Easy Refrigerator Pickled Vegetables
This easy refrigerator pickled vegetables recipe is a quick way to enjoy a tangy and crunchy side dish.
Equipment
- Quart-size canning jars
- medium saucepan
- Glass measure with spout or ladle
Ingredients
The Vegetables
- 2 pounds combination of cauliflower florets, green beans, carrots, pickling cucumbers, red bell pepper, and/or sweet onions
- 1-2 jalapeño, Serrano, or red chili peppers (optional) (or ¼-1/2 teaspoon crushed red pepper per jar, or more to taste)
The Herbs/Spices
- 6-8 sprigs fresh dill (may substitute 1 teaspoon dried dill)
- 1 teaspoon celery seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
The Brine
- 4 cups water
- 8 cloves garlic (peeled and left whole)
- 2 cups distilled white vinegar (5% acidity)
- ¼ cup granulated sugar (optional, can adjust to taste)
- 2 tablespoons kosher salt
Instructions
Preparation
- To prep the vegetables: Cut the cauliflower into small florets, slice the carrots, trim green beans, and prepare cucumbers and onions as described.
- In each jar, place dill and pack with the vegetable mix. Add optional hot pepper and seeds.
Brine Preparation
- In a saucepan, boil water and garlic for 5 minutes. Add vinegar, sugar, and salt; dissolve.
- Remove garlic from brine; place 4 cloves in each jar and fill jars with hot brine.
- Let cool, cover, and refrigerate. Pickles are ready after 1 day; flavor improves over time.
Notes
Customize the vegetable mix, and adjust the sugar for tanginess. Pickles can last 2-3 months in the refrigerator.
Nutrition
Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin C: 15mgCalcium: 2mgIron: 2mg
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