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
Scale
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
