Description
A simple recipe for easy refrigerator pickled vegetables.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, cucumbers, bell peppers)
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 2 cloves garlic, smashed
Instructions
- Wash and cut vegetables into desired shapes.
- In a saucepan, combine vinegar, water, sugar, and salt. Heat until sugar dissolves.
- Add mustard seeds, peppercorns, and garlic to the mixture.
- Place vegetables in a clean jar.
- Pour the vinegar mixture over the vegetables, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before consuming.
Notes
- These pickles can last up to 2 weeks in the refrigerator.
- Feel free to adjust the vegetables based on your preference.
- For added flavor, include fresh herbs like dill or thyme.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: easy refrigerator pickled vegetables recipe