Description
These Crunchy Tangy Refrigerator Pickled Vegetables are a quick and easy way to preserve your favorite veggies in a flavorful brine. Perfect for snacking, adding to sandwiches, or serving as a tangy side dish.
Ingredients
Vegetables:
- 4 cups mixed vegetables such as carrots, cauliflower, cucumbers, and bell peppers
Brine:
- 3 cloves garlic, smashed
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- Fresh dill sprigs (optional)
Instructions
- Prepare Vegetables: Wash and chop vegetables into bite-sized pieces.
- Fill Jars: Pack vegetables, garlic, and dill (if using) tightly into clean glass jars.
- Make Brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes, and bay leaves. Bring to a boil, stirring until sugar and salt dissolve.
- Add Brine: Carefully pour hot brine over vegetables in jars, ensuring they are fully submerged.
- Cool and Refrigerate: Let jars cool to room temperature uncovered, then seal with lids. Refrigerate for at least 24 hours before enjoying.
Notes
- You can adjust the spice level by adding more or less red pepper flakes.
- Great for snacking, sandwiches, salads, or as a side for grilled meats.
- Try adding radishes or green beans for variety.
