Crunchy Tangy Refrigerator Pickled Vegetables
Enjoy a burst of flavor with our Crunchy Tangy Refrigerator Pickled Vegetables. Fresh, crisp, and zesty pickles made effortlessly at home in no time!
Equipment
- Mixing bowl
- Jar for storage
Ingredients
For the Vegetables
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
- 1 large red bell pepper, sliced into strips
- 1 cup green beans, trimmed
- 3 cloves garlic, minced
For the Pickling Liquid
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon red pepper flakes optional for heat
Instructions
- In a mixing bowl, combine all the vegetables.
- In another bowl, mix the white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes until well combined.
- Pour the pickling liquid over the vegetables and ensure they are fully submerged.
- Transfer the mixture into a jar and seal tightly. Refrigerate for at least 24 hours before enjoying.
Notes
For best results, allow the pickles to sit in the refrigerator for a few days to enhance the flavors.