Name: Crunchy Tangy Refrigerator Pickled Vegetables
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Various
Ingredients: 2 cups cauliflower florets; 1 cup sliced carrots; 1 cup sliced cucumbers; 1 red bell pepper, sliced into strips; 1 cup green beans, trimmed; 3 cloves garlic, minced; 2 cups white vinegar; 2 cups water; 2 tablespoons salt; 1 tablespoon sugar; 2 teaspoons mustard seeds; 1 teaspoon black peppercorns; 1/2 teaspoon red pepper flakes (optional for heat)

Ingredients

Scale

2 cups cauliflower florets
1 cup sliced carrots
1 cup sliced cucumbers
1 red bell pepper, sliced into strips
1 cup green beans, trimmed
3 cloves garlic, minced
2 cups white vinegar
2 cups water
2 tablespoons salt
1 tablespoon sugar
2 teaspoons mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes (optional for heat)

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Instructions

Combine cauliflower, carrots, cucumbers, bell pepper, and green beans in a bowl.
Boil vinegar and water in a saucepan, adding salt, sugar, mustard seeds, and peppercorns.
Pour the hot brine over the vegetables, ensuring they are submerged.
Cool mixture to room temperature, then pack into sterilized jars.
Seal jars and refrigerate for at least 24 hours before serving.

Notes

Fresh, seasonal vegetables yield optimal flavor and crunch.
Sterilize jars and lids correctly to maximize shelf life.
Adjust spice levels according to your taste preference.

Author: mary
Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Pickling
Method: Refrigerator
Cuisine: Various

Nutrition

Calories: 50
Sugar: 2
Sodium: 620
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 12
Fiber: 2
Protein: 1
Cholesterol: 0