Easy Refrigerator Pickled Vegetables (Crunchy & Tangy!)
Bright, crunchy, tangy quick-pickled veggies—no canning required. A foolproof refrigerator pickle ready with 30 minutes of active work and a 24-hour chill.
Equipment
- Medium saucepan
- Heat-proof mixing bowl
- Mason jars with lids (2 to 3 quarts total)
- Ladle
- Tongs or slotted spoon
Ingredients
Fresh Vegetables
- 2 cups crisp cauliflower florets
- 1 cup sliced carrots (coins)
- 1 cup sliced cucumbers (about 1/4-inch thick)
- 1 red bell pepper, sliced
- 1 cup fresh green beans, trimmed
Flavor Boosters
- 3 cloves garlic, minced potent
- 2 tsp mustard seeds
- 1 tsp whole black peppercorns
- 1/2 tsp red pepper flakes (optional)
Brine Base
- 2 cups white vinegar (5% acidity)
- 2 cups water
- 2 tbsp kosher or pickling salt
- 1 tbsp sugar
Instructions
- Prep vegetables: Wash and cut all vegetables into uniform, bite-sized pieces. Slice carrots into coins, break cauliflower into small florets, slice cucumbers ~1/4-inch, and trim green beans.
- Make brine: In a medium saucepan, combine vinegar, water, salt, sugar, minced garlic, mustard seeds, black peppercorns, and optional red pepper flakes. Bring to a rolling boil over medium-high heat, stirring until salt and sugar dissolve.
- Pour over veggies: Place all vegetables in a large heat-proof bowl. Carefully pour hot brine over them, pressing gently so everything is fully submerged. Let cool at room temperature, about 1 hour.
- Jar and cover: Pack vegetables tightly into clean glass jars. Ladle in brine to fully cover. If short on liquid, top off with a 50/50 mix of vinegar and water. Seal with lids.
- Chill: Refrigerate for at least 24 hours before eating (best after 3–5 days). Keep refrigerated; enjoy within 2–3 weeks for peak crunch.
Notes
Flex it: Swap in radishes, onions, or asparagus. Add dill, coriander seeds, or bay leaves to personalize the flavor. Always keep vegetables fully submerged for best texture and safety.