Ball® Mediterranean Refrigerator Pickles

recipe for mediterranean refrigerator pickles from the Ball Canning cookbook

Ball® Mediterranean Refrigerator Pickles

Prep Time

20 minutes

Cook Time

10 minutes



Classic Mediterranean flavors from oregano, basil and citrus combine to create this simple Mediterranean Refrigerator Pickle recipe.

Because they’re refrigerated and not preserved for the pantry, you can get a little more creative with the vegetables and seasonings.

To see additional canning and preserving recipes from the Ball® Canning Back to Basics cookbook, click here!

Excerpted from Ball® Canning Back to Basics. Copyright © 2017 Hearthmark, LLC. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Change It Up! This recipe works with any combination of the following vegetables: asparagus, button mushrooms, green beans, cauliflower, eggplant, onions, radishes, bell peppers, chile peppers, cherry or grape tomatoes, or zucchini.


  • 2 pounds desired vegetables
  • 2 cups white vinegar or red wine vinegar (5% acidity), or balsamic vinegar, or a combination
  • 1 cup water
  • 1 tablespoon sugar
  • 1 tablespoon Ball® Salt for Pickling & Preserving
  • 2 tablespoons minced fresh oregano or basil
  • 2 teaspoons citrus zest
  • 1⁄4 teaspoon crushed red pepper
  • 4 garlic cloves, crushed
  • 2 small bay leaves


  • 1 Wash, trim, and peel vegetables; leave whole (depending on size), halve, quarter, slice, or chop.
  • 2 Bring the vinegar and next 8 ingredients to a boil in a small stainless-steel or enameled saucepan; reduce heat, and simmer 3 minutes, stirring to dissolve sugar and salt.
  • 3 Tightly pack the vegetables into 1 hot (1-quart) or 2 hot (1-pint) jars. Pour the hot brine over the vegetables to cover. Cover jar with lid; let stand 1 hour or until cooled to room temperature. Store in refrigerator for 3 weeks for the best flavor; consume within 3 months. (The longer the pickles stand in the refrigerator, the more flavorful they will become.)



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