These crunchy, tangy pickled vegetables are a treat! You can use almost any fresh veggies you like, and they get a burst of flavor from a simple brine made with vinegar and spices.
Honestly, these pickles are perfect for snacking or adding to sandwiches. I love how easy they are to whip up and how they brighten up meals. Plus, they last in the fridge—win-win!
Key Ingredients & Substitutions
Carrots: Fresh, crisp carrots add a nice crunch. If you prefer, you can use baby carrots or even parsnips for a different twist!
Cauliflower: This vegetable adds great texture. Broccoli or even jicama can be swapped in if you want a unique flavor.
Bell Peppers: Any color works here! For a sweeter taste, try orange or yellow peppers. If you’re looking for something spicier, consider using jalapeños.
Red Onions: They provide a mild bite. White or yellow onions can also be used if that’s what you have on hand. Sweet onions give a nice twist, too.
Vinegar: White vinegar is common here, but apple cider vinegar gives a fruity note. For a milder option, use rice vinegar.
How Do I Ensure My Vegetables Stay Crunchy?
The key to keeping your pickled vegetables crunchy lies in both the choice of veggies and the pickling process:
- First, choose fresh, firm vegetables. Old or overripe veggies won’t maintain their crunch.
- Second, cutting them into uniform sizes helps them pickle evenly.
- Lastly, don’t skip the cooling step! Letting the jars sit until they reach room temperature helps keep their crunch when refrigerated.
Easy Crunchy Tangy Refrigerator Pickled Vegetables
Ingredients You’ll Need:
Vegetables:
- 1 cup peeled and sliced carrots
- 1 cup cauliflower florets
- 1 cup sliced cucumbers or zucchini
- 1 cup sliced bell peppers (any color)
- 1/2 cup sliced red onions
Brine Ingredients:
- 4 cloves garlic, peeled and smashed
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 teaspoon dill seeds or fresh dill sprigs (optional for flavor)
How Much Time Will You Need?
This easy pickled vegetable recipe will take about 20 minutes of prep time. After preparing the vegetables and the brine, you’ll just need to let them cool before refrigerating. For the best flavor, let them sit in the fridge for at least 24 hours. They will remain crunchy and tangy for up to 2 weeks!
Step-by-Step Instructions:
1. Preparing the Vegetables:
Firstly, wash, peel (if necessary), and cut the vegetables into bite-sized pieces or slices. This helps them pickle evenly and stay crunchy.
2. Making the Brine:
In a medium saucepan, combine the white vinegar, water, sugar, and kosher salt. Heat the mixture over medium-high heat until it comes to a boil, stirring occasionally to ensure the sugar and salt dissolve completely. Once boiling, remove it from the heat.
3. Packing the Jars:
In clean glass jars or airtight containers, layer the prepared vegetables. Add the smashed garlic, black peppercorns, mustard seeds, crushed red pepper flakes (if using), and dill (if desired) to the jars with the vegetables.
4. Adding the Brine:
Carefully pour the hot vinegar brine over the vegetables in each jar, making sure they are fully submerged. Leave a little headspace at the top of the jars to allow for expansion.
5. Cooling and Refrigerating:
Let the jars cool to room temperature with the lids off. Once cooled, seal the jars with their lids and place them in the refrigerator.
6. Allowing to Pickle:
For the best flavor, let the pickled vegetables sit in the refrigerator for a minimum of 24 hours to allow the flavors to meld together. They will become more flavorful as the days go by!
7. Enjoying Your Pickles:
Now, enjoy your crunchy, tangy pickled vegetables! They are perfect as a snack, a side dish, or a topping for your favorite sandwiches and salads. Happy pickling!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables for Pickling?
Absolutely! You can customize this recipe with your favorite vegetables. Try incorporating radishes, asparagus, green beans, or even sliced celery for a unique twist.
How Long Do These Pickled Vegetables Last?
These refrigerator pickled vegetables can last for up to 2 weeks when stored in the refrigerator. Just make sure to keep them in an airtight container and ensure they’re submerged in the brine for optimal freshness.
What Should I Do If My Vegetables Float?
If some vegetables tend to float above the brine, you can use a clean weight, like a small jar filled with water or a piece of parchment paper, to keep them submerged until they pickle properly.
Can I Adjust the Spice Level?
Yes! If you prefer a milder pickle, simply omit the crushed red pepper flakes. For more heat, you can add sliced jalapeños or extra red pepper flakes to the brine for a spicier flavor profile!
