Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy!
Whip up a batch of these vibrant Homemade Refrigerator Pickled Vegetables and elevate your snack or mealtime with a crunchy, tangy bite! This easy recipe is perfect for beginners—no canning required! Just mix, pour, and refrigerate for a colorful, flavorful addition to sandwiches, salads, or charcuterie boards.
- Total Time: 20 minutes + cooling & chilling
Ingredients
Scale
- 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 tbsp salt
- 1 tbsp sugar
- 2 tsp mustard seeds
- 1 tsp black peppercorns
- ½ tsp red pepper flakes (optional, for heat)
Instructions
- Prep Vegetables – In a large bowl, combine cauliflower, carrots, cucumbers, bell pepper, and green beans.
- Make Brine – In a saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar dissolve.
- Pour & Cool – Pour the hot brine over the vegetables, ensuring they’re fully submerged. Let cool to room temperature (about 30 minutes).
- Jar & Chill – Transfer vegetables and brine into clean jars, seal tightly, and refrigerate for at least 24 hours before eating (best after 2-3 days!).
Notes
✔ Extra Crunch? Soak veggies in ice water for 10 minutes before pickling.
✔ Customize It! Swap in dill, coriander seeds, or jalapeños for different flavors.
✔ Storage Keeps well in the fridge for up to 3 weeks.
Nutrition
- Serving Size: ½ cup
- Calories: 35 kcal
- Sugar: 1.5g
- Carbohydrates: 7g
- Fiber: 2g