Crunchy Tangy Refrigerator Pickled Vegetables
Discover the vibrant and zesty world of Crunchy Tangy Refrigerator Pickled Vegetables, an easy-to-make recipe that brings a burst of flavor to your meals. In just about 20 minutes, you can create these delightful pickles using fresh vegetables like cauliflower, carrots, cucumbers, and bell peppers, all immersed in a tangy pickling liquid that enhances their natural crunch. Perfect for elevating salads, sandwiches, or simply enjoying as a snack, these refrigerator pickles are not only delicious but also customizable to suit your taste preferences. With a shelf life of up to one month in the fridge, they’re an ideal addition to your meal prep routine.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 4 servings 1x
- Category: Condiment
- Method: Pickling
- Cuisine: American
Ingredients
Scale
- 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, mix together cauliflower florets, sliced carrots, cucumbers, red bell pepper strips, and green beans.
- In a medium saucepan, combine white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes. Bring to a boil until salt and sugar dissolve.
- Pour the hot pickling liquid over the mixed vegetables in the bowl. Ensure all veggies are submerged.
- Allow to cool to room temperature before transferring to jars with lids.
- Refrigerate for at least 24 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 3g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg