Summer Refrigerator Pickled Salad
📝 Description:
A no-cook, tangy, crunchy salad made with fresh vegetables and a vinegar-based brine. It’s ideal for picnics, BBQs, and meal prep. Bursting with summer flavor, it’s quick to prepare and keeps well in the fridge.
🧂 Ingredients (for approx. 4 quart jars):
- 3 medium cucumbers, thinly sliced
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 orange bell pepper, julienned
- 1 small red onion, thinly sliced
- 4 sprigs fresh dill
- 2 tbsp mustard seeds
- 2 tsp black peppercorns
- 4 cloves garlic, peeled and halved (optional)
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 cups water
- 1/4 cup sugar
- 2 tbsp kosher salt
🥣 Instructions:
- Prepare Jars: Sterilize jars with hot water and let them dry.
- Layer Veggies: Evenly distribute cucumbers, peppers, onion, garlic, and dill between the jars.
- Make Brine: In a pot, bring water, vinegars, sugar, salt, mustard seeds, and peppercorns to a boil. Stir until dissolved.
- Pour Brine: Carefully pour hot brine into each jar, covering the vegetables completely.
- Cool and Seal: Let jars cool to room temperature. Seal with lids and refrigerate for at least 24 hours before serving.
- Shake Gently Daily: Give the jars a gentle shake each day for best flavor.
🍽️ Servings:
- Makes 4 quart jars
- Each jar serves approximately 4–6 people as a side
🥗 Nutritional Info (Per Serving, approx. 1 cup):
- Calories: 40
- Carbs: 8g
- Sugar: 4g
- Fiber: 1g
- Fat: 0g
- Protein: 1g
- Sodium: 250mg (depending on salt usage)
🌟 Benefits:
- Low calorie & hydrating
- Rich in antioxidants (peppers & onions)
- Good source of probiotics (if fermented slightly longer)
- No artificial preservatives
- Perfect for weight management and digestion
💡 Tips:
- Use English cucumbers for fewer seeds and more crunch.
- Add a pinch of chili flakes for a kick.
- Store in fridge up to 2–3 weeks.
- Use rice vinegar for a milder flavor or balsamic for a twist.
❓ Q & A:
Q: Can I reuse the brine?
A: Yes, for a second batch within a week, but it may be less potent.
Q: Can I can these for shelf-stable storage?
A: This recipe is designed for refrigerator use only. For canning, use an approved canning process.
Q: Can I substitute the sugar?
A: Yes, use honey, maple syrup, or a sugar substitute like erythritol (adjust to taste).
Q: Are these fermented?
A: No, they are quick pickles. For fermentation, skip the vinegar and let them sit at room temperature for a few days.