Description
A quick and easy guide to making refrigerator pickled vegetables that are flavorful and versatile.
Ingredients
- 200 g carrots, cut into thin sticks
- 200 g cucumber, sliced
- 150 g red onion, thinly sliced
- 150 g bell pepper, sliced
- 100 g cauliflower florets
- 2 cloves garlic, sliced
- 1 small jalapeño, sliced (optional)
- 240 ml white vinegar
- 240 ml water
- 2 tbsp granulated sugar
- 1½ tbsp salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- ½ tsp dried oregano
- 1 bay leaf
Instructions
- Prepare the vegetables: Wash and cut all the vegetables into bite-sized pieces. Pack them fairly tightly into a clean glass jar or jars.
- Make the brine: Add the vinegar, water, sugar, salt, peppercorns, mustard seeds, oregano, and bay leaf to a saucepan.
- Heat: Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve. Remove from the heat.
- Pour over the vegetables: Carefully pour the hot brine into the jars, making sure the vegetables are completely submerged. Leave about 1–2 cm of space at the top.
- Cool: Allow the jars to cool uncovered at room temperature for about 30–60 minutes.
- Refrigerate: Seal the jars and refrigerate for at least 24 hours before eating. For stronger flavor, wait 2–3 days.
- Serve: Enjoy the pickled vegetables as a side dish, on sandwiches, with grilled meats, in salads, or as a crunchy snack.
Notes
- Use rice vinegar for a milder, slightly sweeter pickle.
- Add fresh dill, coriander seeds, chili flakes, or ginger for different flavors.
- For extra-crunchy pickles, don’t overcook the vegetables.
- Keep the vegetables submerged under the brine.
- Store in the refrigerator and use clean utensils when serving.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Condiment
- Method: Refrigeration
- Cuisine: Various
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg