Description
Refrigerator Pickled Vegetables offer a crunchy and tangy snack or side dish. This quick pickling method preserves the fresh flavors of your favorite vegetables.
Ingredients
- Fresh Vegetables: crisp cauliflower florets
- sliced carrots (coins)
- sliced cucumbers (about 1/4-inch thick)
- red bell pepper, sliced
- fresh green beans, trimmed
- Flavor Boosters: garlic, minced
- mustard seeds
- whole black peppercorns
- red pepper flakes (optional)
- Brine Base: white vinegar (5% acidity)
- water
- kosher or pickling salt
- sugar
Instructions
- Prepare the vegetables by washing and cutting them as needed.
- In a pot, combine white vinegar, water, kosher salt, and sugar. Heat until the salt and sugar dissolve.
- Add garlic, mustard seeds, black peppercorns, and red pepper flakes to the brine.
- Place the prepared vegetables in clean jars.
- Pour the hot brine over the vegetables, ensuring they are fully submerged.
- Seal the jars and let them cool to room temperature.
- Refrigerate for at least 24 hours before enjoying.
Notes
- Use a variety of vegetables for different flavors.
- Adjust the spice level by adding more or less red pepper flakes.
- The pickles can last for several weeks in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 50
- Sugar: 5g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Refrigerator Pickled Vegetables, quick pickles, homemade pickles