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Quick and Tangy Refrigerator Pickled Vegetables

A vibrant and flavorful side dish that adds a burst of tanginess to your meals with minimal effort.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American, Preserved
Calories: 25
Ingredients Method Notes

Ingredients
  

Brine Ingredients
  • 2 cups water
  • 1 cup vinegar (white or apple cider)
  • 1 tablespoon sugar
  • 1 tablespoon salt
Vegetables
  • 2 cups assorted vegetables (like cucumbers, carrots, and bell peppers) Cut into sticks, slices, or bite-sized pieces.
  • 1 clove garlic, smashed Optional
  • 1 teaspoon mustard seeds Optional
  • 1 teaspoon dill seeds or fresh dill Optional

Method
 

Preparation
  1. In a medium saucepan, combine the water, vinegar, sugar, and salt. Bring to a gentle boil, stirring until the sugar and salt dissolve completely. Remove from heat and let cool slightly.
  2. While the brine is cooling, wash and cut your chosen vegetables into sticks, slices, or bite-sized pieces.
  3. In a large jar, layer the prepared vegetables, garlic, and optional spices. Pour the brine over the vegetables, making sure they’re fully submerged.
  4. Allow the jar to cool to room temperature before sealing it with a lid. Place it in the refrigerator for at least 2 hours (or overnight) to let the flavors develop.
  5. These quick pickles can be enjoyed right away but will taste even better after a day or two!

Notes

Store in the fridge for up to 2-4 weeks. Use them as a tangy side, topping, or snack. Allow flexibility with vegetable choices and brine sweetness to suit personal taste.