Name: Easy Refrigerator Pickled Vegetables
Prep time: 15 min
Cook time: 5 min
Total time: 24 h 20 min
Cuisine: American
Ingredients: 2 cups cauliflower florets; 1 cup sliced carrots; 1 cup sliced cucumbers; 1 red bell pepper, sliced into strips; 1 cup green beans, trimmed; 3 cloves garlic, minced; 2 cups white vinegar; 2 cups water; 2 Tbsp salt; 1 Tbsp sugar; 2 tsp mustard seeds; 1 tsp black peppercorns; ½ tsp red pepper flakes (optional)

Why You’ll Love This Recipe

I love how simple and versatile these pickled vegetables are—they’re a great way to preserve fresh produce and enjoy a bright, crunchy snack anytime. The quick pickling process doesn’t require special tools or canning know-how, and the results are addictively tangy and refreshing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cauliflower florets
1 cup sliced carrots
1 cup sliced cucumbers
1 red bell pepper, sliced into strips
1 cup green beans, trimmed
3 cloves garlic, minced
2 cups white vinegar
2 cups water
2 Tbsp salt
1 Tbsp sugar
2 tsp mustard seeds
1 tsp black peppercorns
½ tsp red pepper flakes (optional for heat)

directions

I start by combining the cauliflower, carrots, cucumbers, bell pepper, green beans, and minced garlic in a large mixing bowl.

In a saucepan, I bring the vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil over medium-high heat, stirring until everything is dissolved.

Next, I pour the hot brine over the vegetable mixture, making sure all the veggies are fully submerged.

I let the mixture cool to room temperature—this usually takes about 20 minutes—then I transfer the veggies and brine into glass jars with tight-fitting lids.

Once sealed, I refrigerate the jars for at least 24 hours before enjoying to allow the flavors to develop fully.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 1 day 20 minutes (chill included)
Servings: 8 servings
Calories: ~35 kcal per serving

Variations

I sometimes add slices of jalapeño for extra heat or swap in different veggies like radishes, zucchini, or pearl onions. A sprig of dill or a bay leaf in each jar also adds a nice herbal note.

storage/reheating

I keep these pickled vegetables in airtight jars in the fridge for up to 2 weeks. They’re ready to eat cold straight from the jar—no reheating needed.

FAQs

Can I use apple cider vinegar instead of white vinegar?

Yes, I sometimes use apple cider vinegar for a milder, slightly fruity flavor—it works well in this recipe.

Do I have to boil the brine?

Boiling helps dissolve the salt and sugar quickly and enhances the pickling process, so I always boil the brine before pouring it over the vegetables.

Can I reuse the brine?

I don’t recommend reusing brine for new batches, as its flavor and pickling power weaken. For best results, make a fresh batch.

How soon can I eat the pickles?

I wait at least 24 hours for the best flavor, but they get even better after a couple of days.

Do I need special jars for this?

No, I use any clean glass jars with tight lids—mason jars work great, but repurposed food jars are fine too.

Conclusion

Easy Refrigerator Pickled Vegetables are a colorful, flavorful way to enjoy fresh produce with minimal effort. I love keeping a few jars in the fridge for a healthy snack, a crunchy side, or a zesty topping for sandwiches and salads.