Description
A quick and easy recipe for tangy refrigerator pickled vegetables that adds a zesty crunch to your meals.
Ingredients
- 2 cups mixed vegetables (such as cucumbers, carrots, bell peppers, and radishes, sliced or julienned)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes (optional)
- Fresh dill sprigs (for garnish, optional)
Instructions
- In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve completely. Remove from heat and let cool slightly.
- While the brine is cooling, prepare your mixed vegetables and pack them tightly into a clean, quart-sized jar.
- Add the mustard seeds, black peppercorns, garlic powder, and red pepper flakes (if using) to the jar with the vegetables.
- Pour the cooled brine over the vegetables, ensuring they are fully submerged. If necessary, add more water to cover the vegetables completely.
- Seal the jar with a lid and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours before enjoying for the best flavor.
- Serve chilled or at room temperature, garnished with fresh dill if desired.
Notes
- Experiment with different vegetables such as cauliflower, green beans, or asparagus for a variety of flavors and textures.
- Add a splash of your favorite hot sauce or a few slices of fresh chili for an extra kick in your pickles.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 2g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg