Description

Transform your leftover veggies into a crunchy, tangy delight with this Easy Refrigerator Pickled Vegetables Recipe. Bursting with flavor, these quick pickles are perfect for snacking or elevating any meal. With minimal effort and a handful of fresh ingredients, you can create a vibrant side dish that adds zest to salads, sandwiches, or just about anything! Enjoy the burst of freshness with every bite.

Ingredients

Scale

2 cups assorted fresh vegetables (cucumbers, carrots, bell peppers)
1 cup filtered water
1 cup white vinegar
2 tbsp sugar
2 tsp kosher salt
1 tsp black peppercorns (optional)
1 tsp mustard seeds (optional)

Instructions

Wash and slice the vegetables into desired shapes.
In a medium saucepan over medium heat, combine water, vinegar, sugar, and salt. Stir until dissolved.
Add optional spices to the brine mixture.
Pack the sliced vegetables tightly into clean jars.
Pour the hot brine over the vegetables until fully submerged.
Allow jars to cool before sealing and refrigerating for at least 4 hours or overnight.

Nutrition

Serving Size: ½ cup (120g)
Calories: 40
Sugar: 4g
Sodium: 600mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: Mix different vegetables based on availability for variety. Adjust sugar to taste for preferred sweetness. Experiment with herbs like dill or garlic for added flavor.