If you love everything pickled, these best-pickled recipes are just for you! They’re easy to make, super yummy, crunchy, beautifully colored, and with the right amount of acidity. You can choose from refrigerator pickled jalapenos, spicy dill pickled carrots, easy pickled pineapple, pickled red onions, pickled cucamelons, pickled watermelon radish, and more. All of these best-pickled recipes are perfect for topping your next burgers and hot dogs, a plate of nachos, a bowl of queso, adding a kick to sandwiches and tacos or enjoying straight from the jar as a snack. Once you try these best-pickled recipes, you’ll be hooked!
Refrigerator Pickled Jalapenos
These refrigerator pickled jalapenos are made in less than ten minutes and ready to enjoy after two days of rest. There’s no canning involved. All you have to do is combine a simple brine on the stovetop, pour over your sliced jalapenos, and refrigerate. They are edible immediately but need at least two days of rest for the best flavor. Store the pickled jalapenos in the refrigerator for up to six months. Enjoy!
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Pickled Jalapenos
Easy and homemade, these pickled jalapenos you can enjoy all year long. They’re great for adding acidic heat to your meals or just snacking right out of the jar. Prepare them according to the instructions, and keep your canned jalapeños in a cold dark space. Allow the jars of pickled jalapeños to rest for 2-3 weeks before opening them. Use them within 12 months. Once opened, keep the jar in your fridge for up to a month. Enjoy!
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Spicy Dill Pickled Carrots
Super delicious, quick, and easy to make, these spicy dill pickled carrots have a tender-crisp carrot texture and are perfectly pickled. Making them isn’t hard at all. It just takes a little bit of planning and some time. Peeling is a personal choice. Also, you have to wait 4-6 weeks before opening them. Just follow the cooking directions and the preserving tips, and you’ll get the best spicy dill pickled carrots ever!
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Pickled Jalapenos
Spicy, crunchy, and easy to make, these pickled jalapenos don’t require any canning or fancy preparation. You just need to slice up the jalapenos, add them with a simple brine to jars, and store them in the refrigerator. Use them for up to one month. They’re tangy and super delicious, and you can add them to tacos, sandwiches, burgers, and more. These pickled jalapenos are the topping that gives almost any dish that unique pop of flavor!
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Lacto Fermented Carrots – Easy Pickled Carrots
Easy, delicious, and loaded with flavor and healthy probiotics, these Lacto fermented carrots – easy pickled carrots look and taste super amazing. They’re also super simple to make and requires only about 5 minutes of prep time. Follow the instructions, and ferment them at room temp, away from sunlight for at least 5 days. Also, remember to open them occasionally to release the natural gasses that form. Once fermented, store in the fridge for up to 6 months. Enjoy!
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Easy Pickled Pineapple
Sweet, sour, and a little spicy, this easy pickled pineapple is one of the best-pickled recipes you’ll ever make. It pairs great with spicy, tropical flavors on fish tacos, shredded pork, or anything that just needs a little extra acid. Follow the instructions, cover, and set it aside on the counter for about an hour. If you’re making it in advance, put the jar in the refrigerator overnight. Serve and enjoy!
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Sugar-Free Pickled Red Cabbage
Colorful, low carb, and quick and easy to make, this sugar-free pickled red cabbage is a beautiful condiment that will add acid and brightness to your favorite dishes. It has a tangy, bright flavor, lots of crispiness, and best of all – you only need a couple of ingredients to make it. Plus, you’ll fall in love with its deep, bright purple color. Follow the instructions, transfer the mixture to a glass jar or bowl, cover, and store in the refrigerator. Enjoy!
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Pickled Red Onions
Sugar-free, gluten-free, low-carb, and so delicious, these pickled red onions are absolutely amazing. They have a tangy, sweet taste, beautiful pink color, crunchy texture, and you can make them by using simple ingredients. Follow the making directions, mix well or cover and shake, then set them in the refrigerator overnight. Enjoy them with eggs or on salads, tacos, sandwiches, or wraps!
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Pickled Cucamelons
Cute, tasty, and simple to make, these pickled cucamelons are perfect to have on hand for salads, tacos, backyard barbecues, and charcuterie boards. They have an ideal level of acidity and are perfectly sweet, tangy, and spicy. You can make this recipe as a refrigerator pickle or can them the old-fashioned way, so they last all year. Also, you can easily double the recipe or divide the recipe among eight smaller half-pint jars. Enjoy!
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Pickled Watermelon Radish
Ready in 30 minutes, delicious and easy, this recipe for refrigerator pickled watermelon radish will add a refreshing pop of color and flavor to any dish. Pickled watermelon radish has a mild, zesty spiciness with the perfect amount of crunch and flavor, so it’s ideal for serving on sandwiches, salads, or served on a charcuterie board. Make them according to the instructions, and let them rest for 30 minutes before eating. These pickled watermelon radishes will keep one week in the refrigerator. Enjoy!
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