Easy Refrigerator Pickled Vegetables (Crunchy & Tangy!) Recipe

Introduction

These easy refrigerator pickled vegetables are delightfully crunchy and tangy, perfect for snacking or adding a zing to your meals. Quick to prepare and packed with fresh flavors, they bring vibrant color and a satisfying bite to your table.

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
• 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

1. Step 1: Wash and cut all vegetables 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.
2. Step 2: In a medium saucepan, combine white vinegar, water, salt, sugar, minced garlic, mustard seeds, black peppercorns, and red pepper flakes if using. Bring to a rolling boil over medium-high heat, stirring until salt and sugar dissolve.
3. Step 3: Place all prepared vegetables in a large heat-proof bowl. Carefully pour the hot brine over the vegetables, pressing gently to ensure everything is fully submerged. Let cool at room temperature for about 1 hour.
4. Step 4: Pack the vegetables tightly into clean glass jars. Ladle the brine over them to fully cover. If there isn’t enough liquid, top off with a 50/50 mix of vinegar and water. Seal the jars with lids.
5. Step 5: Refrigerate the jars for at least 24 hours before eating, though they taste best after 3–5 days. Keep refrigerated and enjoy within 2–3 weeks for the best crunch and flavor.

Tips & Variations

• Try swapping in radishes, onions, or asparagus for different flavor and texture combinations.
• Add herbs like dill, coriander seeds, or bay leaves to customize the flavor further.
• Always keep vegetables fully submerged in brine to maintain crispness and ensure safety.

Storage

Store your pickled vegetables in sealed glass jars in the refrigerator. They will keep well for 2 to 3 weeks. For best flavor and crunch, consume within this period. When ready to eat, simply serve cold or at room temperature straight from the jar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of vinegar for this recipe?

White vinegar with 5% acidity works best for a clean, bright flavor and proper preservation. You can experiment with apple cider vinegar for a fruitier note, but avoid balsamic or flavored vinegars as they may alter the taste and color.

How long do refrigerator pickles last?

Refrigerator pickles keep well for about 2 to 3 weeks when stored properly in the fridge. Beyond that, they may lose crunch and develop off flavors, so it’s best to consume them within this window.

Easy Refrigerator Pickled Vegetables (Crunchy & Tangy!) Recipe

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4.9 from 107 reviews

This Easy Refrigerator Pickled Vegetables recipe delivers a crunchy and tangy mix of fresh cauliflower, carrots, cucumbers, red bell pepper, and green beans, all soaked in a flavorful brine of vinegar, garlic, and spices. Perfect for a quick pickled snack or a zesty addition to sandwiches and salads, these pickles require no special equipment or lengthy fermentation, simply chilling in your refrigerator for bright, crisp results.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (includes cooling time)
• Yield: About 4 cups pickled vegetables (4 servings) 1x
• Category: Pickling
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fresh Vegetables

• 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

Flavor Boosters

• 3 cloves garlic, minced
• 2 tsp mustard seeds
• 1 tsp whole black peppercorns
• 1/2 tsp red pepper flakes (optional)

Brine Base

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

Instructions

1. Prep vegetables: Wash and cut all vegetables 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 to prepare them evenly for pickling.
2. Make brine: In a medium saucepan, combine white vinegar, water, kosher salt, sugar, minced garlic, mustard seeds, whole black peppercorns, and optional red pepper flakes. Bring this mixture to a rolling boil over medium-high heat while stirring until the salt and sugar are fully dissolved to create a flavorful brine.
3. Pour over veggies: Place all the prepped vegetables into a large heat-proof bowl. Carefully pour the hot brine over the vegetables, pressing gently to ensure they are completely submerged in the liquid. Allow the mixture to cool at room temperature for about 1 hour.
4. Jar and cover: Pack the vegetables tightly into clean glass jars. Ladle the brine into the jars to completely cover the vegetables. If you have less brine than needed, top off with a 50/50 mixture of vinegar and water to keep the veggies fully submerged. Seal the jars with lids securely.
5. Chill: Refrigerate the jars for at least 24 hours before eating to allow flavors to develop, though the pickles are best after 3 to 5 days. Keep refrigerated and enjoy within 2 to 3 weeks to maintain peak crunch and freshness.

Notes

• Flex it: You can swap in radishes, onions, or asparagus to vary the vegetables according to your preference.
• Customize flavor by adding herbs or spices like dill, coriander seeds, or bay leaves.
• Always keep vegetables fully submerged in brine for best texture and safety to prevent spoilage.

Keywords: refrigerator pickled vegetables, easy pickles, crunchy pickles, tangy pickles, quick pickled vegetables, homemade pickles, no-cook pickling