Crunchy Tangy Refrigerator Pickled Vegetables

Time

• Prep: 20 minutes

• Chill: 24 hours

• Ready in: 1 day

• Makes: 2–3 jars

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🥒 Ingredients

Vegetables (about 4 cups total, mix & match):

• 1 cup carrots, sliced into sticks

• 1 cup cucumbers, sliced

• 1 cup cauliflower florets

• ½ cup red bell pepper strips

• ½ cup red onion slices

• Optional: green beans, radishes, jalapeños, cabbage

Brine:

• 1½ cups white vinegar (or apple cider vinegar)

• 1½ cups water

• 2 tbsp sugar (adjust to taste)

• 1 tbsp salt (non-iodized preferred)

• 3 cloves garlic, smashed

• 1 tsp black peppercorns

• 1 tsp mustard seeds

• ½ tsp red chili flakes (optional)

• 1 tsp dried oregano or fresh dill

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🥣 Instructions

1. Prepare Vegetables
   Wash and cut vegetables into uniform pieces for even pickling.

2. Pack the Jars
   Divide vegetables evenly into clean glass jars. Add garlic and spices.

3. Make the Brine
   In a saucepan, combine vinegar, water, sugar, and salt.
   Bring to a gentle boil, stirring until sugar and salt dissolve.

4. Pour & Seal
   Carefully pour hot brine over vegetables, ensuring they are fully submerged.
   Let cool to room temperature, then seal with lids.

5. Refrigerate
   Chill for at least 24 hours before eating (best after 48 hours).

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🧊 Storage

• Store in refrigerator up to 3–4 weeks.

• Always use a clean utensil when serving.

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🌿 Flavor Variations

• Mediterranean Style: Add lemon peel + thyme.

• Sweet & Spicy: Add extra sugar + sliced jalapeños.

• Garlic Dill: Add fresh dill sprigs + extra garlic.

• Turmeric Glow: Add ½ tsp turmeric for color & earthy flavor.

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💡 Tips for Extra Crunch

• Use very fresh vegetables.

• Add ½ tsp whole coriander seeds.

• For super crisp pickles, soak veggies in ice water 30 minutes before brining.