Description
A vibrant and crunchy tangy refrigerator pickle recipe featuring an assortment of fresh vegetables preserved in a flavorful vinegar brine. Perfect for a quick homemade pickle that requires no canning and develops delicious flavor after just a day in the fridge.
Ingredients
Scale
Vegetables
- 2 cups sliced cucumbers
- 1 cup julienned carrots
- 1 cup sliced red bell pepper
- 1 cup cauliflower florets
- 1 cup green beans, trimmed
Spices & Flavorings
- 3 garlic cloves, smashed
- 1 tsp mustard seeds
- 1 tsp peppercorns
- 1 tsp red pepper flakes (optional)
- Fresh dill sprigs (optional)
Brine
- 1½ cups white vinegar
- 1½ cups water
- 2 tbsp kosher salt
- 2 tbsp sugar
Instructions
- Prepare Vegetables: Wash all vegetables thoroughly and cut them into your desired shapes and sizes suitable for pickling, such as slicing cucumbers and peppers or breaking cauliflower into florets.
- Fill Jars: Evenly divide the prepared vegetables among 4 clean pint-sized glass jars, packing them comfortably but not overly tight.
- Add Spices: Into each jar, add one smashed garlic clove, mustard seeds, peppercorns, and red pepper flakes if using. Add fresh dill sprigs for additional flavor if desired.
- Make Brine: In a saucepan, combine the white vinegar, water, kosher salt, and sugar. Heat over medium heat, stirring constantly until the salt and sugar are fully dissolved, then bring the mixture to a boil.
- Pour Brine: Carefully pour the hot brine into each jar, ensuring the vegetables are fully submerged under the liquid to facilitate proper pickling.
- Cool Jars: Leave the jars uncovered at room temperature until they have cooled down completely to avoid condensation inside the lids when sealed.
- Seal and Refrigerate: Seal the jars tightly with lids and refrigerate them for a minimum of 24 hours before consuming. The pickled vegetables’ll develop deeper flavor after 48 to 72 hours.
- Storage: Keep the pickles refrigerated and consume them within 2 to 3 weeks for best taste and texture.
Notes
- Use fresh, crisp vegetables for the best texture.
- The longer the pickles marinate, the more flavorful they become.
- Ensure vegetables remain submerged in brine to avoid spoilage.
- Adjust spice levels according to preference; omit red pepper flakes for a milder pickle.
- These pickles are not shelf-stable and must be kept refrigerated.
