This recipe for homemade refrigerator pickled vegetables is super simple and fun! You can use any veggies you have on hand, like cucumbers, carrots, and bell peppers, all soaked in a tasty vinegar mix.
Perfect for snacks or sandwiches, these pickles add a bright crunch! I love how easy it is to make them; just chop, mix, and let them chill. Your fridge will thank you! 🥒🥕
Key Ingredients & Substitutions
Cucumbers: Slicing cucumbers are great for pickling. If you can’t find them, consider using pickling cucumbers or even zucchini as substitutes for a unique twist!
Carrots: Carrot sticks add crunch. If fresh carrots are not available, you can use shredded carrots, though they’ll offer a different texture.
Bell Peppers: Use any color bell peppers for variety. Feel free to swap with jalapeños for a spicy kick or use roasted red peppers for a sweeter flavor.
Vinegar: White vinegar works best for a clean taste. If you’re looking for a different flavor, apple cider vinegar is a fantastic alternative, adding a fruity note.
Garlic: Fresh garlic gives a bold flavor, but you can use garlic powder in a pinch if fresh isn’t available. One teaspoon of garlic powder is equivalent to two cloves of fresh garlic.
How Do I Prepare the Vegetables for Pickling?
Preparing vegetables for pickling is straightforward but requires some attention to detail for the best results. Here’s how to do it:
- Start by washing all your vegetables thoroughly to remove any dirt or pesticides.
- For cucumbers, you can slice them into rounds or spears; choose what you prefer!
- Cut carrots into sticks—they shouldn’t be too thick so they pickle properly.
- Bell peppers can be sliced into strips or chunks, depending on your taste.
- For green beans, just trim the ends and leave them whole.
- Cauliflower should be cut into small floret pieces to fit nicely in your jar.
Getting the sizes right helps them marinate evenly, ensuring every bite is equally tasty.
Easy Homemade Refrigerator Pickled Vegetables
Ingredients You’ll Need:
- 1 cup sliced cucumbers
- 1 cup carrot sticks
- 1 cup sliced bell peppers (any color)
- 1 cup green beans, trimmed
- 1 cup cauliflower florets
- 2 cloves garlic, peeled and smashed
- 1 tsp whole black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp red pepper flakes (optional for heat)
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- Fresh dill sprigs (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare. After that, let your pickled vegetables chill in the fridge for at least 24 hours to develop their flavors. They can last for up to 2 weeks in the refrigerator, so you’ll have plenty of time to enjoy them!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Begin by washing all your vegetables thoroughly. Slice the cucumbers, prepare the carrot sticks, and chop up the bell peppers. You want every piece to be bite-sized for easy snacking! Also, trim the ends of your green beans and cut the cauliflower into small florets.
2. Make the Brine:
Next, grab a saucepan and combine the white vinegar, water, sugar, and salt. Heat this over medium heat, stirring occasionally until the sugar and salt have fully dissolved. Once mixed well, take it off the heat and let it cool for a few minutes.
3. Layer the Jar:
While the brine cools, take a clean glass jar or container and start layering your sliced vegetables. Add the smashed garlic, whole peppercorns, mustard seeds, and red pepper flakes for a hint of heat. Don’t forget to toss in some fresh dill sprigs if you like that flavor!
4. Pour in the Brine:
Carefully pour the warm vinegar mixture over the vegetables in the jar, making sure they are completely submerged in the liquid. If needed, you can press them down gently with a spoon.
5. Chill and Enjoy:
Let the jar cool to room temperature, then cover it with a lid and place it in the refrigerator. Remember, for the best flavor, wait at least 24 hours before digging in. The longer they sit, the better they taste!
6. Serve and Store:
Enjoy your crunchy and tangy pickled vegetables as a snack, side dish, or on top of sandwiches. They will keep well in the fridge for up to 2 weeks!
FAQ for Easy Homemade Refrigerator Pickled Vegetables
Can I Use Different Vegetables for Pickling?
Absolutely! Feel free to experiment with your favorite vegetables. Radishes, zucchini, or even sliced beets work great! Just ensure they’re sliced into similar sizes for even pickling.
How Long Do the Pickled Vegetables Last?
These pickled vegetables can be stored in the refrigerator for up to 2 weeks. Make sure they are fully submerged in the brine to keep them fresh.
What If I Don’t Have Whole Spices?
If you don’t have whole black peppercorns or mustard seeds, you can use ground spices instead! Just a pinch of ground black pepper and 1/4 teaspoon of ground mustard can substitute as flavorful alternatives.
Can I Make This Recipe Vegan?
This recipe is already vegan-friendly! All ingredients used are plant-based, so you can enjoy these pickled veggies without any modifications.
