Get ready for some bright and zesty crunch! These refrigerator pickled veggies are marinated in a tangy mix, making them a fun and easy side dish. You can use any veggies you love!
I often munch on these straight from the jar. They add a punch to sandwiches or salads, and the best part? You can whip them up in no time and keep them in the fridge!
Key Ingredients & Substitutions
Cauliflower: The star of your pickles! Cauliflower adds a nice crunch. If you’re not a fan or don’t have any, try using broccoli or even green beans instead!
Cucumber: For freshness, use English cucumbers or pickling cucumbers if you can find them. If cucumbers aren’t available, sliced bell peppers can be a great alternative.
Carrots: Slicing them thinly helps them pickle quickly. If you want, you can use bell peppers or radish slices instead for a similar crunch.
Dried red chili peppers: They add a mild heat. If you prefer less spice, skip them or use a pinch of red pepper flakes.
White vinegar: This creates the tangy flavor! If you want to try something different, apple cider vinegar can work well, too.
How Can You Layer Ingredients for Best Flavor?
The way you layer the veggies is key! Start with the sturdier vegetables, like cauliflower and carrots, at the bottom. This ensures they have enough pickling liquid to absorb the flavors. Follow with sliced cucumbers and radishes on top. Adding garlic, dill, and spices throughout enhances the flavor throughout the jar!
- Make sure to pack the vegetables tightly for optimal pickling.
- Don’t forget to add the hot pickling liquid quickly, ensuring it covers all the veggies to maximize flavor infusion.
Easy Crunchy Tangy Refrigerator Pickled Veggies
Ingredients You’ll Need:
For the Veggies:
- 1 cup cauliflower florets
- 1 cup cucumber slices
- 1/2 cup carrots, sliced
- 1/2 cup radishes, sliced
- 2-3 fresh dill sprigs
- 2 cloves garlic, peeled and halved
- 1-2 dried red chili peppers
- 1 tbsp mustard seeds
- 1 tsp black peppercorns
For the Pickling Liquid:
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
Time Needed:
This recipe requires about 15 minutes of active preparation time, followed by at least 24 hours in the fridge for the flavors to develop and meld. The wait will be worth it for those tangy crunches!
Step-by-Step Instructions:
1. Prepping the Veggies:
Start by washing all your vegetables thoroughly under cold water. Cut the cauliflower into bite-sized florets, slice up the cucumbers, carrots, and radishes. Take a moment to admire your vibrant mix!
2. Layering in the Jar:
Grab a clean glass jar, and begin layering the veggies. Place the cauliflower and carrots at the bottom, then add the cucumber and radish slices. Tuck in the garlic cloves, dill sprigs, dried red chilies, mustard seeds, and black peppercorns between the layers for a pop of flavor!
3. Making the Pickling Liquid:
In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring gently until the sugar and salt are fully dissolved. Keep an eye on it; you just want it warm, not boiling!
4. Pouring the Liquid:
Now, carefully pour the hot pickling liquid into the jar over the vegetables. Ensure that all the veggies are fully submerged for maximum flavor absorption. If needed, press them down gently with a spoon.
5. Cooling and Storing:
Seal the jar with a lid and let it cool to room temperature. Once cooled, pop it in the fridge. You’ll want to let these pickles sit for at least 24 hours before digging in.
6. Enjoying Your Creation:
After a day in the fridge, your crunchy tangy pickled veggies are ready to be enjoyed! They are perfect for snacking, adding to sandwiches, or topping on salads. Just remember to keep them refrigerated, and they’re best eaten within 2-3 weeks.
Happy pickling!
FAQ for Easy Crunchy Tangy Refrigerator Pickled Veggies
Can I Use Different Vegetables?
Absolutely! Feel free to customize the recipe with your favorite veggies. Bell peppers, green beans, or even mini carrots work great as substitutes. Just keep in mind that firmer vegetables will hold up better during pickling.
How Long Do These Pickles Last in the Fridge?
Your refrigerator pickled veggies will be good for about 2-3 weeks when stored in an airtight container. It’s best to consume them within this timeframe to enjoy their crispness and flavor.
Can I Make This Recipe Spicier?
Yes! If you want more heat, add extra dried red chili peppers or sprinkle in some red pepper flakes. Just be sure to taste a small amount of the pickling liquid before pouring it over the veggies to ensure it’s to your liking!
What Should I Do If the Vegetables Float Above the Liquid?
If you notice any veggies floating above the liquid, don’t fret! You can add additional vinegar-water mixture (1:1 ratio) to fully submerge them. Alternatively, using a small piece of a clean, boiled potato can help weigh them down!
