Refrigerator pickled vegetables are a fantastic way to preserve and enjoy fresh produce with minimal effort. This quick and tangy recipe allows you to enjoy homemade pickles without the need for canning. The vegetables retain their crunch while absorbing the flavorful brine, making them perfect as a snack, side dish, or topping for sandwiches and salads. Here’s a simple recipe to make your own refrigerator pickled vegetables at home.
Ingredients:
For the Pickling Brine:
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- ¼ cup (60 g) granulated sugar
- 2 tablespoons (30 g) kosher salt (or pickling salt)
- 2 cloves garlic, peeled and smashed
- 1 teaspoon (5 g) black peppercorns
- 1 teaspoon (5 g) mustard seeds
- 1 teaspoon (5 g) coriander seeds
- 1 teaspoon (5 g) dried dill (optional)
- 1-2 bay leaves (optional)
For the Vegetables:
- 1 cup (100 g) thinly sliced carrots
- 1 cup (100 g) sliced cucumbers
- 1 cup (100 g) sliced bell peppers (any color)
- 1 cup (100 g) thinly sliced red onions
- 1 cup (100 g) green beans (trimmed)
- Optional: 1 small jalapeño, sliced for added heat