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crunchy tangy refrigerator pickled vegetables recipe - Crunchy Tangy Refrigerator Pickled Vegetables served in a white bowl overhead view
Chloe

Crunchy Tangy Refrigerator Pickled Vegetables

crunchy tangy refrigerator pickled vegetables recipe made easy at home. A vibrant medley of crisp vegetables transformed into a tangy, crunchy snack that brig
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 85
Ingredients Method

Ingredients
  

Vegetables
  • 2 cups cauliflower florets cut into bite-sized pieces
  • 2 large carrots peeled and sliced into thin rounds or sticks
  • 1 cup fresh green beans trimmed and cut into 2-inch pieces
  • 1 English cucumber sliced into 1/4-inch rounds
  • 1 red bell pepper seeded and sliced into thin strips
  • 1 small red onion thinly sliced into half-moons
Pickling Brine
  • 1 cup white vinegar 5% acidity
  • 1 cup water filtered
  • 2 tablespoons granulated sugar or to taste
  • 1 tablespoon kosher salt not iodized
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon mustard seeds whole
  • 1 teaspoon black peppercorns whole
  • 1/2 teaspoon red pepper flakes optional for heat

Method
 

  1. Wash all vegetables thoroughly. Cut cauliflower into small florets, slice carrots into thin rounds or sticks, trim and cut green beans into 2-inch pieces, slice cucumber into 1/4-inch rounds, slice red bell pepper into thin strips, and thinly slice the red onion into half-moons. Place all prepared vegetables in a large bowl and toss to combine.
  2. In a medium saucepan, combine white vinegar, water, sugar, kosher salt, smashed garlic cloves, mustard seeds, black peppercorns, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved. Once boiling, remove from heat and let the brine cool for 5 minutes.
  3. Pack the mixed vegetables tightly into a clean 1-quart (32-ounce) glass jar with a tight-fitting lid. Layer the vegetables evenly for a colorful presentation. Pour the warm brine over the vegetables, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top. Tap the jar gently to release any air bubbles.
  4. Let the jar cool to room temperature on the counter, about 30 minutes. Once cool, screw on the lid tightly and place the jar in the refrigerator. Allow the pickles to marinate for at least 24 hours before serving for the best flavor. They will keep for up to 2 weeks in the fridge.