Delicious Recipes

Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy!

By Emma :

Everyday Culinary Delights👩‍🍳

Easy Refrigerator Pickled Vegetables Recipe - Quick & Tangy!

Oh, how I cherish the art of pickling! Today, I’m beyond thrilled to share with you a recipe that is not only a feast for the tastebuds but also a vibrant spectacle for the eyes: Homemade Refrigerator Pickled Vegetables. Crunchy, tangy, and bursting with flavor, these pickles are everything your snack game has been missing!

Introduction

Before we dive into the brine and spices, let me express my heartfelt gratitude for the simple joys that homemade pickles bring into our lives. Whether it’s adding a zesty kick to your sandwiches or simply enjoying them straight out of the jar, these pickled vegetables are a testament to the beauty of preserving. And believe me, once you try your hand at making these, store-bought pickles will just not be the same!

Ingredients of Refrigerator Pickled Vegetables

  • 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 for a bit of heat)

Directions

  1. In a large bowl, mix together cauliflower, carrots, cucumbers, red bell pepper, and green beans.
  2. In a medium saucepan, combine vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes. Bring the mixture to a boil, stirring until the salt and sugar dissolve completely.
  3. Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged. Allow them to cool to room temperature.
  4. Transfer the cooled vegetables and liquid into jars, making sure the vegetables are fully submerged. Seal the jars tightly.
  5. Refrigerate the jars for at least 24 hours to let the flavors meld. The longer, the tastier!

Refrigerator Pickled Vegetables Helpful Tips

  • Jar Selection: Use glass jars with tight-sealing lids to keep your pickles fresh and crunchy.
  • Vegetable Crunch: For extra crunch, soak your vegetables in ice water for an hour before pickling.

Substitutions/Variations

  • Vinegar Varieties: Swap white vinegar with apple cider vinegar for a slightly sweeter tang.
  • Spice It Up: Add dill, coriander seeds, or even a cinnamon stick to the pickling mix for different flavor profiles.

Frequently Asked Questions

Q: Can I use other vegetables?
A: Absolutely! Feel free to add onions, radishes, or even cherry tomatoes into the mix.

Q: How long do these pickles last?
A: When stored properly in the refrigerator, these pickles can last up to a month.

Refrigerator Pickled Vegetables Storage Instructions

Ensure your pickles are always submerged in the brine and stored in airtight containers in the refrigerator. They’ll be good for up to a month.

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Embrace the joy of pickling with this easy, delightful recipe. Perfect for beginners and seasoned picklers alike, these refrigerator pickled vegetables are sure to add that extra zing to your meals and snacks. Happy pickling!

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Easy Refrigerator Pickled Vegetables Recipe - Quick & Tangy!

Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy!


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  • Author: Emma
  • Total Time: 20 minutes + cooling and chilling time
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

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 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

  1. Combine cauliflower, carrots, cucumbers, red bell pepper, and green beans in a large bowl.
  2. In a saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar dissolve.
  3. Pour the hot liquid over the vegetables, ensuring they are submerged. Cool to room temperature.
  4. Transfer vegetables and liquid into jars, ensuring vegetables are fully submerged. Seal jars tightly.
  5. Refrigerate for at least 24 hours. Enjoy chilled!

Equipment

Notes

  • For added crunch, soak vegetables in ice water before pickling.
  • Customize your pickles with different herbs and spices like dill or coriander seeds.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Snacks
  • Method: Pickling
  • Cuisine: International

Nutrition

  • Serving Size: 1 serving
  • Calories: 35 kcal
  • Sugar: 1.5 g
  • Sodium: 1750 mg
  • Fat: 0.5 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 0 mg

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