Making your own pickles is easier than you think! I’ll show you how to make pickles at home—no canning needed!
The process of making homemade pickles is surprisingly easy! If you’ve always been intimidated by the canning process, you’ll be glad to know that this is a quick refrigerator recipe, which means you don’t have to fuss with sterilising jars and boiling them. Just mix everything together and the fridge does the rest. Simple!
Why You’ll Love Making Your Own Pickles
- A fun cooking project . If you enjoy the science and process of cooking, you’ll love making these pickles. It’s fun and satisfying to make something you usually buy!
- Control over ingredients . When you make your own pickles, you have complete control over the ingredients. You can choose organic cucumbers, use less salt, or experiment with different types of vinegar and seasonings.
- Fresh and tasty . Friends, believe me when I tell you that these are the most delicious pickles you’ll ever taste—and definitely the freshest! They have fantastic flavour and a satisfying crunch.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cucumbers – Small or mini cucumbers are best, but you can really use any size.
- Apple cider vinegar
- Filtered water
- Sea salt – I like to use a fine sea salt or pickling salt if you happen to have it on hand.
- Sugar – You can use coconut, cane, or brown sugar.
- Lime slices – These are optional.
- Seasonings – Peppercorns, dill, cumin seeds, jalapeño, or any other flavours you want to add to your homemade pickles.
Add prepped cucumbers to the jar.
How to Make Pickles
- Prep . Wash, dry, and slice the pickles. Add them to a clean jar (or two clean jars, if needed). I like to use
- Make the brine . Combine the vinegar, water, sea salt, sugar, peppercorns, and any seasonings you’re using. Boil for 2 minutes, then remove from heat and cool for 1 minute.
- Add the brine to the jars . Pour the brine into the jar(s), completely covering the cucumbers. Add the lime slices if you’re using them. Screw on the lid and shake gently to combine.
- Cool . Allow the mixture to cool completely to room temperature. At this point, you can serve the pickles or let them sit at room temperature for up to 48 hours more before refrigerating.
Tips and Variations
- Make the recipe in half . If you want a smaller batch of pickles, you can easily cut the recipe in half.
- Use different types of vinegar . While this recipe calls for apple cider vinegar, you can experiment with other types. Rice vinegar, for example, gives the pickles some Asian flair.
- Add in extra spices and herbs . Don’t be afraid to get creative with your seasonings! You can add in things like fresh garlic, mustard seeds, bay leaves, coriander seeds, green onions, etc.
- Experiment with different veggies . Pickling isn’t just limited to cucumbers! You can also try pickling other veggies like carrots, asparagus, green beans, and more.
My Favourite Ways to Use Homemade Pickles
Slice these pickles and add them to this chopped cheese sandwich or my easy grillable veggie burgers . Diced pickles are also a great addition to vegan chickpea tuna salad and tofu egg salad .
How to Store
Store homemade pickles in the refrigerator for up to 2 weeks. Use clean utensils when retrieving pickles from the jar to avoid contamination and maximize their storage life.
More Pickle Recipes
- Quick Pickled Red Onions
- Quick Pickled Cabbage (+ How To Pickle Any Vegetable)
- Quick Pickled Radishes
- Carrot Lox
Ingredients
- 4 small cucumbers , or several mini cucumbers or 2 medium to large cucumbers
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 teaspoons sea salt
- 1 tablespoon coconut sugar , or cane or brown sugar
- Lime slices , optional
- Handful of peppercorns + fresh dill + any additional seasonings, cumin seeds, jalapeño etc.
Instructions
- Wash, dry, and slice the pickles. Add them tightly packed to a mason jar (you might need two jars). Set aside for now.
- In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
- Remove from heat and let cool for 1 minute.
- Pour the liquid into the mason jar(s) and completely cover the cucumbers. Add in the lime slices (optional), and shake slightly to mix everything together.
- Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle for 24-48 hours, the flavours meld incredibly. I tried mine 48 hours later and they were perfect.
- They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
Notes
How to Make Pickles
Ingredients
- 4 small cucumbers or several mini cucumbers or 2 medium to large cucumbers
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 teaspoons sea salt
- 1 tablespoon coconut sugar or cane or brown sugar
- Lime slices optional
- Handful of peppercorns + fresh dill + any additional seasonings, cumin seeds, jalapeño etc.
Instructions
- Wash, dry, and slice the pickles. Add them tightly packed to a mason jar (you might need two jars). Set aside for now.
- In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
- Remove from heat and let cool for 1 minute.
- Pour the liquid into the mason jar(s) and completely cover the cucumbers. Add in the lime slices (optional), and shake slightly to mix everything together.
- Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle for 24-48 hours, the flavours meld incredibly. I tried mine 48 hours later and they were perfect.
- They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
Video
Notes
Nutrition
How to Make Pickles https://jessicainthekitchen.com/how-to-make-pickles/ January 4, 2025
Hearty taco soup is a satisfying meal that packs in a whole lot of flavour! With a zesty broth, lots of beans, and veggies, this soup recipe is always a hit.
I love jackfruit tacos and my favourite vegan tacos for Taco Tuesday. But, when the weather’s chilly, it’s time to change things up and put this vegan taco soup on the menu! Black beans, kidney beans, corn, bell peppers, and diced tomatoes are simmered in a rich, spicy broth made with traditional taco spices like cumin and smoked paprika. And, just like with traditional tacos, you can’t skip the toppings! Add fresh avocado, cilantro, and crumbled tortilla chips for the perfect finishing touches.
Why You’ll Love This Taco Soup Recipe
- Full of bold Tex-Mex flavour . With traditional taco seasonings and veggies, this vegan taco soup is bursting with rich, robust flavours that will make your mouth water.
- Easy to make . This recipe requires minimal prep work, and it’s done in under an hour. Plus, a lot of the cooking time is hands-off, freeing you up to do other things!
- Perfect for meal prep . Taco soup keeps well in the fridge or freezer, making it a great option for meal prep. You can also save leftovers for a quick lunch or dinner option.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Onion
- Red bell pepper – Yellow or orange bell pepper have a similar flavour and can be swapped in if you’d like.
- Garlic
- Seasonings – Ground cumin, smoked paprika, dried oregano, ground coriander, along with salt and pepper. Note that if you don’t use the green chili pepper then you’ll also need chili powder.
- Beans – I use a combination of black beans and red kidney beans, but you could use two cans of one variety if you prefer one over the other.
- Corn kernels
- Tomatoes – Diced tomatoes (fire-roasted is best) and crushed tomatoes.
- Vegetable broth – Here’s my homemade vegetable broth recipe.
- Green chili pepper
- Fresh lime juice
- Garnishes – Avocado, cilantro, and/or tortilla chips, or your favourite taco toppings. ( Vegan cheese would be great too!)
How to Make Taco Soup
Sauté onion, pepper, and garlic.
- Sauté the veggies . Cook the onion and pepper with the oil in a large pot over medium heat until they’re softened. Stir in the garlic and cook until fragrant.
- Add the spices . Stir in the chili powder (if not using fresh chilis), cumin, smoked paprika, oregano, and ground coriander and cook until they’re aromatic.
- Simmer . Add the remaining ingredients. Bring the taco soup to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
- Season and serve . Season to taste, add a squeeze of lime juice, and ladle into bowls. Garnish as desired and enjoy!
Tips for Success
- Chop the vegetables evenly . You want the onions and peppers to all be roughly the same size so they’re all tender at the same time.
- Adjust spice levels to your preference . Add cayenne for a kick of heat, or adjust the amount of chili pepper to make your taco soup spicier or milder.
- Make it creamy . Stir cashew cream or vegan sour cream into the soup after removing it from the heat, or serve with a dollop of either option on top.
What to Serve With Taco Soup
In addition to the tortilla chips, avocado, and cilantro, you can serve this taco soup with cornbread muffins or my favourite vegan cornbread recipe.
How to Store and Reheat
- Refrigerator : Transfer leftover taco soup to an airtight container and refrigerate for up to 5 days.
- Freezer : Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat : Warm leftovers in the microwave or on the stovetop in a pan over medium heat.
More Vegan Soup Recipes
- French Onion Soup
- Vegan Chicken Noodle Soup
- Gnocchi Soup
- Thai Coconut Curry Soup
- Creamy Tomato Soup with Cheesy Croutons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion , diced
- 1 red bell pepper , diced
- 3 cloves garlic , minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 (15-ounce) can black beans , drained and rinsed 425 g
- 1 (15-ounce) can red kidney beans , drained and rinsed 425 g
- 1 (15-ounce) can corn kernels , drained 425 g
- 1 (15-ounce) can diced fire-roasted tomatoes , or diced tomatoes 425 g
- 1 (15-ounce) can crushed tomatoes , 425 g
- 4 cups vegetable broth , 950 ml
- 1 green chili pepper , sliced, or 2 teaspoons chili powder
- Salt and pepper , to taste
- 1 tablespoon fresh lime juice
- 1 avocado , sliced, optional for garnish
- fresh cilantro , chopped, optional for garnish
- tortilla chips , optional for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and bell peppers, and sauté for about 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add the spices: Stir in the chili powder (if you don’t use the fresh chili peppers), cumin, smoked paprika, oregano, and ground coriander. Cook for 1-2 minutes to toast the spices.
- Add the black beans, kidney beans, corn, fire roasted tomatoes, crushed tomatoes, and vegetable broth, sliced chili pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, stirring occasionally.
- Taste the soup and add salt, pepper, and lime juice. Adjust any seasonings to your liking.
- Ladle the soup into bowls. Garnish with sliced avocado, fresh cilantro, and tortilla chips if desired.
Notes
- Refrigerator : Transfer leftover taco soup to an airtight container and refrigerate for up to 5 days.
- Freezer : Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat : Warm leftovers in the microwave or on the stovetop in a pan over medium heat.
