Refrigerator Pickled Vegetables
This recipe provides a simple method to make flavorful pickled vegetables that can be stored in the refrigerator.
Equipment
- Mason jars
- Mixing bowl
Ingredients
Fresh Vegetables
- 2 cups crisp cauliflower florets
- 1 cup sliced carrots (coins)
- 1 cup sliced cucumbers (about ¼-inch thick)
- 1 cup red bell pepper, sliced
- 1 cup fresh green beans, trimmed
Flavor Boosters
- 2 cloves garlic, minced potent
- 1 tablespoon mustard seeds
- 1 tablespoon whole black peppercorns
- ½ teaspoon red pepper flakes optional
Brine Base
- 2 cups white vinegar (5% acidity)
- 2 cups water
- 1 tablespoon kosher or pickling salt
- 1 tablespoon sugar
Instructions
- Prepare your vegetables by washing and cutting them into the desired sizes.
- In a mixing bowl, combine the brine ingredients: vinegar, water, salt, and sugar. Stir until dissolved.
- Layer the vegetables and flavor boosters in mason jars.
- Pour the brine over the vegetables, ensuring they are fully submerged.
- Seal the jars and refrigerate for at least 24 hours before enjoying.
Notes
For best results, let the pickles sit for a few days to enhance the flavor.