Description
A quick and simple recipe for making vibrant and tangy refrigerator pickled vegetables that add flavor and crunch to any meal.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, cucumbers, peppers, radishes)
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon peppercorns (optional)
- 1 clove garlic, crushed (optional)
Instructions
- Start by washing and cutting your vegetables into the desired sizes—think strips, rounds, or cubes.
- In a medium pot, combine the vinegar, water, sugar, and salt. Bring it to a gentle heat, stirring until dissolved.
- If using, toss in the mustard seeds, peppercorns, and crushed garlic.
- Carefully place your prepared vegetables into a clean jar, packing them tightly.
- Pour the vinegar mixture over the vegetables until they are completely submerged.
- Let the jar cool to room temperature for 20-30 minutes.
- Seal the jar tightly and refrigerate. Enjoy them after a few hours or wait at least a day for the best flavor.
Notes
These pickles can last in the refrigerator for up to a month. Experiment with different vegetables and spices for unique flavors!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Refrigerating
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 700mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg