Description
A quick and easy refrigerator pickled vegetables recipe that delivers fresh, tangy, and crunchy homemade flavor without the fuss of traditional canning.
Ingredients
Scale
- Cucumbers, sliced into spears or rounds (preferably small, firm pickling cucumbers)
- Carrots, peeled and cut into sticks
- Bell peppers, sliced (optional)
- Radishes, halved or quartered
- Green beans or asparagus, trimmed
- 1 cup (240 ml) white vinegar or apple cider vinegar (5% acidity)
- 1 cup (240 ml) water
- 1–2 tablespoons granulated sugar
- 1 tablespoon pickling or kosher salt
- Fresh dill sprigs or 1 teaspoon dried dill seeds
- 2–3 garlic cloves, smashed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Wash all vegetables thoroughly. Peel and cut carrots into sticks about 3 inches long. Slice cucumbers into spears or rounds about ¼ inch thick. Trim and cut other vegetables similarly to fit into jars.
- In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium heat, stirring until sugar and salt dissolve completely. Do not boil. Remove from heat and let cool slightly.
- Place fresh dill sprigs, smashed garlic cloves, mustard seeds, peppercorns, and optional red pepper flakes into each clean glass jar.
- Pack cut vegetables tightly but not crushed into jars, leaving about ½ inch space at the top.
- Pour the warm brine over the vegetables, covering them completely and leaving a little headspace.
- Seal jars tightly with lids. Let cool to room temperature, then refrigerate.
- Wait at least 24 hours before eating, preferably 2-3 days for best flavor and crunch. Store in refrigerator up to 2 weeks.
Notes
Use pickling or kosher salt instead of table salt to avoid cloudy brine or bitter taste. Pour lukewarm brine over vegetables to preserve crunch. Layer spices at the bottom of the jar first for better flavor infusion. Shake jars gently once a day to distribute flavors evenly. Store pickles in the fridge up to 2 weeks; best eaten within the first week for crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: About ½ cup (120 gra
- Calories: 2540
- Sugar: 12
- Sodium: 400600
- Carbohydrates: 57
- Fiber: 12
- Protein: 1
Keywords: refrigerator pickles, pickled vegetables, easy pickles, quick pickling, homemade pickles, crunchy pickles, dill pickles, healthy snack