Easy Refrigerator Pickled Vegetables
This quick and easy recipe for refrigerator pickled vegetables adds a vibrant tang and crunch to your meals. Perfect for healthy snacking or as a flavorful side dish!
Equipment
- Medium saucepan
- Sterilized Jar
Ingredients
Mixed Vegetables
- 2 cups mixed vegetables (carrots, cucumbers, bell peppers) cut into similar-sized pieces
Brine
- 1 cup vinegar white or apple cider vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 1 tsp mustard seeds
- 1 tsp peppercorns
- 2 cloves garlic smashed
Instructions
- Wash and cut your mixed vegetables into similar-sized pieces for even pickling.
- In a saucepan, combine vinegar, water, sugar, and salt. Heat until sugar and salt dissolve completely.
- Add mustard seeds and peppercorns, simmer for a few minutes to infuse the brine with spice flavors.
- Add smashed garlic to the brine and stir well.
- Pack the prepared vegetables into a sterilized jar tightly but without crushing them.
- Pour the warm brine mixture over the vegetables until fully submerged.
- Allow the jar to cool at room temperature for 10–15 minutes before sealing.
- Seal the jar tightly and refrigerate for at least 24 hours before serving.
- Enjoy your tangy, crunchy pickled vegetables as a snack or side dish!
Notes
Use any combination of your favorite vegetables, such as radishes, cauliflower, or green beans. These pickled veggies last up to two weeks in the fridge and taste better with time!