Refrigerator Pickled Vegetables

Why You’ll Love This Recipe

• Quick and Easy – No special equipment or canning required, just a simple boil-and-pour method.
• Customizable – Adjust the spice level and vegetable mix to suit your taste.
• Healthy and Low-Calorie – A guilt-free snack with only 35 calories per serving.
• Great for Meal Prep – Make a batch and enjoy them all week long.
• Versatile Use – Add them to sandwiches, wraps, or serve as a crunchy appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 for heat)

Directions

1. In a large bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
2. In a medium saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar dissolve.
3. Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged. Let cool to room temperature.
4. Once cooled, transfer the vegetables and liquid into jars, making sure they are fully submerged. Seal the jars tightly.
5. Refrigerate for at least 24 hours before serving. The flavors will deepen over time.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cooking Time: 5 minutes
• Total Time: 20 minutes (plus cooling and chilling time)
• Calories: 35 kcal per serving

Variations

• Different Vinegars – Try apple cider vinegar for a slightly sweeter taste or rice vinegar for a milder flavor.
• Spicy Kick – Add extra red pepper flakes or even sliced jalapeños for more heat.
• Herbs and Aromatics – Experiment with dill, bay leaves, or ginger for added depth.
• Sweeter Pickles – Increase the sugar slightly for a more balanced sweet-and-tangy flavor.
• Different Veggies – Swap in radishes, zucchini, or asparagus for variety.

Storage/Reheating

• Store the pickled vegetables in airtight jars in the refrigerator.
• They will stay fresh for up to 1 month.
• No reheating is needed—simply enjoy them chilled straight from the fridge.

FAQs

How long do refrigerator pickles last?

They last up to 1 month when stored in a sealed jar in the refrigerator.

Can I use other vegetables?

Yes! Try radishes, zucchini, asparagus, or even onions for a fun mix.

Do I need to sterilize the jars?

No, since these are refrigerator pickles, sterilization isn’t necessary—just use clean jars.

Can I use apple cider vinegar instead of white vinegar?

Yes, apple cider vinegar adds a slightly sweeter and milder tang.

How soon can I eat the pickles?

They are best after 24 hours, but the flavor deepens over time.

Can I reuse the pickling liquid?

Yes, but it may lose potency over time. If reusing, boil it again before using.

Are these pickles keto-friendly?

Yes! Just reduce or omit the sugar to keep them low-carb.

Can I make them less salty?

You can reduce the salt, but it helps with the pickling process and flavor.

Will they taste like store-bought pickles?

They have a fresher, crisper taste with more pronounced flavors than store-bought versions.

Can I make them spicy?

Absolutely! Add extra red pepper flakes, sliced jalapeños, or even a dash of hot sauce.

Conclusion

Homemade refrigerator pickled vegetables are a simple, flavorful, and healthy addition to any meal. Whether you enjoy them as a snack, a side dish, or a topping, they bring a bright, tangy crunch that’s hard to resist. Try this easy recipe today and elevate your snack game!

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