This Easy Refrigerator Pickled Vegetables recipe brings a burst of flavor to your veggies! Just chop up your favorites, mix with tangy vinegar, and let them soak up all that goodness.
You can enjoy these colorful pickles on sandwiches, salads, or straight from the jar. Trust me, they disappear fast! 🌈🥒 Plus, they stay fresh in the fridge for weeks—so you’ll always have a tasty snack on hand!
Key Ingredients & Substitutions
Cucumbers: Use any fresh cucumbers you like, but English cucumbers are great because they have fewer seeds. If you can’t find them, regular cucumbers work just fine. You might also try using zucchini for a twist!
Carrots: Fresh carrots add nice crunch. If you’re short on carrots, you can use radishes or even thinly sliced turnips instead. They’ll bring a different flavor but still taste great.
Apple Cider Vinegar: This adds a tangy touch. If you’re out, white vinegar works too, but it’s a bit sharper. Another option is rice vinegar for a milder taste. Just adjust the sugar according to your taste!
Mustard Seeds: These give a unique flavor. If you don’t have them, you could skip them or use some crushed mustard powder for a milder replacement.
Dill: Adding dill gives a lovely herbal flavor. If you’re not a fan, you can leave it out or replace it with oregano or thyme for a different twist.
How Do I Make Sure My Pickled Vegetables Are Crunchy?
Keeping your pickled vegetables crunchy is all about prepping them right. Here are some tips to help you out:
- Slice your vegetables thinly but not too thin; they should be about 1/4 inch thick for a good bite.
- Ensure your vegetables are fresh. The fresher they are, the crunchier your pickles will turn out.
- Let them marinate for at least 24 hours, but taste them after that! If you prefer them crunchier, you can eat them sooner.
- Store them in a snug jar, which helps keep the brine around the veggies, preserving that crunch!
Easy Refrigerator Pickled Vegetables
Ingredients You’ll Need:
For the Vegetables:
- 2 cups cucumbers, thinly sliced
- 1 cup carrots, julienned
- 1 cup red onion, thinly sliced
- 1/2 cup bell pepper (red or yellow), julienned
For the Pickling Liquid:
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes (optional for extra spice)
- 1 teaspoon dill (optional, for flavor)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus you’ll want to let the vegetables sit in the fridge for at least 24 hours. So, in total, you’ll have crunchy, zesty pickles ready in one day!
Step-by-Step Instructions:
1. Prepare the Vegetables:
In a large bowl, gather all your sliced cucumbers, julienned carrots, thinly sliced red onion, and bell pepper. Give them a gentle toss to mix them together a bit. Set this bowl aside for now.
2. Make the Pickling Liquid:
In a medium saucepan, pour in the apple cider vinegar, water, sugar, salt, mustard seeds, black peppercorns, and red pepper flakes (if you want some extra spice). Heat this mixture over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Once it reaches a boil, remove it from the heat.
3. Combine and Cool:
Carefully pour the hot pickling liquid over the bowl of vegetables. Make sure every slice and piece is submerged in the liquid. Let the mixture sit at room temperature until it cools down to room temperature, which should take about 10 to 15 minutes.
4. Store in the Fridge:
Once cool, transfer the pickled vegetables and liquid into a clean glass jar or container with a tight lid. Seal it up and pop it into the fridge. You’ll want to let these sit for at least 24 hours so the flavors can really come together.
5. Enjoy!
After a day in the fridge, your crunchy, tangy pickled vegetables are ready to eat! Taste them on salads, as a topping for sandwiches, or just as a snack. They’ll stay good in the fridge for up to two weeks, but we bet they won’t last that long!
Can I Use Different Vegetables for Pickling?
Absolutely! Feel free to substitute or add your favorite vegetables like radishes, cauliflower, or green beans. Just make sure they are cut into similar sizes for even pickling. Adjust the pickling time if needed, depending on the vegetable’s thickness.
How Long Do Pickled Vegetables Last in the Fridge?
Your refrigerator pickled vegetables will stay fresh for up to two weeks when stored in a sealed container in the fridge. If you notice any off odors or changes in color, it’s best to discard them.
Can I Make This with No Sugar?
Yes, you can omit the sugar for a low-sugar version! Keep in mind that the pickles may taste more tart, so you might want to balance it out with a bit more salt or use a sugar substitute that suits your dietary needs.
How Should I Serve Pickled Vegetables?
These pickled veggies are incredibly versatile! Serve them as a crunchy salad, a topping for sandwiches and burgers, or toss them into salads for extra flavor. They also make a great addition to cheese and charcuterie boards!
