These colorful vegetable pickle jars are a beautiful and practical way to preserve fresh produce while adding bright flavor to everyday meals. Made with simple vegetables, gentle seasonings, and a light brine, this recipe creates crisp, refreshing pickles that can be enjoyed with sandwiches, rice dishes, grilled foods, or even as a quick snack. The jars in the image show sliced cucumbers, carrots, peppers, onions, and fresh herbs, all layered neatly for both taste and appearance.
Ingredients
4 medium cucumbers, thinly sliced
2 large carrots, peeled and cut into sticks or thin slices
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, thinly sliced
3 cups water
2 cups white vinegar
2 tablespoons salt
2 tablespoons sugar
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
4–6 cloves garlic, lightly crushed
Fresh dill sprigs or other fresh herbs
Clean glass jars with tight-fitting lids
Preparation Steps
Wash all vegetables thoroughly and allow them to dry. Slice them evenly so they pickle at the same rate.
In a saucepan, combine water, vinegar, salt, and sugar. Heat gently while stirring until the salt and sugar dissolve completely. Remove from heat and allow the brine to cool slightly.
Place garlic cloves, peppercorns, mustard seeds, coriander seeds, and fresh herbs at the bottom of each clean jar.
Begin layering the vegetables inside the jars. Arrange cucumbers, carrots, peppers, and onions tightly but without crushing them. This helps maintain texture and creates a visually appealing jar.
Carefully pour the warm brine over the vegetables, making sure everything is fully covered.
Tap the jars gently on the counter to release air bubbles. Add more brine if needed.
Seal the jars with lids and allow them to cool to room temperature.
Tips
Add chili slices for extra warmth if desired
Use apple cider vinegar for a slightly softer flavor
Keep vegetables fully submerged for best results
These homemade vegetable pickle jars are crisp, refreshing, and full of natural flavor—perfect for adding brightness to any meal.
Storage and Serving
Refrigerate the jars for at least 24 hours before serving to allow the flavors to develop. These pickled vegetables taste even better after 2–3 days. Keep refrigerated and enjoy within 2–3 weeks for best freshness.