Description
Enjoy the tangy, crunchy goodness of these refrigerator pickled vegetables with this simple and delicious recipe. Perfect as a side dish or snack!
Ingredients
Cucumbers:
2 cups sliced cucumbers;
Carrots:
1 cup carrot sticks;
Cauliflower:
1 cup cauliflower florets;
Red Onion:
1/2 cup red onion slices;
Garlic:
2 cloves, smashed;
Brine:
1 cup white vinegar, 1 cup water, 1 tablespoon sugar, 2 teaspoons salt, 1/2 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1/4 teaspoon crushed red pepper flakes (optional);
Additional:
Fresh dill sprigs (optional)
Instructions
- Pack the Vegetables: Pack the cucumbers, carrots, cauliflower, red onion, and garlic into a large glass jar or divide between two pint-sized jars.
- Prepare the Brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
- Add the Brine: Remove from heat and let cool slightly, then pour the brine over the vegetables, ensuring they are fully submerged. Add dill sprigs if using.
- Refrigerate: Seal the jar(s) with a lid and refrigerate for at least 12 hours before serving for best flavor.
Notes
- These pickles keep in the refrigerator for up to 2 weeks.
- Customize with green beans, radishes, or bell peppers for variety.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2g
- Sodium: 190mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
