Description

These refrigerator pickled vegetables are crisp, tangy, and loaded with flavor. Quick to make with a simple brine—perfect for snacking, salads, or charcuterie boards.

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)

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Instructions

Combine cauliflower, carrots, cucumbers, bell pepper, green beans, and garlic in a large bowl.

In a saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil, stirring to dissolve.

Pour the hot brine over the vegetables until fully submerged.

Let cool to room temperature (about 20 minutes).

Transfer vegetables and brine into clean glass jars with tight lids.

Refrigerate for at least 24 hours before enjoying.

Notes

Add jalapeños for heat or herbs like dill or bay leaf for extra flavor.

Use any firm vegetables you like—zucchini, pearl onions, or radishes work great.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Snack, Condiment, Side
Method: Pickling
Cuisine: American