Easy Refrigerator Pickled Vegetables
Easy Refrigerator Pickled Vegetables are a simple way to preserve and enjoy fresh summer veggies all year round.
Equipment
- Canning jars
- Medium saucepan
- Glass measure
- Ladle
Ingredients
The Vegetables
- 2 pounds combination of cauliflower florets, green beans, carrots, pickling cucumbers, red bell pepper, sweet onions *More or less; can vary by preference.
- 1-2 jalapeño or Serrano peppers *Optional for spicy veggies.
The Herbs/Spices
- 6-8 sprigs fresh dill **May substitute with 1 teaspoon dried dill.
- 1 teaspoon celery seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
The Brine
- 4 cups water
- 8 cloves garlic, peeled
- 2 cups distilled white vinegar (5% acidity)
- ¼ cup granulated sugar ***Can adjust to taste.
- 2 tablespoons kosher salt
Instructions
Preparation
- Cut the cauliflower into bite-size florets, slice the carrots thickly, trim green beans, and prep other vegetables as described.
- Pack the jars with a mix of vegetables and add optional hot peppers.
Brine Preparation
- Bring water to a boil, add garlic and simmer, then add vinegar, sugar, and salt and boil until dissolved.
- Remove garlic and place 4 cloves in each jar, fill with hot brine.
Final Steps
- Cool the jars, cover them, and refrigerate to let the flavors develop.
Notes
Experiment with different vegetables; leftovers can be added to the brine for later pickling.
Nutrition
Serving: 1cupCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 200mgPotassium: 100mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 4mg
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