This easy refrigerator pickled vegetables recipe is perfect for beginners! It uses fresh veggies like cucumbers, carrots, and radishes, all soaked in a simple vinegar solution.
You can enjoy these crunchy treats on sandwiches, salads, or just as a snack. It’s a fun way to add flavor to your meals, and they keep well in the fridge—if they last that long! 🥒
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are ideal for crunch. You can use Kirby or Persian cucumbers for better results. If they’re not available, zucchini can be a decent substitute, though the texture will be different.
Carrots: While I love using fresh carrots, you can also try radishes or bell peppers for a color and flavor twist. You can even mix different vegetables to create your own unique mix!
Vinegar: White vinegar is commonly used, but apple cider vinegar can provide a slightly sweeter and fruitier note. Experiment with whichever you prefer!
Dill: Fresh dill adds a wonderful flavor, but if it’s not available, you can use dried dill. Just remember to use less; about 1/3 of the amount since dried herbs are more potent.
What’s the Best Way to Layer the Vegetables in the Jar?
Layering your vegetables right is key to getting an even pickle flavor. Start with a base of cucumbers at the bottom of the jar, then add the carrots next, and finish with red onions and garlic on top. This way, the bold flavors seep through each layer, creating that perfect crunch.
- Make sure the vegetables are cut uniformly; thin slices help them absorb the pickling solution evenly.
- If you want some fun colors, mix in some colorful bell peppers or even jalapeños for extra kick.
- Press the veggies down a bit as you layer to fit more in!
Remember, keeping the vegetables submerged in the pickling liquid is important to ensure that all parts absorb the brine. Enjoy your pickled veggies after they’ve chilled and let the flavors meld!
Easy Refrigerator Pickled Vegetables
Ingredients
- 1 cup cucumber, thinly sliced
- 1 cup carrot, thinly sliced julienne
- 1/2 cup red onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional for heat)
- 2 cloves garlic, thinly sliced
- 1 teaspoon dried dill or a few sprigs fresh dill
How Much Time Will You Need?
This pickling recipe requires about 15 minutes for preparation and about 24 hours of chilling time for the flavors to fully develop. You can enjoy your crunchy, tangy pickled vegetables after the wait, and they’ll last in the fridge for up to 2 weeks!
Step-by-Step Instructions
1. Prepare the Vegetables:
Start by washing your cucumbers, carrots, and red onions. Slice them thinly—this helps them pickle better and makes them easier to eat later. You can use a mandoline slicer if you have one for even slices!
2. Make the Pickling Liquid:
In a small saucepan, mix together the white vinegar, water, sugar, and salt. Heat the mixture gently on the stove, stirring occasionally until both the sugar and salt dissolve completely. Once that happens, remove it from heat and let it cool for a few minutes.
3. Layer the Vegetables:
Grab a clean glass jar and start layering your vegetables. Place the cucumber slices at the bottom, then add the julienned carrots, red onion slices, and sliced garlic. Try to pack them in nicely, but don’t overfill!
4. Add Seasonings:
Sprinkle the mustard seeds, black peppercorns, and red pepper flakes (if you like it spicy) on top of the veggies. Sprinkle dill throughout as well for that fresh flavor.
5. Pour in the Pickling Liquid:
Carefully pour the warm pickling liquid over the layered vegetables, ensuring everything is fully submerged. If there are any dry areas peeking out, use a spoon to push them down gently.
6. Seal and Chill:
Close the jar tightly with a lid to keep everything fresh. Place it in the refrigerator and let it sit for at least 24 hours. This waiting period allows the flavors to soak into your veggies, making them delicious!
7. Enjoy!
After 24 hours, your pickled vegetables will be ready to enjoy! They’re great as a side snack, on sandwiches, or tossed into salads. You can store these tasty snacks in the fridge for up to 2 weeks.
This quick and easy refrigerator pickled vegetable recipe is a fantastic way to add some zing to your meals while being beginner-friendly!
FAQ for Easy Refrigerator Pickled Vegetables
Can I Use Different Vegetables for Pickling?
Absolutely! This recipe is very versatile. You can substitute cucumbers with zucchini, add bell peppers, or even use radishes. Just make sure to slice your veggies thinly for the best soaking effect.
How Do I Store Leftover Pickled Vegetables?
Store your pickled vegetables in an airtight container in the refrigerator. They should stay fresh for up to 2 weeks. Just ensure they are fully submerged in the pickling liquid to maintain flavor and crunch!
Can I Adjust the Spice Level?
Yes! If you prefer a milder flavor, simply omit the red pepper flakes. Conversely, if you enjoy a little heat, feel free to add extra! You can also include sliced jalapeños for an additional kick.
How Long Should I Let the Vegetables Pickle?
For best flavor, let your pickled vegetables sit in the refrigerator for at least 24 hours. The longer you let them sit, the more flavorful they become. After about 48 hours, they’ll be even tastier!
