Description

This Easy Refrigerator Pickled Vegetables recipe offers a crunchy and tangy mix of cauliflower, carrots, cucumbers, red bell pepper, and green beans pickled in a flavorful vinegar brine with garlic, mustard seeds, peppercorns, and a touch of spice. Perfect for a quick, no-canning way to enjoy homemade pickles that can be prepared in under an hour and stored fresh in the fridge.

Ingredients

Scale

Vegetables

2 cups crisp cauliflower florets
1 cup sliced carrots (coins)
1 cup sliced cucumbers (~1/4-inch thick)
1 red bell pepper, sliced
1 cup fresh green beans, trimmed

Brine and Seasonings

3 cloves garlic, minced
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

Prep vegetables: Wash and cut all vegetables into uniform, bite-sized pieces to ensure even pickling. Slice the carrots into coins, break the cauliflower into small florets, slice cucumbers about 1/4-inch thick, and trim the green beans to prepare them for the brine.
Make brine: In a medium saucepan, combine the white vinegar, water, pickling salt, sugar, minced garlic, mustard seeds, black peppercorns, and optional red pepper flakes. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the salt and sugar fully dissolve to create a flavorful brine.
Pour over veggies: Place all the prepped vegetables in a large heat-proof bowl. Carefully pour the hot brine over them, pressing gently to ensure the vegetables are fully submerged, which helps them absorb all the tangy flavors. Let this mixture cool to room temperature, about 1 hour.
Jar and cover: Pack the vegetables tightly into clean glass jars, then ladle the brine over to completely cover the contents. If there isn’t enough liquid, top off with a 50/50 mixture of vinegar and water. Seal the jars tightly with lids to prepare for refrigeration.
Chill: Refrigerate the jars for at least 24 hours before eating to allow the flavors to develop fully; though the best flavor and crunch develop after 3 to 5 days. Keep refrigerated and consume within 2 to 3 weeks for optimal freshness and crisp texture.

Notes

Use fresh, firm vegetables to ensure the best crunch in your pickles.
Adjust the amount of red pepper flakes to control the spice level to your preference.
If you prefer less salty pickles, you can slightly reduce the salt amount but be cautious as salt is key for preservation and flavor.
Always use clean, sterilized jars to prevent spoilage.
Keep pickles refrigerated and consume them within 2-3 weeks for the best texture and safety.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Pickling
Method: No-Cook
Cuisine: American

Keywords: refrigerator pickles, quick pickled vegetables, crunchy pickles, tangy vegetables, easy pickling, no canning pickles