Dessert

Easy Refrigerator Pickled Vegetables (Crunchy & Tangy!) Recipe

Bylina Carter November 22, 2025November 22, 2025

Introduction

These Easy Refrigerator Pickled Vegetables are delightfully crunchy and tangy, perfect for adding a burst of flavor to any meal. Quick to prepare and packed with a mix of colorful veggies, they make a vibrant, healthy snack or side dish.

The image shows a glass container filled with layers of colorful pickled vegetables on a white marbled surface. The bottom layer has sliced green zucchini with dark seeds visible, followed by a mix of orange carrot slices and small yellow round mustard seeds. On top of these, there are thinly sliced rings of purple onion and bright red pepper strips. Large white cauliflower florets are scattered across the top, with long green beans placed among them. Red chili flakes are sprinkled lightly over the vegetables, adding a pop of red. The glass container is clear, showing the various textures and colors of the pickled vegetables inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crisp cauliflower florets
1 cup sliced carrots (coins)

1 cup sliced cucumbers (about 1/4-inch thick)
1 red bell pepper, sliced

1 cup fresh green beans, trimmed
3 cloves garlic, minced (potent)

2 tsp mustard seeds
1 tsp whole black peppercorns
1/2 tsp red pepper flakes (optional)

2 cups white vinegar (5% acidity)
2 cups water
2 tbsp kosher or pickling salt

1 tbsp sugar

Instructions

Step 1: Prep vegetables by washing and cutting them into uniform, bite-sized pieces. Slice carrots into coins, break cauliflower into small florets, slice cucumbers about 1/4-inch thick, and trim green beans.
Step 2: Make the brine by combining vinegar, water, salt, sugar, minced garlic, mustard seeds, black peppercorns, and optional red pepper flakes in a medium saucepan. Bring to a rolling boil over medium-high heat, stirring until salt and sugar dissolve.

Step 3: Place all vegetables in a large heat-proof bowl. Carefully pour the hot brine over them, pressing gently so everything is fully submerged. Let cool to room temperature, about 1 hour.
Step 4: Pack vegetables tightly into clean glass jars. Ladle in brine to fully cover the vegetables. If needed, top off with a 50/50 mix of vinegar and water. Seal jars with lids.
Step 5: Refrigerate for at least 24 hours before eating, though the flavor is best after 3–5 days. Keep refrigerated and enjoy within 2–3 weeks for peak crunch.

Tips & Variations

For extra crunch, use freshly picked vegetables and avoid overcooking the brine.
Try adding fresh dill or sliced jalapeños to customize the flavor and heat level.
Use apple cider vinegar instead of white vinegar for a slightly sweeter tang.

Storage

Store pickled vegetables in sealed glass jars in the refrigerator. They keep best for 2–3 weeks, maintaining their crisp texture and tangy flavor. Always use a clean utensil to avoid contamination. Reheat is not necessary—these are best enjoyed cold or at room temperature.

How to Serve

A clear glass square container filled with many layers of colorful vegetables. The bottom layer shows green zucchini slices and orange carrot rounds. Above it, there are light yellow cauliflower florets distributed evenly, mixed with green beans and thin purple onion rings. A few red chili pieces are placed on top, with some sesame seeds scattered on the vegetables. The overall look is fresh and vibrant, with the vegetables tightly packed inside the container. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for this pickling recipe?

Yes, you can experiment with many vegetables like cauliflower, zucchini, radishes, or asparagus. Just be sure to cut them into uniform sizes for even pickling.

Do I need to sterilize the jars before pickling?

If you plan to store the pickles in the refrigerator and consume within a few weeks, simply using clean jars is sufficient. For longer storage or shelf-stable pickles, sterilizing jars is recommended.