Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy!
Elevate your meals with this Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy! Bursting with vibrant flavors and crunchy textures, these homemade pickles are perfect for snacking or as a delightful addition to any dish. Ready in just 15 minutes, they require no special equipment and can be customized to suit your taste preferences. Enjoy them chilled as a refreshing side, atop sandwiches, or added to salads for an extra zing of flavor. With a shelf life of up to three weeks in the fridge, these pickles are a convenient way to incorporate nutritious veggies into your diet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings (about half a cup each) 1x
- Category: Snack/Side Dish
- Method: Pickling
- Cuisine: American
Ingredients
Scale
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
- 1 red bell pepper, sliced
- 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
- In a large bowl, combine the cauliflower florets, sliced carrots, cucumbers, red bell pepper strips, green beans, and minced garlic.
- In a saucepan, mix white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and optional red pepper flakes. Bring to a boil while stirring until dissolved.
- Pour the hot brine over the mixed vegetables until fully submerged.
- Allow to cool at room temperature before transferring into jars.
- Seal tightly and refrigerate for at least 24 hours before enjoying.
Nutrition
- Serving Size: Approximately 1/2 cup (120g)
- Calories: 40
- Sugar: 6g
- Sodium: 590mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg