Easy Refrigerator Pickled Vegetables

Easy Refrigerator Pickled Vegetables are a simple way to preserve and enjoy a variety of summer vegetables all year long.

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Prep Time 20

Cook Time 10

Cooling Time 1

Total Time 1 30

Course Side Dish

Cuisine American

Servings jars

Calories 50 kcal

Equipment

Canning jars
Medium saucepan
Glass measuring cup

Ingredients

The Vegetables

2 pounds cauliflower florets
2 pounds green beans
2 pounds carrots
2 pounds pickling cucumbers
2 pounds red bell pepper
2 pounds sweet onions
1-2 pieces jalapeño or Serrano peppers optional for spiciness

The Herbs/Spices

6-8 sprigs fresh dill may substitute 1 teaspoon dried dill
1 teaspoon celery seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns

The Brine

4 cups water
8 cloves garlic peeled and left whole
2 cups distilled white vinegar 5% acidity
¼ cup granulated sugar may reduce if desired
2 tablespoons kosher salt

Instructions

Preparation

Cut the cauliflower into small florets, slice the carrots, trim the green beans, remove the blossom end from cucumbers, and slice the onions.
Pack the jars with desired mix of veggies and add optional hot peppers.

Brine Preparation

In a medium saucepan, bring water to a boil, add garlic, and simmer for 5 minutes. Add vinegar, sugar, and salt, then boil until dissolved.
Place 4 cloves of garlic in each jar and fill with hot brine.

Cooling

Let the vegetables cool and then cover and refrigerate. They will develop flavor over several days.

Notes

Feel free to adjust the sugar based on personal preference. Fresh dill enhances flavor, while dried dill is subtler.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 320mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Keyword easy pickles, homemade pickles, pickles, refrigerator pickled, summer vegetables, vegetables

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