Crunchy Tangy Refrigerator Pickled Vegetables
Description:
These Crunchy Tangy Refrigerator Pickled Vegetables are quick, easy, and bursting with flavor! Made with a simple vinegar brine, fresh veggies, and aromatic spices, these pickles are crisp, tangy, and perfect for adding a refreshing bite to sandwiches, salads, or charcuterie boards. Unlike traditional canned pickles, these require no special equipment and are ready in just a few hours!
Ingredients:
Vegetables (Choose Any or Mix & Match!):
- 1 cup carrots, julienned or sliced
- 1 cup cucumbers, sliced (Kirby or Persian work best)
- 1 cup cauliflower florets
- 1 cup bell peppers, sliced
- ½ cup red onions, thinly sliced
- ½ cup radishes, sliced
- 4-6 garlic cloves, smashed
Brine (for about 2-3 pint-sized jars):
- 1 ½ cups white vinegar (or apple cider vinegar for a sweeter tang)
- 1 ½ cups water
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon salt (non-iodized, like kosher or pickling salt)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds (or 2-3 fresh dill sprigs)
- ½ teaspoon red pepper flakes (optional for a spicy kick)
Instructions:
1. Prepare the Jars & Vegetables:
- Wash and sterilize your mason jars with hot water.
- Cut vegetables into desired shapes (thin slices, spears, or chunks).
2. Make the Brine:
- In a saucepan, combine vinegar, water, sugar, and salt. Heat over medium heat until sugar and salt dissolve.
- Remove from heat and let cool slightly.
3. Pack the Jars:
- Divide garlic, peppercorns, mustard seeds, and red pepper flakes evenly among the jars.
- Pack the prepared vegetables tightly into the jars.
4. Pour & Seal:
- Pour the warm brine over the vegetables, ensuring they are fully submerged.
- Seal jars with lids and let cool to room temperature.
5. Refrigerate & Wait:
- Place jars in the refrigerator. Let them sit for at least 24 hours for the flavors to develop.
- Enjoy within 2-4 weeks for the best crunch and taste!
Notes & Tips:
- For Extra Crunch: Use ice water to soak the vegetables for 30 minutes before pickling.
- Adjust Sweetness: For sweeter pickles, add up to ¼ cup sugar.
- Spicy Version: Increase red pepper flakes or add sliced jalapeños.
- Experiment with Herbs: Try fresh thyme, rosemary, or bay leaves for extra flavor.
- Use Different Vinegars: White, apple cider, or rice vinegar all work well.
Servings:
Makes 2-3 pint-sized jars of pickled vegetables
Nutritional Info (per serving, approx. ¼ cup pickles):
- Calories: 15-20 kcal
- Carbs: 4g
- Protein: 0.5g
- Fat: 0g
- Fiber: 1g
- Sugar: 2g
- Sodium: 200-300mg (varies based on salt use)
Benefits of Refrigerator Pickled Vegetables:
✅ Rich in Probiotics (if naturally fermented) – Helps gut health
✅ Low-Calorie & Fat-Free – Great for healthy snacking
✅ Loaded with Antioxidants – Vegetables retain their nutrients
✅ Improves Digestion – The acidity aids in digestion
✅ Versatile & Customizable – Works with almost any vegetable!
Q&A:
❓ How long do refrigerator pickles last?
They stay fresh for up to 4 weeks in the refrigerator.
❓ Can I reuse the brine?
Yes! Use it once more for a fresh batch or as a tangy salad dressing.
❓ Why are my pickles too soft?
Soft pickles can be due to overheating the veggies. Keep the brine warm, not boiling hot, when pouring.
❓ Can I use frozen vegetables?
No, fresh vegetables are best for maintaining crunchiness.
❓ What’s the best way to serve these?
Use them as a side dish, sandwich topping, taco garnish, or a salad ingredient!