Refrigerator Pickled Vegetables
Refrigerator Pickled Vegetables are a tasty and easy way to enjoy fresh veggies! They add a crunchy, tangy flavor that brightens up any meal.
Servings: 6 servings
Calories: 30kcal
Equipment
- Jar
- Pot
Ingredients
Vegetables
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
Brine
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- Garlic cloves (optional)
- Fresh herbs (like dill or thyme, optional)
Instructions
- In a clean jar, layer the cauliflower florets, sliced carrots, and any additional vegetables like cucumbers.
- In a pot, combine water, vinegar, sugar, salt, mustard seeds, and peppercorns. Bring to a boil and stir until sugar and salt dissolve.
- Pour the hot brine over the vegetables in the jar.
- Let cool to room temperature, then seal the jar and refrigerate for at least 24 hours before eating.
- Enjoy your crunchy, tangy pickled vegetables!
Notes
Use fresh veggies for the best taste and crunch. Adjust the sugar and salt to suit your preference.
Nutrition
Calories: 30kcal