Crunchy Tangy Refrigerator Pickled Vegetables Recipe

Introduction

Crunchy Tangy Refrigerator Pickled Vegetables are a delightful way to add a burst of flavor and crispness to your meals. This easy pickling recipe combines fresh veggies with a zesty brine, perfect for snacking or as a tangy side dish. Ready in just a day, these pickles bring vibrant taste and crunch to your table.

Ingredients

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

1. Step 1: In a large mixing bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
2. Step 2: In a medium saucepan, mix white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and optional red pepper flakes. Bring to a boil and cook until the salt and sugar have fully dissolved.
3. Step 3: Pour the hot pickling liquid over the mixed vegetables, ensuring they are fully submerged.
4. Step 4: Allow the mixture to cool to room temperature before transferring the vegetables and brine into sealable jars.
5. Step 5: Seal jars tightly and refrigerate for at least 24 hours before serving to allow flavors to develop.

Tips & Variations

• For extra crunch, soak the vegetables in ice water for 30 minutes before pickling.
• Add fresh dill or garlic cloves to the jars for additional flavor.
• Adjust red pepper flakes according to your preferred spice level or omit for a milder pickle.
• Use apple cider vinegar instead of white vinegar for a slightly sweeter brine.

Storage

Store pickled vegetables in airtight jars in the refrigerator. They will keep well for up to 3 weeks. Always use a clean utensil to remove pickles to avoid contamination. For best texture and flavor, consume within two weeks. Enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this pickling recipe?

Yes, you can customize with vegetables like radishes, cherry tomatoes, or broccoli. Just be sure to slice them evenly for consistent pickling.

How long do these refrigerator pickles need before eating?

They require at least 24 hours in the refrigerator to develop flavor, but they taste even better after 2-3 days.

Crunchy Tangy Refrigerator Pickled Vegetables Recipe

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★★★★★

4.9 from 129 reviews

This Crunchy Tangy Refrigerator Pickled Vegetables recipe offers a vibrant and refreshing way to enjoy a medley of fresh vegetables with a tangy, slightly spicy pickling brine. Perfect as a crisp side dish or a flavorful addition to sandwiches and salads, these pickles are quick to prepare and develop their full flavor after a day in the fridge.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes plus 24 hours refrigeration
• Yield: 4–6 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

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

Pickling Brine

• 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

1. Prepare the Vegetables: In a large mixing bowl, combine the cauliflower florets, sliced carrots, sliced cucumbers, red bell pepper strips, and trimmed green beans to form the vegetable base for pickling.
2. Make the Pickling Brine: In a medium saucepan, combine the white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and optional red pepper flakes. Bring the mixture to a boil while stirring until the salt and sugar are fully dissolved.
3. Combine Vegetables and Brine: Pour the hot pickling liquid evenly over the mixed vegetables until they are completely submerged in the brine.
4. Cool and Refrigerate: Allow the jar with the vegetables and brine to cool to room temperature. Once cooled, seal the jar tightly and refrigerate for at least 24 hours to let the flavors meld and the pickling process develop.

Notes

• For best flavor, let the pickled vegetables sit for at least 24 hours before serving, although longer refrigeration improves the taste.
• You can adjust the amount of red pepper flakes or omit them completely to control the heat level.
• Ensure vegetables are fully submerged in the brine to prevent spoilage.
• Store refrigerated and consume within 2-3 weeks for optimal freshness.
• Use clean, sterilized jars to extend shelf life and maintain safety.

Keywords: pickled vegetables, refrigerator pickles, tangy pickles, crunchy pickles, quick pickles, easy side dish, vegan pickles