Crunchy Tangy Refrigerator Pickled Vegetables
A quick and easy recipe for pickling assorted vegetables with a tangy kick and a hint of sweetness, perfect for adding flavor to meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups assorted vegetables (e.g., cucumbers, carrots, radishes, bell peppers)
- 1 cup water
- 1 cup vinegar (white or apple cider)
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1 garlic clove (smashed)
- 1 bay leaf
Instructions
- Wash and cut the vegetables into desired shapes and sizes.
- In a saucepan, combine water, vinegar, sugar, salt, mustard seeds, peppercorns, garlic, and bay leaf. Bring to a simmer until the sugar and salt dissolve.
- Pack the vegetables into a clean jar, and pour the hot pickling liquid over them, ensuring they are fully submerged.
- Allow the jar to cool to room temperature, then seal and refrigerate.
- Let the pickles sit for at least 24 hours before enjoying. Best consumed within a few weeks.
Notes
Choose firm, fresh vegetables for the best texture. Adjust the sugar and salt levels based on your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 6g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pickled vegetables, refrigerator pickles, crunchy pickles