Crunchy Tangy Refrigerator Pickled Vegetables Recipe
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.
- 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
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
- 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.
- 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.
- Combine Vegetables and Brine: Pour the hot pickling liquid evenly over the mixed vegetables until they are completely submerged in the brine.
- 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
