Refrigerator Pickled Vegetables: Fresh Crunch in Every Bite

Transform neglected veggies into Refrigerator Pickled Vegetables with a crispy crunch and zesty flavor in every bite!

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Prep Time 15

Cook Time 5

Refrigeration Time 24

Total Time 44

Servings: 4 jars

Course: Food FAQs

Cuisine: Pickling

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Carrots Cut into bite-sized shapes
1 head Cauliflower Use small florets
2 medium Cucumbers Small Kirby or regular
4 cloves Garlic Whole cloves
1 cup Green Beans Trimmed and halved
1 medium Red Bell Pepper Cut into strips or chunks

For the Brine

1 cup Water Dilutes the brine
1 cup White Vinegar At least 5% acidity
2 tablespoons Salt Regular or kosher
2 tablespoons Sugar Balances acidity

For the Spices

1 tablespoon Mustard Seeds Yellow or brown
1 teaspoon Black Peppercorns Adds warmth
1 teaspoon Red Pepper Flakes Optional for heat

Equipment

quart-sized mason jars
Saucepan
cutting board

Method

Step-by-Step Instructions

Wash your fresh vegetables thoroughly under cold water and cut them into uniform sizes.
Pack clean quart-sized mason jars with the vegetable medley, adding garlic cloves and spices.
In a saucepan, combine equal parts water and vinegar, salt, and sugar; heat until dissolved.
Pour the brine over the packed vegetables, ensuring they are fully submerged.
Seal the jars 'fingertip tight' and allow to cool at room temperature for 30 minutes before refrigerating.
Let the pickled vegetables sit in the fridge for at least 24 hours before enjoying.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 560IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Use fresh, crisp vegetables and allow 2-3 days for optimal flavor enhancement.

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