup olive oil. Stir and let sit while shrimp cool.

    Time: PT5M

16. Pack Shrimp Jar

    Place cooled shrimp into a jar, then pour the prepared brine over them, covering completely. Seal and refrigerate.

    Time: PT3M

17. Make Pickled Red Onion Brine

    Combine 1 cup apple cider vinegar, 1 tsp kosher salt, and 2 tbsp sugar in a saucepan. Heat to a gentle simmer until dissolved, then remove from heat.

    Time: PT5M

    Temperature: 212°F

18. Pack Red Onion Jar

    Place sliced red onion into a jar and pour the hot vinegar‑salt‑sugar brine over it. Seal.

    Time: PT3M

19. Make Garlic‑Pepper Brine

    In a saucepan combine 2 cups white vinegar, 2/3 cup sugar, 6 garlic cloves (halved), bell pepper strips, 1 tsp celery seed, and 1 tsp dried mustard. Bring to a boil, stir until sugar dissolves, then remove from heat.

    Time: PT7M

    Temperature: 212°F

20. Pack Garlic‑Pepper Jar

    Layer garlic cloves and bell pepper strips in a jar, then pour the hot brine over them. Seal.

    Time: PT3M

21. Prepare Zucchini Soak

    Place zucchini rounds and sliced onion in a bowl, cover with 2 cups water and 1 tbsp kosher salt. Let sit 2 hours to draw out excess moisture.

    Time: PT2H

22. Make Zucchini Brine

    Combine 2 cups apple cider vinegar, 2 cups sugar, 1 tsp celery seed, 2 tsp mustard seed, 1 tsp turmeric, and 1 tsp yellow mustard in a saucepan. Bring to a boil, stirring until sugar dissolves, then remove from heat.

    Time: PT8M

    Temperature: 212°F

23. Pack Zucchini Jar

    Drain the soaked zucchini, add to a jar, then pour the hot brine over them. Seal.

    Time: PT4M

24. Cool and Refrigerate

    Allow all jars to come to room temperature (about 20‑30 minutes), then place them in the refrigerator. Let sit at least 12 hours; most pickles improve after 24 hours.

    Time: PT30M

Nutrition Facts

Calories

15

Protein

0.3 g

Carbohydrates

3 g

Fat

0 g

Fiber

0.5 g