These easy homemade refrigerator pickled vegetables are crunchy, tangy, and full of flavor! You can use any veggies you have on hand, like cucumbers, carrots, or peppers.
I love whipping these up as a quick side dish or snack. They’re super easy to make and last for weeks in the fridge—perfect for adding a zing to any meal!
Key Ingredients & Substitutions
Fresh Vegetables: You can mix and match your favorite veggies. Cucumbers are classic, but carrots, bell peppers, and cauliflower are great too! If you have zucchini or radishes, they work well too. Just keep the total to about 2 cups.
Vinegar: White vinegar is the go-to for this recipe, but feel free to experiment with apple cider vinegar for a different flavor. Just remember that the tanginess will vary slightly.
Sugar and Salt: These balance the acidity. For healthier options, try using honey or agave syrup instead of sugar, and kosher salt instead of table salt can lend a milder flavor.
Garlic and Spices: Garlic adds depth, but you might substitute with shallots for a milder taste. As for spices, dill seeds or coriander seeds can also give a nice twist to your pickles!
How Do You Ensure Your Vegetables Stay Crunchy?
Keeping your pickled vegetables crunchy is part art, part science! Here are some handy tips:
- Use fresh, crisp vegetables. Avoid any that are soft or wilted.
- Cut them into uniform sizes for even pickling.
- Consider adding a pinch of calcium chloride (found in canning supplies) to the jar to help maintain crunchiness.
- Do not overcook your vinegar mixture; boiling just long enough to dissolve sugar and salt is perfect. This helps veggies stay crunchy!
With these tips, you’ll have perfectly crunchy pickled vegetables every time!
Easy Homemade Refrigerator Pickled Vegetables
Ingredients You’ll Need:
Vegetables:
- 2 cups mixed fresh vegetables (such as cucumbers, carrots, cauliflower florets, bell peppers, green beans)
Brine:
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
Flavorings:
- 2 cloves garlic, peeled and smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon red pepper flakes (optional for heat)
- Fresh dill sprigs or other herbs (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, followed by at least 24 hours in the refrigerator for the flavors to develop. It’s perfect for making ahead of time, allowing you to enjoy your tangy pickles just a couple of days later!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing and cutting your vegetables into bite-sized pieces or sticks. This makes them easier to eat and allows for better flavor absorption.
2. Make the Brine:
In a medium saucepan, combine the white vinegar, water, sugar, and salt. Turn the heat to medium and bring the mixture to a boil. Stir occasionally to ensure the sugar and salt dissolve completely.
3. Pack the Jar:
Take your clean glass jar (or jars) and start packing in the cut vegetables tightly. It’s fun to mix different colors and types for a beautiful presentation!
4. Add Flavorings:
In between layers of vegetables, add the smashed garlic, black peppercorns, mustard seeds, red pepper flakes, and fresh herbs. Feel free to adjust based on your flavor preferences!
5. Pour the Hot Brine:
Once your brine is ready, carefully pour it over the packed vegetables in the jar. Make sure all the veggies are fully submerged in the brine for optimal pickling.
6. Cool and Store:
Allow the jar to cool down to room temperature before sealing it tightly with a lid. This helps lock in the flavors while the pickles cool.
7. Refrigerate:
Place the jar in the refrigerator and let the pickled vegetables sit for at least 24 hours, but for the best taste, try to wait 2-3 days. This gives the flavors time to meld!
8. Enjoy:
Once your pickles have developed their flavor, enjoy them as a crunchy snack, salad topper, or tasty side dish! Keep them stored in the fridge, and try to consume within 2-3 weeks for the freshest taste.
Enjoy your crisp, tangy refrigerator pickles!
FAQ for Easy Homemade Refrigerator Pickled Vegetables
Can I Use Other Vegetables Instead?
Absolutely! Feel free to get creative with your vegetables. You can use radishes, asparagus, zucchini, or any firm vegetable that you enjoy. Just make sure they are fresh and crunchy for the best results!
How Long Do the Pickles Last in the Fridge?
These pickled vegetables will stay fresh in the refrigerator for about 2-3 weeks. Be sure to keep them tightly sealed to maintain their flavor and crunch!
Can I Adjust the Level of Spiciness?
Yes! If you prefer less heat, simply exclude the red pepper flakes or reduce the amount. For more spice, you can add extra flakes or try a splash of hot sauce in the brine. Adjust to your taste!
Is It Necessary to Wait 24 Hours Before Eating?
While you can technically eat them right after making, waiting at least 24 hours allows the flavors to develop fully. For the best taste, try to wait 2-3 days before enjoying your pickles!
