Description
Learn how to make delicious homemade refrigerator pickled vegetables with this easy recipe. These tangy and crunchy pickled veggies are perfect for snacking, topping sandwiches, or serving as a side dish.
Ingredients
Scale
Cauliflower Pickles:
- 2 cups cauliflower florets
Carrot Pickles:
- 1 cup sliced carrots
Cucumber Pickles:
- 1 cup sliced cucumbers
Red Bell Pepper Pickles:
- 1 red bell pepper, sliced into strips
Green Bean Pickles:
- 1 cup green beans, trimmed
Pickling Liquid:
- 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
- Prepare Vegetables: In a large bowl, combine the cauliflower, carrots, cucumbers, red bell pepper, and green beans.
- Make Pickling Liquid: In a medium saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar dissolve.
- Pickle Vegetables: Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. Let cool to room temperature.
- Store: Transfer vegetables and liquid to clean jars or containers, ensuring veggies are covered. Seal tightly.
- Chill: Refrigerate for at least 24 hours before serving. Enjoy for up to 1 month.
Notes
- For best results, allow flavors to meld for a few days before consuming.
- You can customize the pickling spices to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer/Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 30
- Sugar: 2g
- Sodium: 580mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled vegetables, refrigerator pickles, homemade pickles, pickling recipe
