Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy
Embark on a culinary adventure with this Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy! Transform fresh, crisp vegetables into vibrant, tangy bites that will elevate any meal. Perfect for snacking, enhancing salads, or serving at gatherings, these pickles burst with flavor and are incredibly easy to make at home. With a simple brine of vinegar, garlic, and spices, you can preserve the crunchiness of your favorite garden veggies. In just 24 hours, you’ll be ready to enjoy your colorful creations—each bite promising a delightful explosion of taste. Say goodbye to store-bought pickles and hello to this homemade delight that’s bound to become a staple in your kitchen!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Snack
- Method: Refrigerating
- Cuisine: American
Ingredients
Scale
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
- 1 red bell pepper, sliced into strips
- 1 cup green beans, trimmed
- 3 cloves garlic, minced
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare vegetables by washing and slicing them into uniform pieces.
- In a saucepan, combine vinegar, water, salt, sugar, mustard seeds, and black peppercorns; bring to a simmer until dissolved.
- Pour the hot brine over the prepared vegetables in a large bowl.
- Allow the mixture to cool to room temperature before transferring it into clean glass jars.
- Seal jars tightly and refrigerate for at least 24 hours before enjoying.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 30
- Sugar: 3g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg