Description
Enjoy a burst of flavor with our Crunchy Tangy Refrigerator Pickled Vegetables. Fresh, crisp, and zesty pickles made effortlessly at home in no time!
Ingredients
Scale
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
- 1 red bell pepper, sliced into strips
- 1 cup green beans, trimmed
- 3 cloves garlic, minced
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional for heat)
Instructions
- Prepare all vegetables by washing and cutting them as needed.
- In a pot, combine vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes.
- Bring the mixture to a boil, stirring to dissolve the salt and sugar.
- Place the vegetables and minced garlic in clean jars.
- Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged.
- Seal the jars and let them cool at room temperature.
- Refrigerate for at least 24 hours before enjoying.
Notes
- These pickles can last for several weeks in the refrigerator.
- You can adjust the vegetables based on your preference.
- Experiment with different spices for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2g
- Sodium: 700mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Crunchy Tangy Refrigerator Pickled Vegetables