Refrigerator Pickled Vegetables
Crisp, tangy, and irresistibly crunchy — these Refrigerator Pickled Vegetables are the kind of small pleasure that brightens any meal.
Servings: 4 servings
Equipment
- 1-quart jar
- Medium Saucepan
Ingredients
Vegetables
- 2 cups cauliflower florets washed and cut into bite-sized pieces
- 1 cup sliced carrots peeled and thinly sliced on a bias
- 1 cup sliced cucumbers thinly sliced (seeds removed if large)
Brine
- 1 cup water room temperature
- 1 cup white vinegar (5% acidity)
- 1 tablespoon sugar granulated
- 1 tablespoon salt kosher or pickling salt
- 1 teaspoon mustard seeds
- 1 teaspoon whole peppercorns
- 2–3 cloves garlic peeled and lightly smashed (optional)
- 2–3 sprigs fresh herbs like dill or thyme, washed (optional)
Instructions
- Prepare a clean 1-quart jar or two smaller jars by washing them in hot soapy water and rinsing well. Keep lids ready. Make sure jars are cool and dry.
- Layer the jar with the cauliflower florets first, then add the sliced carrots and cucumbers. Tuck in garlic cloves and herbs between the vegetables if using, distributing spices so every bite gets flavor.
- In a medium saucepan combine 1 cup water, 1 cup white vinegar, 1 tablespoon sugar, 1 tablespoon salt, 1 teaspoon mustard seeds, and 1 teaspoon peppercorns. Stir to combine.
- Bring the brine to a gentle boil over medium-high heat, stirring until the sugar and salt fully dissolve — about 2 to 3 minutes. Remove from heat.
- Carefully pour the hot brine over the vegetables in the jar, pressing the vegetables down so they are fully submerged and leaving about 1/2 inch headspace at the top.
- Let the jar cool to room temperature uncovered for 30–45 minutes. When cooled, seal the jar with its lid and refrigerate.
- Chill for at least 24 hours before eating, though flavor improves over 48 hours. Refrigerated pickles will keep their best quality for up to 2–3 weeks.
Notes
These refrigerator pickles are not canned for shelf-stable storage; always keep them chilled. Best eaten within 2–3 weeks.