Description
Crunchy Tangy Refrigerator Pickled Vegetables are a quick and easy way to enjoy a vibrant mix of fresh veggies preserved in a flavorful brine. Perfect as a side dish or condiment, these pickles combine cauliflower, carrots, cucumbers, red bell peppers, and green beans with a tangy vinegar base spiced with garlic, peppercorns, mustard seeds, and optional red pepper flakes for a little heat. Ready in just over a day, they keep well refrigerated for up to two weeks and add a refreshing crunch to any meal.
Ingredients
Scale
Vegetables
- 2 cups cauliflower florets
- 1 cup carrot sticks
- 1 cup cucumber slices
- 1 cup red bell pepper strips
- 1 cup green beans, trimmed
- 3 garlic cloves, smashed
- 2 sprigs fresh dill (optional)
Brine
- 1 ½ cups white vinegar
- 1 ½ cups water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon red pepper flakes (optional)
Instructions
- Prepare Jars and Vegetables: Start by washing 2–3 clean glass jars with lids. Chop all the vegetables into bite-sized pieces suitable for pickling.
- Pack Jars: Evenly distribute the smashed garlic cloves, chopped vegetables, and fresh dill sprigs among the jars. Pack them tightly but carefully to avoid crushing the vegetables to maintain crunchiness.
- Make Brine: In a small saucepan, combine white vinegar, water, kosher salt, sugar, black peppercorns, mustard seeds, and optional red pepper flakes. Bring the mixture to a boil while stirring until the salt and sugar are fully dissolved.
- Pour Brine Over Vegetables: Carefully pour the hot brine into each jar, ensuring all the vegetables are fully submerged in the liquid to prevent spoilage.
- Cool and Refrigerate: Let the jars cool down to room temperature, then seal with their lids and place them in the refrigerator. Allow the pickles to sit for at least 24 hours before serving, preferably 2–3 days, for best flavor development.
Notes
- Feel free to swap or add vegetables like radishes, onions, or zucchini according to your preference.
- These pickles will keep fresh in the refrigerator for up to 2 weeks.
- Adjust the spiciness by increasing or decreasing the amount of red pepper flakes.
