Crunchy Tangy Refrigerator Pickled Vegetables
A quick and vibrant way to enjoy crunchy pickled vegetables, perfect as a snack or side dish.
Ingredients
Vegetables
- 2 cups cauliflower florets Use fresh florets for the best crunch.
- 1 cup sliced carrots Cut uniformly for even pickling.
- 1 cup sliced cucumbers Choose firm cucumbers.
- 1 piece red bell pepper, sliced into strips
- 1 cup green beans, trimmed Use fresh, crisp beans.
- 3 cloves garlic, minced Adjust quantity based on garlic preference.
Pickling Liquid
- 2 cups white vinegar Can substitute with apple cider vinegar.
- 2 cups water
- 2 tablespoons salt Adjust to taste.
- 1 tablespoon sugar Increase for sweeter pickles.
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes Optional for heat.
Instructions
Preparation
- In a large bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
- In a medium saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar are dissolved.
- Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged. Allow to cool to room temperature.
- Once cooled, transfer the vegetables and liquid into jars, ensuring the vegetables are fully submerged. Seal the jars tightly.
- Refrigerate for at least 24 hours before serving.
Notes
Store jars in the fridge, fully sealed and kept cold. They stay best for up to 1 month; check smell and texture before eating. If liquid gets cloudy or off-smelling, discard for safety.