This recipe for homemade refrigerator pickled vegetables is super easy and fun! You can use any veggies you like—carrots, cucumbers, or bell peppers work great. Just slice, mix, and let them chill!
The crunch and tanginess of these pickles are simply amazing. I love putting them on sandwiches or enjoying them as a snack. Plus, they last a while in the fridge, making them a great addition to any meal!
Key Ingredients & Substitutions
Mixed Vegetables: You can use any veggies you have on hand! I love using cucumbers and carrots for crunch, but bell peppers, cauliflower, and green beans add great color and flavor too. If you’re short on fresh veggies, try pickling sliced radishes or summer squash.
White Vinegar: This gives you that classic pickled flavor, but if you prefer something different, apple cider vinegar can add a slight sweetness. You can also experiment with rice vinegar for a milder taste.
Sugar and Salt: These are crucial for balancing the tanginess. If you want a lower-sugar option, try using honey or agave syrup instead. Just adjust the amount to taste!
Spices: Feel free to play around with the spices! I sometimes add a pinch of coriander seeds or some dill seeds for an extra flavor boost. Use what you love!
How Can I Ensure My Pickled Vegetables Stay Crunchy?
Keeping your pickled vegetables crunchy is all about the preparation and the pickling process. Here are some tips:
- Start with fresh, firm vegetables. Dull or soft veggies won’t hold up well.
- Slice them into similar sizes so they pickle evenly. Sticks or coins work great for texture.
- Use a quick boil for your vinegar mixture—this helps the veggies absorb flavor without cooking them too much.
- Always let the vegetables cool before sealing the jar to maintain the crunch.
By following these steps, you’ll get deliciously crunchy pickled vegetables every time!
Easy Homemade Refrigerator Pickled Vegetables
Ingredients You’ll Need:
For the Pickling Brine:
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
For the Vegetables:
- 2 cups mixed vegetables (such as sliced cucumbers, carrots, bell peppers, cauliflower florets, and green beans)
- 2 cloves garlic, peeled and smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
- Fresh dill sprigs or other herbs (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time, and you’ll need to let your jars of pickled vegetables sit in the fridge for at least 24 hours before enjoying. They can last up to 2 weeks in the fridge, making them perfect for meal prep!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing your vegetables thoroughly. Cut them into bite-sized pieces or sticks that will fit nicely in your jar. This is a great time to get creative with your vegetable choices!
2. Make the Pickling Brine:
In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are completely dissolved. Once dissolved, remove the saucepan from heat and let it cool for a few minutes.
3. Pack the Jar:
Take a clean, wide-mouth glass jar and pack it with your prepared vegetables. Be sure to leave some space at the top. Add the smashed garlic, black peppercorns, mustard seeds, red pepper flakes, and any fresh herbs you’d like to use for extra flavor.
4. Pour the Brine:
Carefully pour the warm pickling brine over the vegetables, ensuring they are fully submerged. If needed, press down gently on the vegetables to make sure they are covered.
5. Cool and Refrigerate:
Let the jar sit at room temperature until it cools down. Once cooled, seal it with a lid and pop it into the refrigerator.
6. Wait for the Flavors to Develop:
For the best flavor, allow the pickled vegetables to marinate in the fridge for at least 24 hours before tasting. The pickles will develop wonderful flavors over time!
Enjoy your crisp, tangy homemade refrigerator pickled vegetables as a snack, on sandwiches, or as a side dish!
FAQ for Easy Homemade Refrigerator Pickled Vegetables
Can I Use Different Vegetables for This Recipe?
Absolutely! This recipe is very versatile. You can use any combination of vegetables you like, such as radishes, zucchini, or even asparagus. Just make sure they are fresh and firm for the best results!
How Long Do the Pickled Vegetables Last?
Your homemade pickled vegetables will last in the refrigerator for up to 2 weeks. Make sure to keep them sealed in an airtight container to maintain freshness!
Can I Adjust the Level of Spiciness in the Pickles?
Yes! If you prefer spicier pickles, you can increase the amount of red pepper flakes or even add sliced fresh chili peppers to the mix. If you’d like less heat, simply omit the red pepper flakes.
Can I Make These Pickles Ahead of Time?
Definitely! These refrigerator pickled vegetables are perfect for meal prep. You can make them 1-2 weeks in advance, and they get better as they sit and marinate in the fridge!
