Description
These crunchy, tangy refrigerator pickled vegetables are the perfect snack, side, or topping for sandwiches and salads. No canning required—just a quick prep and a chill in the fridge yields bold, zesty results in hours.
Ingredients
Scale
- 2 cups sliced cucumbers
- 1 cup julienned carrots
- 1 cup sliced red bell pepper
- 1 cup cauliflower florets
- 1 cup green beans, trimmed
- 3 garlic cloves, smashed
- 1 tsp mustard seeds
- 1 tsp peppercorns
- 1 tsp red pepper flakes (optional)
- 1½ cups white vinegar
- 1½ cups water
- 2 tbsp kosher salt
- 2 tbsp sugar
- Fresh dill sprigs (optional)
Instructions
- Wash and prepare all vegetables. Cut into desired shapes/sizes for pickling.
- Divide the vegetables among clean glass jars (mason jars work well).
- Add a clove of garlic, mustard seeds, peppercorns, and red pepper flakes (if using) to each jar. Add dill sprigs if desired.
- In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
- Carefully pour the hot brine over the vegetables in each jar, ensuring they are completely submerged.
- Let jars cool to room temperature uncovered, then seal with lids.
- Refrigerate for at least 24 hours before eating, though flavor improves after 48–72 hours.
- Keep refrigerated and consume within 2–3 weeks.
Notes
- You can mix and match vegetables based on preference—radishes, onions, and zucchini also work well.
- Adjust the spice level with more or less red pepper flakes.
- Use apple cider vinegar for a fruitier, deeper flavor profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 25 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg