Description
Bright & Crunchy Homemade Refrigerator Pickled Vegetables
Ingredients
Scale
- 1 head Cauliflower (Choose fresh, firm florets)
- 2 large Carrots (Sliced thin or julienned)
- 3 small Cucumbers (Firm varieties for best texture)
- 1 large Red Bell Pepper (Or swap with yellow or orange peppers)
- 1 cup Green Beans (Trim ends, leave whole or cut)
- 1 cup Vinegar (White or apple cider vinegar)
- 1 cup Water (Filtered or bottled water)
- 2 tablespoons Salt (Kosher or pickling salt)
- 2 tablespoons Sugar (Omit for savory pickles)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Peppercorns (Mixed varieties optional)
- 1/2 teaspoon Red Pepper Flakes (Use dill or coriander seeds if preferred)
Instructions
- In a large bowl, toss together the cauliflower, carrots, cucumbers, red bell pepper, and green beans.
- In a medium saucepan, combine vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes. Bring it to a boil, stirring until dissolved.
- Pour the hot brine over the mixed vegetables, ensuring they’re fully submerged. Let it cool to room temperature.
- Transfer the vegetables and brine into glass jars, sealing them tightly.
- Place the jars in the refrigerator for at least 24 hours.
Notes
- Prep Time: 60 min
- Cook Time: 10 min
- Category: Preserves
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Refrigerator Pickled Vegetables