These crunchy, tangy refrigerator pickled veggies are a real treat! You can use your favorite veggies like cucumbers, carrots, and bell peppers. Just a mix of vinegar, sugar, and spices makes them pop!
They’re so easy to make and fun to eat! I love putting them on sandwiches, salads, or just snacking straight from the jar. Trust me, your taste buds will thank you! 🥒🥕
Key Ingredients & Substitutions
Cucumbers: Fresh, firm cucumbers are key for crunch. If you can’t find them, use Persian or Kirby cucumbers that offer great texture. I’ve tried using zucchini, and while not traditional, they add their own unique flavor!
Carrots: The bright color and sweetness of carrots add a nice balance. If you prefer, you can swap for radishes which give a peppery crunch, perfect for a twist!
Dill: Fresh dill brings a lovely herbaceous note, but if you can’t find it, 1 tablespoon of dried dill works too. I honestly enjoy the taste of dill, so I often add more than suggested!
Vinegar: White vinegar is common, but apple cider vinegar can be a great substitute for a sweeter flavor. Just make sure to keep the acidity similar for safe pickling!
How Do You Ensure Your Pickled Veggies Stay Crunchy?
To keep your veggies crispy, it’s important to use fresh produce and not overcook the brine. Here are some tips:
- Blanching veggies briefly before pickling can enhance crunchiness, but don’t overdo it. Just 1-2 minutes should do.
- Always make sure the vegetables are fully submerged in the brine to prevent mold.
- Store pickles in a tightly sealed jar in the fridge to maintain texture. The cold helps keep them crunchy.
How to Make Crunchy Tangy Refrigerator Pickled Veggies
Ingredients You’ll Need:
Vegetables:
- 2 cups cucumber slices (about 2 medium cucumbers)
- 1 cup carrot sticks (about 2 medium carrots)
- 1 cup bell pepper strips (any color)
- 1 cup cauliflower florets (optional)
- 1 cup green beans, trimmed (optional)
Brine Mixture:
- 2 cups white vinegar (5% acidity)
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt (preferably pickling or kosher salt)
Spices:
- 4 cloves garlic, peeled and lightly crushed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes (optional for some heat)
- 2 sprigs fresh dill or 1 tablespoon dried dill (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time. After that, simply let the veggies sit in the fridge for at least 24 hours to soak up all those delicious flavors. They will be even better after 3 days! Be sure to eat them within 2-3 weeks for the freshest taste.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing all your vegetables thoroughly to remove any dirt. Slice the cucumbers into rounds or spears, cut the carrots into sticks, and slice the bell peppers into strips. If you’re using green beans or cauliflower, trim and cut them as needed. Get them all ready to pack in the jars!
2. Make the Brine:
In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring this mixture to a boil over medium heat. Stir gently until the sugar and salt dissolve completely. Once done, remove it from heat and let it cool a little — just enough so it’s not boiling hot.
3. Pack the Jars:
Get your clean glass jars ready! Evenly distribute the garlic cloves, black peppercorns, mustard seeds, coriander seeds, red pepper flakes (if you’re adding some spice), and dill into each jar. Then, tightly pack your prepared vegetables on top of the spices in each jar.
4. Pour in the Brine:
Now, pour the warm brine over the veggies in each jar. Make sure the vegetables are fully submerged in the brine. Leave about half an inch of space at the top of the jar. This is important for creating a vacuum seal!
5. Seal and Chill:
Seal the jars tightly with their lids and let them cool to room temperature on your counter. Once they’re cool, transfer them to the refrigerator.
6. Wait and Enjoy:
Let the jars sit in the fridge for at least 24 hours before digging in. The flavor will deepen as they sit, so try to wait for 3 days for the best results. Enjoy your crunchy, tangy pickled veggies as a snack, in salads, or on sandwiches!
Happy pickling! 🥒🥕🌶️
FAQ for Crunchy Tangy Refrigerator Pickled Veggies
Can I Use Different Vegetables for Pickling?
Absolutely! Feel free to experiment with your favorite vegetables like radishes, zucchini, or asparagus. Just make sure they’re firm and fresh for the best crunch!
How Long Will These Pickled Veggies Last?
These refrigerator pickles are best enjoyed within 2-3 weeks when stored in the fridge. However, they can last a bit longer if kept sealed and refrigerated. Just watch for any signs of spoilage.
How Can I Adjust the Spice Level?
If you prefer a milder version, simply omit the red pepper flakes. For more heat, consider adding extra flakes or even a sliced jalapeño to the brine for a kick!
Can I Make These Pickled Veggies in Advance?
Yes! In fact, they taste best after sitting for at least 24 hours in the fridge. Making them a few days in advance allows the flavors to meld beautifully, so they’re ready to enjoy whenever you are!