Why You’ll Love This Recipe
The beauty of this Easy Refrigerator Pickled Vegetables recipe lies in its simplicity and versatility. With minimal ingredients and no complicated canning process, you can enjoy vibrant, crunchy pickles in no time. The mix of cauliflower, cucumbers, carrots, bell pepper, and red onion soaks up a delicious brine made with vinegar, spices, and a hint of sweetness. It’s the perfect way to preserve your favorite vegetables and create a bold addition to your meals. Whether you’re snacking straight from the jar or adding a zesty touch to your dishes, these pickled vegetables will become a go-to staple in your kitchen.
Ingredients
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumber
- 1 red bell pepper, julienned
- 1 small red onion, thinly sliced
- 1 ½ cups white vinegar
- 1 ½ cups water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, smashed
- 1 teaspoon mustard seeds
- ½ teaspoon black peppercorns
- ¼ teaspoon red pepper flakes (optional)
- Fresh dill sprigs (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Vegetables:
Wash and prepare all the vegetables by cutting them into bite-sized pieces or slices. Pack them tightly into clean mason jars. - Make the Brine:
In a saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely. - Add Spices:
Remove the brine from the heat and stir in the smashed garlic, mustard seeds, black peppercorns, and red pepper flakes (if using). - Pour the Brine:
Carefully pour the hot brine over the vegetables in the mason jars, ensuring they are completely covered. - Add Dill (Optional):
If you’d like, add fresh dill sprigs to each jar for extra flavor. - Cool and Seal:
Let the jars cool to room temperature, then seal them with the lids. - Refrigerate:
Place the jars in the refrigerator and let them sit for at least 24 hours before serving. For the best flavor, enjoy the pickled vegetables within 2–3 weeks.
Servings and timing
This recipe makes approximately 4 servings.
- Preparation time: 15 minutes
- Cooking time: 5 minutes
- Total time: 20 minutes (plus 24 hours in the refrigerator for optimal flavor)
Variations
- Different Vegetables: You can substitute or add vegetables like zucchini, green beans, or radishes depending on what you have available.
- Spicy Pickles: For a hotter kick, increase the amount of red pepper flakes or add sliced jalapeños to the jars.
- Herb Variations: Experiment with other herbs like thyme, oregano, or rosemary in place of or in addition to the dill.
- Sweet Pickles: If you prefer a sweeter pickle, increase the sugar slightly or add a touch of honey to the brine.
Storage/Reheating
- Storage: Store the pickled vegetables in the refrigerator for up to 2–3 weeks. Always keep them tightly sealed to maintain their crispness and flavor.
- Reheating: These pickled vegetables are best enjoyed chilled straight from the fridge. Reheating is not necessary, as their flavors are most vibrant when served cold.
FAQs
1. Can I use any type of vinegar for this recipe?
Yes, you can use other types of vinegar like apple cider vinegar or rice vinegar, but white vinegar gives the pickles a classic tangy flavor.
2. Can I pickle other vegetables with this recipe?
Absolutely! You can pickle just about any vegetable, including green beans, asparagus, and even beets. Simply adjust the slicing and packing as needed.
3. How long do these pickled vegetables last?
These pickled vegetables will stay fresh in the refrigerator for up to 2–3 weeks. However, they tend to get even better the longer they marinate.
4. Do I need to sterilize the jars for refrigerator pickles?
No, sterilizing jars is not necessary for refrigerator pickles since they won’t be processed in boiling water. Just make sure the jars and lids are clean.
5. Can I reuse the brine for another batch of pickles?
While you can reuse the brine once or twice, the flavors will become more diluted with each use. It’s best to make fresh brine for each batch.
6. Can I make these pickled vegetables without sugar?
Yes, you can omit the sugar if you prefer a more savory pickle. You can also substitute with a sugar alternative like stevia or monk fruit, if desired.
7. Can I use a different kind of sweetener for this recipe?
Yes, you can use honey, maple syrup, or a sugar substitute like stevia for a more natural sweetener.
8. Are these pickled vegetables gluten-free?
Yes, this recipe is naturally gluten-free since it uses only fresh vegetables, vinegar, and spices with no gluten-containing ingredients.
9. How can I make these pickled vegetables spicier?
Increase the amount of red pepper flakes or add sliced fresh chilies or jalapeños to the jars for a spicier pickle.
10. Can I eat these pickled vegetables right away?
You can eat them after 24 hours of refrigeration, but they’ll taste even better if you let them sit for a few days to develop more flavor.
Conclusion
Easy Refrigerator Pickled Vegetables are the perfect addition to any meal. Whether you’re topping tacos, burgers, or grain bowls, or simply enjoying them as a snack, these pickles are crunchy, tangy, and bursting with flavor. With just a few ingredients and minimal effort, you can have a jar of vibrant, homemade pickles ready to enjoy in no time. Ideal for anyone who loves quick, healthy, and flavorful food, these pickled vegetables are a must-try!
Easy Refrigerator Pickled Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 20 minutes (plus 24 hours in the refrigerator)
- Yield: 4 servings
- Category: Side Dish
- Method: Refrigerating
- Cuisine: American
Description
Easy Refrigerator Pickled Vegetables offer a quick and convenient way to enjoy tangy, spicy, and slightly sweet pickled veggies without the need for traditional canning. These colorful and crunchy vegetables are ready to eat in just 24 hours.
Ingredients
1 cup cauliflower florets
1 cup sliced carrots
1 cup sliced cucumber
1 red bell pepper, julienned
1 small red onion, thinly sliced
1 ½ cups white vinegar
1 ½ cups water
2 tablespoons sugar
1 tablespoon salt
2 cloves garlic, smashed
1 teaspoon mustard seeds
½ teaspoon black peppercorns
¼ teaspoon red pepper flakes (optional)
Fresh dill sprigs (optional)
Instructions
- Prepare the Vegetables: Wash and cut all vegetables into bite-sized pieces or slices. Pack them tightly into clean mason jars.
- Make the Brine: In a saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely.
- Add Spices: Remove the brine from heat and stir in the smashed garlic, mustard seeds, black peppercorns, and red pepper flakes (if using).
- Pour the Brine: Carefully pour the hot brine over the vegetables in the mason jars, ensuring the vegetables are fully submerged.
- Add Dill (Optional): Add fresh dill sprigs to each jar for extra flavor if desired.
- Cool and Seal: Allow the jars to cool to room temperature, then seal them with the lids.
- Refrigerate: Refrigerate for at least 24 hours before serving. The pickled vegetables are best enjoyed within 2-3 weeks.
Notes
You can use other types of vinegar like apple cider vinegar or rice vinegar for different flavors.
Feel free to add or substitute vegetables such as zucchini, green beans, or radishes.
For a spicier pickle, increase the amount of red pepper flakes or add sliced jalapeños.
This recipe is naturally gluten-free and can be made without sugar if preferred.
These pickled vegetables improve in flavor the longer they marinate, up to 2-3 weeks.
Jars do not need to be sterilized for refrigerator pickles, but they should be clean.
Nutrition
- Serving Size: 1 serving
- Calories: 25
- Sugar: 3g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
