Description
A vibrant and refreshing recipe for crunchy, tangy refrigerator pickled vegetables featuring cauliflower, carrots, cucumbers, bell peppers, and red onions soaked in a flavorful brine of vinegar, spices, and fresh dill. Perfect as a quick side dish or a zesty snack, these pickles develop deeper flavors after a day in the fridge and stay fresh for up to two weeks.
Ingredients
Scale
Vegetables
- 2 cups cauliflower florets
- 1 cup carrot sticks
- 1 cup cucumber slices
- 1 cup bell pepper strips (any color)
- ½ red onion (thinly sliced)
- 3 cloves garlic (smashed)
Brine
- 1 ½ cups white vinegar
- 1 ½ cups water
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon crushed red pepper flakes (optional)
Herbs
- 2–3 sprigs fresh dill (optional)
Instructions
- Prepare Vegetables: Wash and cut all vegetables into bite-sized pieces. Divide the vegetables evenly between two clean quart-sized jars. Tuck in smashed garlic cloves and dill sprigs, if using, distributing them between the jars for flavor.
- Make the Brine: In a medium saucepan, combine white vinegar, water, kosher salt, sugar, mustard seeds, black peppercorns, and crushed red pepper flakes if desired. Bring the mixture to a boil over medium heat, stirring occasionally until the salt and sugar have completely dissolved. Remove from heat and allow the brine to cool slightly for about 5 to 10 minutes.
- Combine and Submerge: Pour the warm brine over the vegetables in each jar, making sure that all the vegetables are fully submerged under the liquid to ensure proper pickling.
- Seal and Refrigerate: Let the jars come to room temperature, then seal them tightly with lids. Place the jars in the refrigerator and let the vegetables pickle for at least 24 hours. For best flavor, allow them to develop for 48 hours before serving.
- Serve and Store: Use the pickled vegetables as a tangy side dish or snack. These pickles stay fresh refrigerated for up to 2 weeks.
Notes
- Pickled vegetables stay fresh in the refrigerator for up to 2 weeks.
- Feel free to substitute or add green beans, radishes, or zucchini based on seasonal availability and personal preference.
- The crushed red pepper flakes are optional for a spicy kick.
- For a more aromatic touch, experiment with additional herbs such as thyme or bay leaves.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook (after brine)
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 25
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 0.5 g
- Cholesterol: 0 mg
