Description

This Crunchy Tangy Refrigerator Pickled Vegetables recipe features a vibrant mix of fresh cucumbers, carrots, red bell peppers, cauliflower, and green beans pickled in a flavorful brine of vinegar, water, salt, sugar, garlic, and spices. These quick and easy refrigerator pickles are perfect for adding a zesty crunch to your meals, requiring no canning and developing their tangy flavor after just a day in the fridge.

Ingredients

Scale

Vegetables

2 cups sliced cucumbers
1 cup julienned carrots
1 cup sliced red bell pepper
1 cup cauliflower florets
1 cup green beans, trimmed

Pickling Spices

3 garlic cloves, smashed
1 tsp mustard seeds
1 tsp peppercorns
1 tsp red pepper flakes (optional)
Fresh dill sprigs (optional)

Brine

1½ cups white vinegar
1½ cups water
2 tbsp kosher salt
2 tbsp sugar

Cook Mode Prevent your screen from going dark

Instructions

Prepare Vegetables: Wash all vegetables thoroughly. Slice cucumbers, julienne carrots, slice red bell peppers, separate cauliflower into florets, and trim green beans as desired for pickling.
Pack Jars: Divide the prepared vegetables evenly among clean glass jars, such as mason jars, ensuring enough space to fill with brine.
Add Spices: Place a smashed garlic clove, mustard seeds, peppercorns, and red pepper flakes (if using) into each jar. Add fresh dill sprigs for added flavor if desired.
Make Brine: In a saucepan, combine white vinegar, water, kosher salt, and sugar. Bring to a boil over medium heat, stirring occasionally until the salt and sugar are completely dissolved.
Pour Brine: Carefully pour the hot brine over the vegetables in each jar, making sure the vegetables are fully submerged under the liquid to avoid spoilage.
Cool and Seal: Allow the jars to cool to room temperature uncovered to prevent condensation, then securely seal each jar with a lid.
Refrigerate: Place the sealed jars in the refrigerator for at least 24 hours before consuming. For best tangy flavor, let them refrigerate for 48 to 72 hours.
Storage: Keep the pickles refrigerated and consume within 2 to 3 weeks for optimal freshness and safety.

Notes

Adjust red pepper flakes according to your desired spice level or omit entirely for mild pickles.
Ensure vegetables are fully submerged in brine to prevent spoilage and maintain crispiness.
Use clean, sterilized jars to extend shelf life and prevent contamination.
Refrigerator pickles do not require canning and must be kept chilled.
Flavor improves with longer refrigeration, but pickles are best within 2-3 weeks.
Fresh dill adds classic pickle flavor but can be omitted or substituted with other herbs like thyme or oregano.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Pickles & Preserves
Method: No-Cook
Cuisine: American