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Easy Refrigerator Pickled Vegetables (Crunchy & Tangy!) Recipe

Easy Refrigerator Pickled Vegetables (Crunchy & Tangy!) Recipe
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5 from 15 reviews

This Easy Refrigerator Pickled Vegetables recipe offers a crunchy and tangy medley of cauliflower, carrots, cucumbers, bell pepper, and green beans soaked in a flavorful garlic-mustard seed brine. Quick to prepare and perfect for snacking or as a zesty side, these pickles develop their full taste after a few days in the fridge.

Ingredients

Scale

Vegetables

  • 2 cups crisp cauliflower florets
  • 1 cup sliced carrots (coins)
  • 1 cup sliced cucumbers (about 1/4-inch thick)
  • 1 red bell pepper, sliced
  • 1 cup fresh green beans, trimmed
  • 3 cloves garlic, minced

Brine

  • 2 tsp mustard seeds
  • 1 tsp whole black peppercorns
  • 1/2 tsp red pepper flakes (optional)
  • 2 cups white vinegar (5% acidity)
  • 2 cups water
  • 2 tbsp kosher or pickling salt
  • 1 tbsp sugar

Instructions

  1. Prep vegetables: Wash all vegetables thoroughly. Cut the carrots into coin slices, break the cauliflower into small florets, slice cucumbers about 1/4-inch thick, slice the red bell pepper, and trim the green beans. Ensure all pieces are uniform and bite-sized for even pickling.
  2. Make brine: In a medium saucepan, combine the white vinegar, water, kosher salt, sugar, minced garlic, mustard seeds, black peppercorns, and red pepper flakes if using. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the salt and sugar completely dissolve.
  3. Pour over veggies: Place all the prepared vegetables into a large heat-proof bowl. Carefully pour the hot brine over the vegetables, pressing them down gently to ensure they are fully submerged. Allow the mixture to cool at room temperature for about 1 hour to absorb flavors and reach safe handling temperature.
  4. Jar and cover: Pack the vegetables tightly into clean, sterilized glass jars. Ladle the cooled brine over the vegetables to cover them completely. If there isn’t enough liquid, top it off with a 50/50 mixture of vinegar and water. Seal the jars with airtight lids.
  5. Chill: Refrigerate the jars for at least 24 hours before eating to allow the flavors to meld. For best taste and crunch, wait 3 to 5 days. Keep refrigerated and consume within 2 to 3 weeks for optimal freshness and texture.

Notes

  • Use fresh, firm vegetables to ensure crunchiness in your pickles.
  • Adjust red pepper flakes amount to control the spice level.
  • Make sure jars and lids are clean and sterilized to prevent spoilage.
  • The pickles are best eaten within 2 to 3 weeks when kept refrigerated.
  • For a stronger tang, increase vinegar slightly but keep balance with water.
  • These are refrigerator pickles and should not be canned for shelf storage.

Nutrition

Keywords: refrigerator pickles, pickled vegetables, quick pickles, tangy pickles, crunchy veggies, easy pickles, homemade pickles

Find it online: https://cheframiflavor.com/easy-refrigerator-pickled-vegetables-crunchy-and-tangy-recipe/