1. Prepare the Vegetables:
- Wash and Slice:
- Wash all vegetables thoroughly. Slice the carrots, cucumbers, bell peppers, and red onions into thin strips or rounds. Trim the ends off the green beans. If using, slice the jalapeño.
- Blanch Vegetables (Optional):
- For extra crispness, you can blanch the green beans and carrots in boiling water for 1-2 minutes, then immediately transfer them to an ice bath. This step is optional but helps retain their crunch.
2. Prepare the Brine:
- Combine Ingredients:
- In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, garlic, black peppercorns, mustard seeds, coriander seeds, and dill (if using).
- Heat the Brine:
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved. Remove from heat and let the brine cool slightly.
3. Pack the Jars:
- Sterilize Jars:
- While the brine is cooling, sterilize your jars and lids by boiling them in water for 10 minutes. This helps to ensure the pickles stay fresh.
- Pack the Vegetables:
- Pack the sliced vegetables into the sterilized jars. If using jalapeño slices, add them to the jars as well.
4. Add the Brine:
- Pour the Brine:
- Carefully pour the slightly cooled brine over the packed vegetables, ensuring that they are fully submerged. Use a clean spoon or skewer to remove any air bubbles trapped between the vegetables.
- Seal the Jars:
- Wipe the rims of the jars with a damp cloth to remove any residue. Place the lids on top and screw on the bands until fingertip tight.
5. Chill and Serve:
- Refrigerate:
- Let the jars cool to room temperature, then place them in the refrigerator. Allow the vegetables to pickle for at least 24 hours before eating, though they will be best after 3-5 days as the flavors fully develop.
- Enjoy:
- Your pickled vegetables are now ready to enjoy! They will keep in the refrigerator for up to 2-3 weeks.
Tips for Success:
- Freshness: Use the freshest vegetables possible for the best texture and flavor.
- Variations: Feel free to experiment with different vegetables such as radishes, cauliflower, or zucchini based on your preference.
- Adjusting Spice Levels: Add more or fewer peppercorns, mustard seeds, or jalapeños to adjust the spice level according to your taste.
Serving Suggestions:
- Snacking: Enjoy the pickled vegetables straight from the jar as a tangy, crunchy snack.
- Sandwiches and Wraps: Add them to sandwiches, wraps, or burgers for extra flavor and crunch.
- Salads: Chop them up and add to salads for a zesty twist.
Conclusion
Easy Refrigerator Pickled Vegetables are a quick and tangy way to enjoy a variety of fresh produce with minimal effort. This recipe is perfect for those who love pickles but don’t want to go through the canning process. With a flavorful brine and crisp vegetables, these pickles make a delightful addition to many dishes or a satisfying snack on their own. Enjoy the vibrant flavors and crunch of your homemade pickles!