Description
A fast, foolproof method for making crunchy tangy refrigerator pickled vegetables without special canning equipment. These pickles add a vibrant, probiotic-friendly boost to meals and are ready in 24-48 hours.
Ingredients
1 lb mixed fresh vegetables (e.g., cucumbers, carrots, cauliflower, bell peppers)
1 cup white vinegar
1 cup water
1 tbsp kosher salt
2 tbsp granulated sugar
4 cloves garlic
1 tsp whole black peppercorns
1 tsp mustard seeds
Fresh dill (optional)
Instructions
- Thoroughly wash and dry jars
- Prep vegetables by slicing into consistent, bite-sized pieces
- Tightly pack raw vegetables into clean jars, adding garlic and dill
- Make brine by combining vinegar, water, salt, and sugar in saucepan. Bring to simmer, stirring until salt and sugar dissolve
- Carefully pour hot brine over vegetables, ensuring they are completely submerged
- Let jars cool to room temperature, then seal with lids and refrigerate for 24-48 hours
Notes
Use freshest produce for crunchiest results. Uniform cuts ensure even pickling.
Let brine cool slightly before pouring if using delicate vegetables like cucumbers.
Store in refrigerator for 3-4 weeks. Do not reuse brine for new batches.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 jar
- Calories: 25 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: pickles, vegetables, refrigerator pickles, tangy, crunchy