Easy Refrigerator Pickled Vegetables Recipe You’ll Love!
A simple and delicious recipe for making refrigerator pickled vegetables that are perfect for snacking or adding to meals.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups of mixed vegetables (carrots, cucumbers, bell peppers)
- 1 cup of water
- 1 cup of vinegar (white or apple cider)
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 1 teaspoon of mustard seeds
- 1 teaspoon of peppercorns
- 2 cloves of garlic, sliced
Instructions
- Wash and cut the vegetables into desired shapes.
- In a saucepan, combine water, vinegar, sugar, and salt. Bring to a boil.
- Add mustard seeds, peppercorns, and garlic to the boiling mixture.
- Pour the hot liquid over the vegetables in a jar.
- Let the jar cool to room temperature, then seal and refrigerate.
- Allow the vegetables to pickle for at least 24 hours before enjoying.
Notes
- Use any combination of vegetables you prefer.
- These pickles can last up to 2 weeks in the refrigerator.
- Adjust the sugar and salt to taste.
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 2g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg