Description
Crunchy Tangy Refrigerator Pickled Vegetables are a delightful addition to meals and a fantastic way to preserve seasonal produce.
Ingredients
- 2 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
- 1 red bell pepper, sliced
- 1 cup green beans or other sturdy vegetables
- 2 cup vinegar
- 2 cup water
- 2 tablespoon salt
- 1 tablespoon sugar
- 2 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 2 to 4 garlic cloves
Instructions
1. Begin by washing your vegetables thoroughly under cold water. Cut each vegetable into uniform, bite-sized pieces or sticks, ensuring they will pickle evenly. Pack them tightly into clean, sterilized jars, leaving a little bit of space at the top.
2. In a medium-sized saucepan, combine the vinegar, water, salt, sugar, mustard seeds, black peppercorns, red pepper flakes, and garlic. Heat over medium until it reaches a simmer, stirring occasionally until the salt and sugar completely dissolve.
3. Once your brine is ready, carefully pour the hot mixture over the prepared vegetables in the jars. Make sure the vegetables are fully submerged; you can use a clean utensil to push them down if necessary.
4. Let the jars cool to room temperature. Once cooled, seal them tightly and transfer them to the fridge. For the best flavor and crunch, let your pickles chill for at least 24 hours.
Notes
For optimal freshness, store your pickled vegetables in the refrigerator in airtight containers. They can last for several weeks but will be tastiest within the first month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pickles
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 1g
- Sodium: 800mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg