Easy Crunchy Tangy Refrigerator Pickled Vegetables
A simple and extraordinary recipe for crunchy tangy refrigerator pickled vegetables that will elevate your meals with vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1440 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup of sliced cucumbers
- 1 cup of sliced carrots
- 1 cup of sliced radishes
- 1 cup of sliced bell peppers
- 1 cup of water
- 1 cup of vinegar
- 2 tablespoons of sugar
- 1 tablespoon of salt
- 1 teaspoon of black peppercorns
- 2 cloves of garlic, smashed
- Fresh dill or other herbs (optional)
Instructions
- Prepare the pickling brine: In a large bowl, combine the water, vinegar, sugar, salt, peppercorns, and garlic. Stir until the sugar and salt are fully dissolved.
- Add the vegetables: Add the sliced cucumbers, carrots, radishes, and bell peppers to the brine, ensuring they are fully submerged.
- Transfer to jars: Using a clean jar with a lid, carefully place the vegetables and brine inside.
- Chill out in the fridge: Refrigerate your jar of goodness for at least 24 hours before serving.
- Enjoy</strong: Now the moment you’ve been waiting for—pop open that jar and dig in!
Notes
Store in the fridge for up to two weeks. Fresh vegetables give the best crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 4g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg