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
- Combine cauliflower, carrots, cucumbers, red bell pepper, and green beans in a large bowl.
- In a saucepan, 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 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
