Crunchy Tangy Refrigerator Pickled Vegetables
These quick and easy refrigerator pickled vegetables are perfect for brightening up sandwiches, tacos, and salads while providing a healthy, crunchy snack.
Ingredients
Vegetables
- 2 cups mixed vegetables (carrots, cucumbers, bell peppers, daikon, green beans — cut into sticks or thin slices) Use a mix of your favorite vegetables.
Brine
- 1 cup water
- 1 cup vinegar (white or apple cider vinegar) Apple cider vinegar gives a milder, fruitier note.
- 1 tablespoon sugar Adjust to taste or omit.
- 1 tablespoon salt (pickling or kosher salt preferred)
- 1 teaspoon mustard seeds
- 1 teaspoon whole peppercorns
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 cloves garlic (smashed)
- Fresh herbs (optional, for aroma) Like dill or thyme.
Instructions
Preparation
- Wash and cut the vegetables into uniform slices or sticks so they pickle evenly.
- In a small saucepan, combine the water, vinegar, sugar, and salt. Bring to a simmer and stir until the sugar and salt dissolve. Remove from heat.
- Add mustard seeds, peppercorns, red pepper flakes, and smashed garlic to the hot brine. Let the spices steep for a minute.
- Pack the vegetables tightly into a clean, heatproof jar, leaving about 1/2 inch headspace. Tuck in fresh herbs if using.
- Pour the hot brine over the vegetables, ensuring they’re fully submerged. Tap the jar gently to release trapped air bubbles.
- Let the jar cool to room temperature on the counter (about 30–60 minutes). Then seal with a lid and move to the refrigerator.
- Wait at least 24 hours before tasting. They’re best after 2–3 days when flavors meld.
Notes
Store pickles in a sealed jar in the refrigerator. They keep well for about 2–3 weeks. If the brine becomes cloudy or you notice off smells, discard.