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Crunchy Tangy Refrigerator Pickled Vegetables

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A vibrant recipe for crunchy, tangy refrigerator pickled vegetables, perfect as a side dish or snack.

Ingredients

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  • 1 cup assorted vegetables (carrots, cucumbers, bell peppers, etc.)
  • 1 cup vinegar (white or apple cider)
  • 1 cup water
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and slice the vegetables into bite-sized pieces.
  2. Combine the vinegar, water, sugar, and salt in a medium saucepan and heat until dissolved.
  3. Add mustard seeds, black peppercorns, minced garlic, and red pepper flakes to the brine.
  4. Remove from heat and let the brine cool to room temperature.
  5. Pack the sliced vegetables into a clean, sterilized jar.
  6. Pour the cooled brine over the vegetables until fully submerged.
  7. Seal the jar tightly and refrigerate for at least 24 hours before enjoying.

Notes

These pickled vegetables are best enjoyed after resting in the fridge for at least 24 hours.

Nutrition

Find it online: https://cookingwithmayaa.com/crunchy-tangy-refrigerator-pickled-vegetables/

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