Description
Add a tangy twist to your meals with these Easy Refrigerator Pickled Vegetables—a no-fuss, vibrant mix of crisp produce soaked in a bold, zesty brine. Perfect for those looking for quick breakfast toppings, easy dinner upgrades, or healthy snack ideas, this recipe brings out the best in fresh veggies without the need for canning. Great for anyone craving colorful food ideas and easy recipes that keep flavor high and effort low. With every crunchy bite, you’ll taste the perfect balance of sweet, sour, salty, and spice—ready in just 24 hours!
Ingredients
Vegetables (customize as desired):
- 2 medium carrots, peeled and cut into sticks
- 1 cup cucumber slices or spears
- 1 cup radishes, halved or sliced
- 1 bell pepper, julienned
- 1 small red onion, sliced
- 1 cup cauliflower florets (optional)
- Fresh dill sprigs
Brine:
- 1 ½ cups white vinegar
- 1 ½ cups water
- 2 tablespoons sugar
- 1 tablespoon kosher or pickling salt
- 3 garlic cloves, smashed
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon coriander seeds (optional)
Instructions
- Prep the vegetables: Wash and slice all vegetables into even pieces. Set aside.
- Sterilize jars: Wash mason jars and lids with hot, soapy water or run through a dishwasher.
- Fill the jars: Layer the veggies into the jars, packing tightly but leaving ½ inch at the top. Add garlic and dill.
- Make the brine: In a saucepan, combine vinegar, water, sugar, salt, and spices. Bring to a simmer and stir until dissolved.
- Pour the brine: Carefully pour the hot brine over the veggies, covering them completely. Tap to remove air bubbles.
- Seal & cool: Tightly seal jars, let them cool at room temp.
- Refrigerate: Once cool, store in the fridge. Ready in 24 hours—best after 2–3 days!
- Prep Time: 25 minutes
- Cook Time: 5 minutes (for brine)