Description

This recipe for Easy Refrigerator Pickled Vegetables offers a simple way to enjoy a tangy, crunchy snack or a flavorful addition to meals. Combining fresh cauliflower, carrots, cucumbers, bell peppers, and green beans with a savory brine made from vinegar, spices, and garlic, these pickles develop vibrant flavors after just 24 hours in the fridge. Perfect for quick pickling without the need for canning, these veggies are crisp, zesty, and customizable with optional red pepper flakes for a spicy kick.

Ingredients

Scale

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

Brine

2 cups white vinegar
2 cups water
2 tbsp salt
1 tbsp sugar
2 tsp mustard seeds
1 tsp black peppercorns
½ tsp red pepper flakes (optional)

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Instructions

Prepare Vegetables: Wash and slice the cauliflower florets, carrots, cucumbers, red bell pepper, and green beans. Place the prepared vegetables evenly into clean glass jars, ensuring they are packed but not smashed.
Make Brine: In a saucepan, combine white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and minced garlic. Bring the mixture to a boil over medium-high heat, stirring occasionally until the salt and sugar have fully dissolved.
Pour Brine Over Vegetables: Carefully ladle the hot brine into the jars, fully covering the vegetables to ensure they are submerged for proper pickling.
Add Red Pepper Flakes and Seal Jars: If desired, sprinkle red pepper flakes into each jar for added heat. Seal the jars tightly with their lids.
Cool and Refrigerate: Allow the jars to cool to room temperature, then place them in the refrigerator. Let the vegetables pickle for at least 24 hours before consuming to develop full flavor.

Notes

Use clean, sterilized jars to extend shelf life and prevent contamination.
Adjust the amount of sugar and salt to suit your taste preferences.
For crunchier pickled vegetables, blanch green beans and carrots briefly before packing.
These pickled vegetables are best consumed within 2 weeks while stored refrigerated.
Feel free to substitute or add other firm vegetables like radishes or cherry tomatoes.