Easy Refrigerator Pickled Vegetables (Crunchy & Tangy!) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
