Description
A simple, vibrant recipe for pickling fresh vegetables that adds a bright crunch to any meal.
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
- 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
- In a large mixing bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
- Wash and dry the vegetables first, then slice them into bite-friendly pieces. Toss them in the bowl and notice the mix of shapes and colors.
- In a medium saucepan, mix white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and optional red pepper flakes. Bring to a boil until dissolved.
- Stir until glossy and watch the sugar and salt melt away into the liquid.
- Pour hot pickling liquid over the mixed vegetables until fully submerged.
- Allow to cool to room temperature before transferring to jars. Seal tightly and refrigerate for at least 24 hours before serving.
Notes
This refrigerator pickle is perfect for using any fresh vegetables on hand. Adjust the spices and herbs according to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Refrigerator pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 800mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pickled vegetables, refrigerator pickles, easy pickles, crunchy pickles, tangy side dish