Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy!
Elevate your snacking game with this Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy! These vibrant, homemade pickles are perfect for adding a delightful crunch to any meal or enjoying as a refreshing snack. With just a quick 15-minute prep time, you can customize the mix of fresh vegetables based on what you have at home. The tangy brine made from vinegar and spices ensures these pickled veggies burst with flavor while being low in calories and packed with nutrients. Ready to impress at your next gathering or simply enhance your lunch? Dive into this easy recipe and enjoy the bright, zesty flavors!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Snack
- Method: Refrigerating
- Cuisine: American
Ingredients
Scale
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
- 1 red bell pepper, sliced into strips
- 1 cup green beans, trimmed
- 3 cloves garlic, minced
- 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)
Instructions
- In a large mixing bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
- In a saucepan over medium heat, mix vinegar, water, salt, sugar, mustard seeds, black peppercorns, and optional red pepper flakes. Stir until dissolved and bring to a boil.
- Pour the hot brine over the vegetables in the bowl, ensuring they are fully submerged.
- Allow cooling at room temperature for about 30 minutes before transferring to sterilized jars.
- Seal tight and refrigerate for at least 24 hours before enjoying.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 25
- Sugar: 3g
- Sodium: 450mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg