Easy Refrigerator Pickled Vegetables
Easy Refrigerator Pickled Vegetables is a delightful way to preserve your summer veggies and enjoy them year-round.
Equipment
- medium saucepan
- quart-size canning jars
- glass measuring cup
- ladle
- funnel
Ingredients
The Vegetables
- 2 pounds combined vegetables (cauliflower, green beans, carrots, pickling cucumbers, red bell pepper, sweet onions) Adjust based on preference
- 1-2 jalapeño, Serrano, or red chili peppers Optional for spicy vegetables
The Herbs/Spices
- 6-8 sprigs fresh dill May substitute with 1 teaspoon dried dill
- 1 teaspoon celery seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
The Brine
- 4 cups water
- 8 cloves garlic peeled and left whole
- 2 cups distilled white vinegar 5% acidity
- ¼ cup granulated sugar Adjust based on preference
- 2 tablespoons kosher salt
Instructions
Instructions
- Prep the vegetables by cutting cauliflower into bite-size florets, slicing carrots, trimming green beans, slicing cucumbers and onions, and chopping bell peppers.
- Pack the jars with vegetables, add dill and optional hot peppers, and divide the seeds and peppercorns.
- Prepare the brine by boiling water, adding garlic, and then mixing in vinegar, sugar, and salt until dissolved.
- Fill jars with whole garlic cloves and hot brine.
- Cool, cover, and refrigerate. Flavors improve over several days.
Notes
Adjust the vegetable mix according to preference and sometimes you may have leftovers. Fresh dill provides a stronger flavor while dried dill gives a subtler taste. Sugar can be reduced to half if desired for a tangier result.
Nutrition
Serving: 1jarCalories: 90kcalCarbohydrates: 20gProtein: 1gSodium: 500mgPotassium: 50mgFiber: 1gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 2mg
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