This recipe for refrigerator pickled vegetables is a breeze! It’s all about fresh veggies, a bit of salt, and vinegar for that tangy flavor. Perfect for brightening up meals!
I love how crunchy and colorful these pickles are. They make everything tastier—just toss them on a salad or a sandwich. Plus, you can eat them in a few hours! 😊
Key Ingredients & Substitutions
Vegetables: Carrots, cucumbers, and bell peppers are my favorites for color and crunch. You can swap in any veggies you like—try radishes, zucchini, or asparagus based on your preferences or what you have on hand!
Vinegar: White vinegar gives a sharp tang, but you can use apple cider vinegar for a milder, sweeter flavor. Just ensure it’s at least 5% acidity for safety when pickling.
Spices: Garlic and whole spices add depth. Feel free to add your favorites like coriander seeds or bay leaves. For a different kick, include fresh ginger slices!
Dill: Fresh dill is lovely if you have it, but dried dill works fine too. If you’re not a fan, just leave it out! You can also use other herbs like thyme or oregano for a unique twist.
How Can I Ensure My Pickles Are Crunchy?
To keep your pickles crisp, start with fresh vegetables. Avoid overcooking them and pack them tightly in the jars. Using ice water to soak the vegetables before pickling can help maintain their crunch, especially for cucumbers.
- Wash and slice veggies as uniformly as possible.
- Soak sliced cucumbers in ice water for 30 minutes before packing.
- Use a clean jar and make sure the brine fully covers the veggies.
Enjoy your crunchy, homemade pickled vegetables that add a vibrant flavor to any dish!
Easy Homemade Refrigerator Pickled Vegetables
Ingredients:
- 1 cup sliced carrots
- 1 cup cauliflower florets
- 1 cup sliced cucumbers
- 1 cup sliced bell peppers (any color)
- 1 cup green beans, trimmed
- 4 cloves garlic, peeled and halved
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes (optional for heat)
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons sugar
- 1 tablespoon salt
- Fresh dill sprigs or 1 teaspoon dried dill (optional)
Time Needed:
This recipe takes about 15 minutes to prep and assemble, plus at least 24 hours for the pickles to chill and develop their flavors in the refrigerator. Overall, you’ll spend a quick 15 minutes making it and just let them sit to do their magic!
Instructions:
1. Prepare Your Vegetables:
Start by washing all your vegetables thoroughly. Then, slice them into bite-sized pieces, making sure they’re all uniform so they pickle evenly. This gives you a delightful crunch in every bite!
2. Make the Brine:
In a small saucepan, mix the white vinegar, water, sugar, and salt. Heat over medium-high until it reaches a boil, stirring occasionally to help the sugar and salt dissolve completely. Once it’s boiling and everything is dissolved, take it off the heat and let it cool slightly for about 5-10 minutes.
3. Fill the Jars:
While the brine cools, grab some clean glass jars. In each jar, place a few garlic cloves, black peppercorns, mustard seeds, red pepper flakes (if you like a little heat), and dill. Then, tightly pack your chopped vegetables into the jars. Don’t be shy; pack them in there!
4. Add the Brine:
Carefully pour the warm brine over the vegetables in each jar, making sure they are fully submerged. You want to cover everything to ensure even pickling. If necessary, give the vegetables a little push with a clean utensil to ensure they’re under the brine.
5. Cool and Refrigerate:
Allow the jars to cool to room temperature. Once cooled, seal the jars with their lids and pop them in the refrigerator. It’s best to let them sit in the fridge for at least 24 hours before you dive in, but they’ll continue to get tastier over the next few days!
6. Enjoy!
Your fresh and tangy refrigerator pickled vegetables are ready to enjoy! They make a great snack or side dish and can last up to 2 weeks in the fridge. Dig in and enjoy the flavors you created!
FAQ for Easy Homemade Refrigerator Pickled Vegetables
Can I Use Different Vegetables for This Recipe?
Absolutely! Feel free to mix and match your favorite vegetables. Some great options include radishes, zucchini, asparagus, or even broccoli. Just be sure to prepare them into similar-sized pieces for even pickling.
How Long Do These Pickled Vegetables Last in the Refrigerator?
These refrigerator pickles can last up to 2 weeks in the fridge. Just make sure the vegetables are fully submerged in the brine to keep them fresh for longer!
Can I Adjust the Level of Spice in the Pickles?
Yes, you can easily customize the spice level! If you prefer a milder flavor, omit the red pepper flakes. For more heat, add extra or even try adding sliced jalapeños or hot peppers to the jars.
Is It Necessary to Use Sugar in the Brine?
The sugar balances out the acidity of the vinegar, but you can reduce or omit it if you’re watching your sugar intake. Keep in mind that the pickles may taste a bit tangier without it!
