Crunchy Tangy Refrigerator Pickled Vegetables

by

Description

These quick and easy refrigerator pickled vegetables are a no-canning-needed way to preserve fresh veggies with a satisfying crunch and a tangy, slightly sweet flavor. A mix of cucumbers, carrots, cauliflower, onions, and peppers are soaked in a brine of vinegar, water, garlic, spices, and a touch of sugar. Perfect for adding zest to sandwiches, salads, wraps, or simply enjoying as a refreshing snack. They stay crisp, colorful, and delicious for weeks in the fridge.

Ingredients For Crunchy Tangy Refrigerator Pickled Vegetables

  • 2 cups cucumber spears or slices

  • 1 cup carrots, cut into sticks

  • 1 cup cauliflower florets

  • 1 cup bell peppers, sliced (red, yellow, or green)

  • 1 small red onion, thinly sliced

  • 4 garlic cloves, smashed

  • 2 cups water

  • 2 cups white vinegar (or apple cider vinegar for sweetness)

  • 3 tbsp sugar (adjust to taste)

  • 2 tbsp salt (non-iodized, like kosher or pickling salt)

  • 1 tsp black peppercorns

  • 1 tsp mustard seeds

  • ½ tsp red chili flakes (optional, for heat)

  • Fresh dill sprigs (optional, for flavor)

Instructions

  1. Prepare jars: Use clean glass jars with tight lids.

  2. Pack vegetables: Divide cucumbers, carrots, cauliflower, peppers, onion, garlic, and dill into the jars, packing tightly but leaving space at the top.

  3. Make brine: In a saucepan, combine water, vinegar, sugar, salt, peppercorns, mustard seeds, and chili flakes. Bring to a boil, stirring until salt and sugar dissolve.

  4. Pour brine: Carefully pour the hot brine over the vegetables, covering completely.

  5. Cool and refrigerate: Let jars cool at room temperature before sealing. Refrigerate for at least 24 hours before eating (flavor improves after 2–3 days).

  6. Storage: Keeps well in the refrigerator for up to 4–6 weeks.

Notes

  • These are not shelf-stable (must be kept refrigerated).

  • You can swap or add vegetables like green beans, radishes, or zucchini.

  • Adjust sweetness by reducing or increasing sugar.

  • Apple cider vinegar gives a fruity tang, while white vinegar provides a sharper flavor.

Tips

  • For extra crunch, soak sliced cucumbers in ice water for 30 minutes before pickling.

  • Use glass jars instead of plastic for best flavor and freshness.

  • If you prefer spicy pickles, add sliced jalapeños or more chili flakes.

  • Label jars with the date so you know when they were made.

Servings

  • Recipe makes about 4 cups of pickled vegetables (4–6 servings as a side/snack).

Nutritional Info (per ½ cup serving, approx.)

  • Calories: 35

  • Carbs: 7 g

  • Sugar: 3 g

  • Fiber: 2 g

  • Protein: 1 g

  • Fat: 0 g

  • Sodium: 300 mg

(Values vary depending on vegetables and brine adjustments.)

Health Benefits

  • Low-calorie & low-fat snack option.

  • Rich in fiber, aiding digestion.

  • Packed with vitamins A, C, and K from colorful veggies.

  • Vinegar may help regulate blood sugar and improve gut health.

  • Supports weight management by being filling but light.

Q&A

Q1: Can I reuse the brine?
A: Yes, you can reuse it once for a new batch, but flavors may be weaker. Always refrigerate.

Q2: How long before they’re ready to eat?
A: They taste best after 48 hours, though you can try them after 24 hours.

Q3: Can I make them sugar-free?
A: Yes, simply omit sugar or use a sugar substitute like stevia or monk fruit.

Q4: Do I need special canning equipment?
A: No! These are refrigerator pickles, no water bath or pressure canner needed.

Q5: Can I mix different vegetables in the same jar?
A: Absolutely—mixing colors and textures makes them more appealing and tasty.

Leave a Comment