These Crunchy Tangy Refrigerator Pickled Vegetables are a zesty, flavorful, and refreshing way to enjoy fresh produce. Made with cauliflower, carrots, cucumbers, bell peppers, and green beans, these quick pickles are easy to prepare and don’t require any canning! Perfect as a snack, sandwich topping, or side dish, they’re ready to enjoy after just 24 hours of chilling.
Why You’ll Love This Recipe
- Quick & Easy: No canning required—just mix, cool, and refrigerate.
- Crunchy & Tangy: Crisp vegetables infused with a perfect balance of vinegar, garlic, and spices.
- Customizable: Use any combination of vegetables and adjust spice levels to taste.
- Healthy & Refreshing: Low-calorie and packed with nutrients.
- Great for Meal Prep: Stays fresh in the fridge for up to 1 month.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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
- 3 cloves garlic, minced
Pickling Brine
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon red pepper flakes (optional, for heat)
Directions
Step 1: Prepare the Vegetables
- In a large bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
- Set aside while you prepare the pickling brine.
Step 2: Make the Pickling Brine
- In a medium saucepan, combine vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes.
- Bring to a boil, stirring until salt and sugar dissolve.
- Remove from heat.
Step 3: Pickle the Vegetables
- Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged.
- Let the mixture cool to room temperature (about 30 minutes).
Step 4: Store & Chill
- Transfer the vegetables and brine into clean jars, making sure they are fully covered with liquid.
- Seal the jars tightly and refrigerate for at least 24 hours before serving.
- Pickled vegetables will stay fresh in the refrigerator for up to 1 month.
Servings and Timing
- Servings: Makes about 4 cups
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cooling Time: 30 minutes
- Total Time: 20 minutes + chilling time
Variations
- Sweeter Pickles: Add an extra ½ tablespoon sugar for a milder tang.
- Spicier Pickles: Increase red pepper flakes or add sliced jalapeños.
- Different Vinegar: Use apple cider vinegar or rice vinegar for a unique flavor.
- Extra Herbs: Add fresh dill, thyme, or rosemary for herbal notes.
- Garlic-Lovers: Increase garlic cloves to enhance the flavor.
Storage and Shelf Life
- Refrigeration: Store in airtight jars for up to 1 month.
- Freezing: Not recommended, as freezing changes the texture.
- Serving Tip: For best flavor, let the pickled veggies sit for at least 24 hours before enjoying.
FAQs
Can I use other vegetables?
Yes! Try adding radishes, onions, asparagus, or zucchini.
How long do these pickles last?
They stay fresh for up to 1 month in the fridge.
Do I have to boil the brine?
Yes! Boiling helps dissolve the salt and sugar and enhances the flavor infusion.
Can I reuse the brine for another batch?
It’s best to make a fresh batch to maintain optimal flavor and safety.
What type of vinegar is best for pickling?
White vinegar is classic, but apple cider vinegar or rice vinegar also work well.
How do I make them less tangy?
Reduce the vinegar slightly and add an extra tablespoon of sugar.
Can I make these shelf-stable?
No, this is a refrigerator pickling recipe and is not meant for canning.
Do I need to sterilize my jars?
Since these are refrigerator pickles, clean jars are fine—no need for sterilization.
How do I serve pickled vegetables?
Enjoy them as a snack, side dish, salad topping, or on sandwiches.
Can I pickle the vegetables whole?
Yes, but slicing them allows the brine to penetrate more quickly.
Conclusion
These Crunchy Tangy Refrigerator Pickled Vegetables are an easy, no-fuss way to enjoy homemade pickles with bold flavor and a satisfying crunch. Whether you love them as a snack, topping, or side dish, they’re a versatile and healthy addition to any meal. Try this quick-pickling method today and enjoy delicious homemade pickles in just 24 hours!
Print
- Total Time: 20 minutes + chilling time
- Yield: About 4 cups 1x
- Diet: Vegan
Description
Enjoy the zesty, crisp flavor of these Crunchy Tangy Refrigerator Pickled Vegetables! Made with fresh cauliflower, carrots, cucumbers, and peppers, these quick and easy homemade pickles are perfect for snacking, sandwiches, or charcuterie boards. No canning required—just 20 minutes of prep and a simple brine for a delicious, tangy crunch!
Ingredients
For the 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)
- 3 cloves garlic (minced)
For the 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 bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
- Make the Brine:
- In a medium saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil.
- Stir until salt and sugar are fully dissolved.
- Pickle the Vegetables:
- Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged.
- Allow to cool to room temperature.
- Store & Chill:
- Once cooled, transfer the vegetables and liquid into glass jars, making sure all veggies are covered in brine.
- Seal the jars tightly and refrigerate for at least 24 hours before serving.
- Serve & Enjoy:
- Enjoy the pickled vegetables as a tangy snack, side dish, or sandwich topping!
Notes
- Adjust Heat: Increase or decrease the red pepper flakes for your spice preference.
- Storage: Pickles will stay fresh in the refrigerator for up to 1 month.
- Variation: Try adding radishes, jalapeños, or onions for extra variety!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiments, Side Dish
- Method: Quick Pickling
- Cuisine: American, International
