Refrigerator Pickled Vegetables: Fresh Crunch in Every Bite

Elevate your meals with vibrant Refrigerator Pickled Vegetables, a quick and healthy snack bursting with flavor.

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Prep Time 15

Cook Time 5

Refrigeration Time 48

Total Time 1 8

Servings: 4 jars

Course: Food FAQs

Cuisine: Preserving

Calories: 35

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

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

For the Brine

2 cups Water For dilution
2 cups White Vinegar At least 5% acidity
4 tablespoons Salt Regular or kosher
2 tablespoons Sugar

For the Spices

1 tablespoon Mustard Seeds
1 tablespoon Black Peppercorns
1 teaspoon Red Pepper Flakes Optional

Equipment

quart-sized mason jars
Saucepan
knife
cutting board

Method

Step-by-Step Instructions

Wash your fresh vegetables thoroughly under cold water. Cut the carrots and red bell pepper into bite-sized pieces, and break the cauliflower into small florets.
Fill quart-sized mason jars with your colorful vegetable medley, layering the veggies and adding a few whole garlic cloves and spices.
In a saucepan, combine equal parts water and white vinegar, add salt and sugar, and heat until dissolved.
Carefully pour the brine over the packed vegetables, ensuring full submersion with about ½ inch headspace.
Wipe the rims of the jars and seal 'fingertip tight' before cooling for about 30 minutes.
Refrigerate the jars and allow the pickled vegetables to sit for at least 24 hours for best flavor.

Nutrition

Serving: 1jarCalories: 35kcalCarbohydrates: 8gProtein: 1gSodium: 500mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 45IUVitamin C: 25mgCalcium: 2mgIron: 5mg

Notes

Choose fresh veggies for best results and leave enough space in jars for brine circulation.

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