Description
Refrigerator pickled vegetables are a fast and flavorful way to enjoy a tangy, crunchy snack without the need for traditional canning. This easy method ensures fresh, crisp, and customizable pickles in just 24 hours!
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 for heat)
Instructions
- In a large bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
- In a saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar dissolve.
- Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. Let the mixture cool to room temperature.
- Transfer the cooled vegetables and liquid into jars, making sure they are fully covered by the brine. Seal the jars tightly.
- Refrigerate for at least 24 hours to let the flavors meld. The longer they sit, the more delicious they become!
Notes
- Storage: Keep in an airtight jar in the refrigerator for up to one month.
- Customization: Add fresh herbs like dill, swap vinegar types, or adjust seasoning to suit your taste.
- Usage: Enjoy as a snack, sandwich topping, or salad enhancer.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Snack
- Method: Refrigerator Pickling
- Cuisine: Global