Easy Refrigerator Pickled Vegetables (Crunchy & Tangy!)
Elevate your meals with Easy Refrigerator Pickled Vegetables (Crunchy & Tangy!), a vibrant and delicious way to add a refreshing crunch to any dish. This quick-pickling method is perfect for busy individuals, as it requires no canning and can be ready in just 30 minutes of hands-on work. Ideal for barbecues, picnics, or as a healthy snack, these pickled veggies pack a punch of flavor that’s sure to impress. Customize the spice level to suit your taste, and enjoy these tangy treasures for up to three weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Refrigerating
- Cuisine: American
Ingredients
Scale
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
- 1 red bell pepper, sliced
- 1 cup fresh green beans
- 2 cups white vinegar (5% acidity)
- 2 cups water
- 3 cloves garlic, minced
- 2 tsp mustard seeds
- 1 tsp whole black peppercorns
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp kosher or pickling salt
- 1 tbsp sugar
Instructions
- Prepare vegetables by washing and cutting them into uniform pieces.
- In a medium saucepan, combine vinegar, water, salt, sugar, minced garlic, mustard seeds, black peppercorns, and optional red pepper flakes; bring to a rolling boil.
- Place vegetables in a large heat-proof bowl and pour the hot brine over them. Allow cooling for about an hour.
- Pack tightly into clean glass jars and seal with lids; refrigerate for at least 24 hours before using.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 35
- Sugar: 3g
- Sodium: 410mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg