Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy!
Whip up a batch of these vibrant Homemade Refrigerator Pickled Vegetables and elevate your snack or mealtime with a crunch! This easy recipe brings a tangy, colorful addition to your table that’s as delightful to look at as it is to eat. Perfect for beginners, these pickles are foolproof and fantastic!
Ingredients
Scale
- 2 cupscauliflower florets
- 1 cupsliced carrots
- 1 cupsliced cucumbers
- 1red bell pepper, sliced into strips
- 1 cupgreen beans, trimmed
- 3cloves garlic, minced
- 2 cupswhite vinegar
- 2 cupswater
- 2 tablespoonssalt
- 1 tablespoonsugar
- 2 teaspoonsmustard seeds
- 1 teaspoonblack peppercorns
- 1/2 teaspoonred pepper flakes (optional)
Instructions
- Combine cauliflower, carrots, cucumbers, red bell pepper, and green beans in a large bowl.
- In asaucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar dissolve.
- Pour the hot liquid over the vegetables, ensuring they are submerged. Cool to room temperature.
- Transfer vegetables and liquid into jars, ensuring vegetables are fully submerged. Seal jars tightly.
- Refrigerate for at least 24 hours. Enjoy chilled!
Notes
For added crunch, soak vegetables in ice water before pickling.
Customize your pickles with different herbs andspiceslike dill or coriander seeds.
Nutrition
- Calories: 35 kcal
- Sugar: 1.5 g
- Fat: 0.5 g
- Carbohydrates: 6 g
- Protein: 1 g