Crunchy Tangy Refrigerator Pickled Vegetables

by
  • Author: Emily Harper
  •  Total Time: 35 minutes (plus 24 hours refrigeration)
  •  Yield: 8 servings 1x

Master my quick and easy Refrigerator Pickled Vegetables recipe! No canning equipment needed for these crunchy, tangy pickles ready in 24 hours. Perfect for sandwiches, salads, and snacking!

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
  • ½ teaspoon red pepper flakes

Instructions

  1. Wash and cut all vegetables into uniform pieces.
  2. Sterilize jars and lids in hot, soapy water.
  3. Pack vegetables and garlic into jars, leaving 1 inch headspace.
  4. Combine vinegar, water, salt, and sugar in a saucepan; bring to a boil.
  5. Add mustard seeds, peppercorns, and red pepper flakes to the brine.
  6. Pour hot brine over vegetables, ensuring they’re completely covered.
  7. Seal jars and let cool to room temperature.
  8. Refrigerate for at least 24 hours before enjoying.
  9. Store in refrigerator for up to 4 weeks.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes

Leave a Comment