Quick Easy Refrigerator Pickled Vegetables for a Crisp, Fresh Twist
Make these quick and easy refrigerator pickled vegetables for a fresh and crunchy addition to your meals.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 24 hours 20 minutes
- Yield: 4 servings 1x
- Category: Condiments
- Method: Refrigerating
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups assorted vegetables (carrots, cucumbers, peppers)
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
Instructions
- Prepare the vegetables by slicing them into thin strips or rounds.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil.
- Once boiling, remove from heat and add mustard seeds and peppercorns.
- Pack the vegetables into clean jars and pour the hot vinegar mixture over them, making sure they are fully submerged.
- Let the jars cool to room temperature, then seal and refrigerate for at least 24 hours before consuming.
Notes
- These pickled vegetables can last for weeks in the refrigerator.
- Feel free to experiment with different vegetables and spices.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: QUICK & EASY REFRIGERATOR PICKLED VEGETABLES