Description
These homemade refrigerator pickled vegetables are crisp, tangy, and quick to prepare—no canning needed. Perfect for snacks, sides, or picnics!
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 (optional, for heat)
Instructions
1. Clean 2 quart-size glass jars thoroughly.
2. Slice vegetables uniformly and pack them tightly into jars.
3. In a saucepan, bring vinegar, water, salt, sugar, and spices to a boil until dissolved.
4. Add garlic to jars. Pour hot brine over veggies, leaving ½ inch of space.
5. Let cool for 30 minutes, then seal and refrigerate.
6. Chill for at least 24 hours before eating. Best after 48.
Notes
Store pickles in the fridge for 2–3 weeks.
Add fresh dill, jalapeños, or switch up the veggies for different flavor profiles.
Use glass jars with tight-fitting lids for best results.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 1g
- Sodium: 320mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg