Refrigerator Pickled Vegetables
This recipe shows you how to make refrigerator pickled vegetables using fresh produce and a simple brine.
Equipment
- Jar
- Mixing bowl
Ingredients
Fresh Vegetables
- 1 cup crisp cauliflower florets
- 1 cup sliced carrots (coins)
- 1 cup sliced cucumbers (about ¼-inch thick)
- 1 cup red bell pepper sliced
- 1 cup fresh green beans trimmed
Flavor Boosters
- 2 cloves garlic minced
- 1 tablespoon mustard seeds
- 1 tablespoon whole black peppercorns
- ½ teaspoon red pepper flakes optional
Brine Base
- 1 cup white vinegar (5% acidity)
- 1 cup water
- 2 tablespoon kosher or pickling salt
- 1 tablespoon sugar
Instructions
- Prepare the vegetables by washing and cutting them into appropriate sizes.
- In a bowl, combine the brine base ingredients: vinegar, water, salt, and sugar. Stir until dissolved.
- Add the flavor boosters to the brine mixture.
- Pack the prepared vegetables into jars and pour the brine over them, ensuring the vegetables are fully submerged.
- Seal the jars and refrigerate for at least 24 hours before consuming.
Notes
These pickled vegetables can be stored in the refrigerator for up to 2 weeks. Feel free to experiment with different vegetables and spices.