Description
Crunchy Tangy Refrigerator Pickled Vegetables are a delightful dish that combines the perfect crunch with a vibrant tang, making it an ideal addition to any meal or as a stand-alone snack.
Ingredients
Scale
- 2 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
- 1 red bell pepper, sliced
- 1 cup green beans
- 2 cup vinegar
- 2 cup water
- 2 tablespoon salt
- 1 tablespoon sugar
- 2 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 2 to 4 garlic cloves
Instructions
- Wash all vegetables thoroughly and cut them into bite-sized pieces or sticks.
- In a medium saucepan, combine vinegar, water, salt, sugar, mustard seeds, black peppercorns, red pepper flakes, and garlic. Bring to a gentle simmer over medium heat, stirring occasionally until salt and sugar dissolve.
- Sterilize jars by washing them in hot, soapy water, then rinsing thoroughly. Pack the prepared vegetables tightly into the jars, leaving a little headspace at the top.
- Pour the hot brine over the vegetables, ensuring they are fully submerged. Seal the jars with lids and let them cool to room temperature before refrigerating for at least 24 hours.
Notes
Store in the fridge for up to 2-3 weeks. Consume within the first week for maximum crunchiness and flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 1g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg