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Crunchy tangy refrigerator pickled vegetables in a jar with fresh vegetables

Crunchy Refrigerator Pickles

These refrigerator pickles bring a tangy crunch to your summer snacking, turning sad vegetables into vibrant, flavorful treats.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 day
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups mixed vegetables (cucumbers, carrots, radishes, bell peppers) Feel free to use any combination of your favorite veggies.
Pickling Liquid
  • 1 cup water
  • 1 cup vinegar (white or apple cider)
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon mustard seeds
  • 1 teaspoon black peppercorns
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional) For extra heat, if desired.

Method
 

Preparation
  1. Slice the mixed vegetables into even pieces.
  2. In a saucepan, combine water, vinegar, sugar, salt, mustard seeds, black peppercorns, minced garlic, and red pepper flakes.
  3. Bring the mixture to a boil, ensuring the sugar and salt are fully dissolved.
  4. Pack the sliced vegetables into a clean jar.
  5. Pour the hot pickling liquid over the vegetables until fully submerged.
  6. Allow the jar to sit at room temperature before refrigerating it for at least 24 hours.

Notes

These pickles can be stored in the fridge for up to two weeks, but they probably won’t last that long. Enjoy as a snack or a great addition to sandwiches and salads!