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Crunchy Tangy Refrigerator Pickled Vegetables

Crunchy Tangy Refrigerator Pickled Vegetables

Crunchy tangy refrigerator pickled vegetables ready in minutes! Quick, crisp, flavorful fridge pickles perfect for snacks, sides, and sandwich toppers.

  • Total Time: 20 minutes

Ingredients

• 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 tablespoons salt
• 1 tablespoon sugar
• 2 teaspoons mustard seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare the vegetables:
    In a large bowl, combine the cauliflower florets, sliced carrots, sliced cucumbers, red bell pepper strips, and trimmed green beans.
  2. Prepare the pickling liquid:
    In a saucepan, combine the white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes (if using).
  3. Boil the liquid:
    Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are fully dissolved.
  4. Pour over vegetables:
    Carefully pour the hot pickling liquid over the mixed vegetables in the bowl, making sure all vegetables are completely covered.
  5. Cool to room temperature:
    Let the mixture sit at room temperature until it cools completely.
  6. Transfer to jars:
    Once cooled, transfer the vegetables and pickling liquid into clean jars. Make sure the vegetables are fully submerged in the liquid.
  7. Seal and refrigerate:
    Seal the jars tightly with lids and place them in the refrigerator.
  8. Let them pickle:
    Allow the vegetables to pickle in the fridge for at least 24 hours before eating for best flavor.
  • Author: Clara Sylvester
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Method: No-Cook

Keywords: pickled vegetables, refrigerator pickles, crunchy pickles, quick pickles, tangy pickles, homemade pickles, no canning pickles