Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy! Recipe

Introduction

This easy refrigerator pickled vegetables recipe offers a quick and tangy way to enjoy crisp, vibrant veggies. Perfect as a snack or a flavorful addition to meals, these pickles require no canning and are ready in just a day.

Ingredients

• 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. Step 1: Combine cauliflower, carrots, cucumbers, red bell pepper, and green beans in a large bowl.
2. Step 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. Step 3: Pour the hot liquid over the vegetables, ensuring they are fully submerged. Allow to cool to room temperature.
4. Step 4: Transfer the vegetables and pickling liquid into jars, making sure the vegetables stay submerged. Seal the jars tightly.
5. Step 5: Refrigerate for at least 24 hours before serving. Enjoy chilled!

Tips & Variations

• For extra crunch, soak your vegetables in ice water for about 30 minutes before pickling.
• Try adding herbs like dill or coriander seeds to vary the flavor.
• You can adjust the sugar and salt to match your taste preferences.

Storage

Store the pickled vegetables in the refrigerator in sealed jars. They will keep well for up to 2 weeks. Always use clean utensils to remove pickles to maintain freshness. Reheat is not necessary—these pickles are best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables for this recipe?

Yes! Feel free to substitute or add vegetables like radishes, green beans, or cherry tomatoes depending on your preference and availability.

Do I need to sterilize the jars for refrigerator pickles?

Since these are quick refrigerator pickles and not canned for shelf storage, thorough cleaning of jars is sufficient. Sterilization is not necessary but can help extend freshness.

Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy! Recipe

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A quick and tangy refrigerator pickled vegetables recipe featuring a vibrant mix of cauliflower, carrots, cucumbers, red bell pepper, and green beans. The vegetables are marinated in a flavorful brine made with vinegar, salt, sugar, and spices, offering a crunchy and refreshing snack or side dish ready in just 24 hours of refrigeration.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes plus 24 hours refrigeration
• Yield: About 4 cups of pickled vegetables 1x
• Category: Condiment
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

Pickling Brine

• 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. Prepare the Vegetables: Combine cauliflower florets, sliced carrots, cucumbers, red bell pepper strips, green beans, and minced garlic in a large bowl, ensuring an even distribution of all vegetables.
2. Make the Brine: In a saucepan, bring together white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and optional red pepper flakes to a boil. Stir continuously until the salt and sugar are fully dissolved into the liquid, creating a flavorful brine.
3. Pour Over Vegetables: Carefully pour the hot brine mixture over the vegetable bowl, making sure all the vegetables are completely submerged in the liquid. Allow the mixture to cool down to room temperature.
4. Jar the Pickles: Transfer the vegetables along with the cooled brine into clean jars. Ensure that the vegetables remain fully submerged to prevent spoilage, then seal the jars tightly with lids.
5. Refrigerate and Marinate: Place the sealed jars in the refrigerator and let the pickles marinate for at least 24 hours to develop their tangy and crisp flavor. Enjoy the pickled vegetables chilled as a snack or accompaniment.

Notes

• For extra crunchiness, soak the vegetables in ice water before pickling.
• Customize your pickled vegetables by adding herbs and spices like dill, coriander seeds, or bay leaves to suit your taste.
• Ensure vegetables are fully submerged in brine to prevent mold and spoilage.
• Use clean, sterilized jars for longer preservation and safety.

Keywords: pickled vegetables, refrigerator pickles, quick pickles, tangy pickles, easy vegetable pickles, homemade pickles, cauliflower pickles, cucumber pickles