15 Pickled Vegetable Recipes For Canning
Here’s what to do with all those garden vegetables that you have! These pickled vegetable recipes are easy and taste amazing.
Have you ever tried canning? Pickling vegetables is a really easy way to preserve all those veggies that you (or your family) grew in your garden. You can pickle just about everything.
Pickled vegetables are an easy way to add crunch, color, and tangy flavor to your snacks and meals. From quick refrigerator pickles to traditional fermented recipes, they make a tasty addition to tacos, salads, charcuterie boards, or even as a healthy side packed with probiotics.
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Best Pickled Vegetable Recipes For Canning
Here is a quick list of seasonal vegetables for pickling or canning. Some of these you may be growing in your garden, but if not, a local farmers’ market will always have a great selection of seasonal vegetables for pickling.
Spring
Fresh spring produce makes crisp, refreshing pickles:
- Radishes – quick-pickle beautifully for tacos and salads
- Asparagus – tender spears pair well with dill and garlic
- Green beans – classic “dilly beans” are a favorite
- Baby carrots – sweet, colorful, and perfect for snacking
Summer
Summer’s abundance is ideal for refrigerator pickles and crunchy sides:
- Cucumbers – the ultimate pickle vegetable, great for spears or slices
- Bell peppers – add sweetness and vibrant color
- Zucchini & summer squash – a fun twist on traditional cucumber pickles
- Cherry tomatoes – tangy, juicy bites that pop with flavor
- Sweet corn kernels – pickled corn is a surprising, zesty topping for salads and tacos
Fall
Root vegetables and hearty crops shine in pickling brines:
- Beets – earthy, sweet, and rich in color
- Cauliflower – perfect for giardiniera pickled vegetables
- Turnips & rutabagas – bold, tangy additions to mezze platters
- Cabbage – think crunchy sauerkraut
- Pumpkin & squash – pickled cubes make a unique fall appetizer
Preserve Vegetables And Make Them Last
When you can your vegetables, you preserve their shelf life. This cuts down on food waste! Now you can snack on them all year long! Some of them are delicious snacks, and other ideas in this list make better sides.
Pickling vs. Canning: What’s the Difference?
Although people often use the terms pickling and canning together, they are not the same thing. Both methods preserve vegetables, but they work in very different ways:
Pickling
Pickling is all about flavor and acidity. Vegetables are soaked in a brine made of vinegar, water, salt, and sometimes sugar, along with spices and herbs for extra flavor. The acidic environment prevents harmful bacteria from growing, while giving the vegetables their signature tangy taste. Pickling can be done in two main ways:
- Quick Pickling – Vegetables are submerged in a hot vinegar brine and stored in the refrigerator. They’re ready in hours or days, but must be kept chilled and consumed within a few weeks.
- Fermented Pickling – Vegetables are placed in a saltwater brine and left to ferment at room temperature. Natural bacteria transform the vegetables, creating probiotics and a more complex flavor.
👉 Think of pickling as a way to add flavor and short-term preservation to your vegetables.
Canning
Canning is a long-term preservation method. Instead of relying only on acidity, canning uses heat and sealed jars to destroy microorganisms that cause spoilage. Vegetables (sometimes in a pickling brine) are packed into sterilized jars and processed in either a boiling water bath or a pressure canner, depending on the acidity of the food. Properly canned vegetables can last up to a year or more in your pantry.
👉 Think of canning as a way to preserve food for storage and convenience, often with the bonus of pickled flavor if you’re canning in vinegar brine.
The Key Difference
- Pickling = Flavor + Short-Term Storage (usually refrigerated)
- Canning = Safety + Long-Term Storage (shelf-stable)
Many recipes actually combine the two: you pickle the vegetables in vinegar brine and then can them to make them shelf-stable for months.
More Recipes With Fresh Vegetables
Want some more ways to use garden veggies? Try one of these recipes!
- How To Freeze Peppers
- Fresh Rainbow Salsa Recipe
- Sweet Paprika Oven Roasted Potatoes
- 12 Recipes That Use Vegetables From The Garden
Pickled Vegetable Recipes For Canning
If you're looking for some delicious pickled vegetable recipes, look no further! These recipes are easy to follow and will result in some amazing-tasting pickles. So get preserving!
My Sweet Pickle Relish recipe is the perfect balance of sweet and tangy. It tastes delicious on top of hamburgers. You can use your leftover cucumbers, onion, and red peppers in it.
If you like spice, then give these Pickled Jalapenos a try! This method perfectly preserves them so that you can use them in salsa or on your favorite meat.
This Pickled Eggplant is surprisingly delicious! I had no idea you could even pickle eggplant. It makes it softer, but it doesn’t fall apart. You probably have everything you need in your kitchen already.
These Pickled Red Onions taste amazing chopped up in a green salad or mixed in with salsa. When you pickle the onions, it gives them an almost sweet taste.
Even people that don’t like asparagus might like the Pickled Asparagus. It changes the texture of the spears and gives them a nice kick! They are a delightful snack.
These Pickled Beets are just like Grandma used to make! They definitely have a unique taste that you will either love or not – there really isn’t a middle ground.
This Pink Pickled Onions recipe is for anyone that doesn’t want to deal with the mess and time of canning. All you do is put the sliced onions in a small jar. Then, cover it with the boiling vinegar and water mixture. Seal it and store it – so easy!
Fresh green beans right out of the garden are perfect, but these Pickled Green Beans are a close second! This recipe preserves them so that you can eat them all winter long.
When you pickle rhubarb, you actually change the texture so the stalks are edible. The transformation of these Sweet and Spicy Pickled Rhubarb is pretty phenomenal. They make a healthy snack.
I’ve had dill pickles before, but these Spicy Dill Pickled Carrots might become my new favorite dill canning recipe. The carrots perfectly soak up all the herbs and spices. When you bite, your mouth is filled with flavor!
Sunchokes are related to sunflowers and are also called Jerusalem artichokes. These Pickled Sunchokes have a delightfully crunchy texture and addicting flavor.
If the color of these Pickled Beets and Turnips doesn’t entice you, the flavor will! Even people who aren’t fans of beets and turnips will enjoy their canned counterparts.
Pickled eggs are an acquired taste and texture. They turn out rubbery which is either really delicious or kinda strange, depending on your point of view. Even so, these Pickled Quail Eggs are bite-sized snacks that are really high in protein.
These Japanese Style Pickled Veggies are made with rice vinegar and dried kelp from Japan. If you want to try something different, then this is the recipe for you.
This pickled cauliflower recipe is so easy to make because no canning is required. It pickles in the refrigerator and gets better the longer it sits.
This okra recipe is excellent, made with a spicy pickle brine made with apple cider vinegar, a must-have pickles to add to your charcuterie or sandwich plates.
This homemade relish is sweet, tangy, and full of flavor. Great for using zucchini, onions, and peppers picked from the garden
Using simple ingredients, this recipe transforms fresh banana peppers into a delicious condiment that can be added to many meals, including burgers, sandwiches and salads..
These homemade pickled cherry peppers can be made in about 10 minutes. Use pepper from your garden or shop at your local farmers' market.
These pickled cucumbers are easy and so refreshing as a snack or to add to any meal. Add to burgers, salads and more!
Bright and zesty with a little kick, these pickled veggies make the perfect snack, cocktail garnish, or addition to any charcuterie board.
All the flavors of a cocktail, but no alcohol. Because this is a fridge pickle recipe, you do not need to sterilize any jars or do any of the prep work required for canning and pickling!
These canned whole tomatoes are bursting with flavor and herbs. Perfect for using the tomato harvest from your garden or local farmer's market.
This strawberry recipe gives you a sweet and salty flavor. Perfect for salads, charcuterie boards or as a snack.
Pickled celery tastes much better pickled than raw and this recipe can be ready in just 24 hours with a delicious zesty flavor.
Susan B
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Thanks for including my pickled green beans!
You are very welcome!