This easy refrigerator pickled vegetables recipe is perfect for quick snacks! With fresh veggies like cucumbers, carrots, and bell peppers, you can enjoy a crunchy treat anytime.
Making these pickles is a breeze! Just mix vinegar, sugar, and spices, then pour over the veggies in a jar. Instant satisfaction and a great way to jazz up your snacks!
Key Ingredients & Substitutions
Cucumbers: For this recipe, I recommend using pickling cucumbers, which are crunchier. If you can’t find them, regular cucumbers work too—just slice them thinly. You can also try zucchini for a different twist!
Vinegar: White vinegar is perfect here, but you can use apple cider vinegar for a fruitier flavor. Google for various vinegars, like rice vinegar, if you want to experiment with taste.
Jalapeño: If you like spice, adding jalapeño gives a nice kick! No coated pull? Try red pepper flakes or skip the spice altogether for milder flavors.
Dill: Fresh dill adds brightness, but if you don’t have it, dried dill works just as well. You can even use other herbs like thyme or tarragon for a fresh twist.
How Can I Ensure My Vegetables Stay Crunchy?
One of the biggest concerns in pickling is keeping your veggies crunchy. Here are tips to help:
- Cut your vegetables thinly and evenly for consistent texture.
- Make sure to pack them tightly in your jar without crushing them.
- Don’t skip the cooling step before refrigerating—this allows the brine to soak into the veggies without cooking them too much.
- Using fresh vegetables is key! Wilted or overly soft ones won’t yield that satisfying crunch.
With these tips, you’re on your way to enjoying crunchy pickles whenever you fancy! Refrigerate these beauties and enjoy them as snacks, in salads, or added to your favorite sandwiches.
Easy Refrigerator Pickled Vegetables Recipe for Quick Snacks
Ingredients You’ll Need:
Vegetables:
- 1 cup thinly sliced cucumbers
- 1/2 cup thinly sliced red onions
- 1/2 cup julienned carrots
- 1 small jalapeño, thinly sliced (optional for spice)
Pickling Brine:
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1/2 teaspoon red pepper flakes (optional)
Flavor Boosters:
- 2 cloves garlic, peeled and smashed
- Fresh dill sprigs or dried dill weed (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and requires at least 2 hours of marinating time in the refrigerator. For the best flavor, it’s great to let the vegetables sit overnight, but you can enjoy them sooner if you’re in a hurry!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing and thinly slicing the cucumbers, red onions, and carrots. If you like a spicy kick, slice the jalapeño as well. Keep the slices uniform so they pickle evenly!
2. Make the Pickling Brine:
In a small saucepan, mix the white vinegar, water, sugar, salt, mustard seeds, peppercorns, and red pepper flakes (if using). Heat the mixture over medium heat while stirring until it comes to a gentle boil, and the sugar and salt dissolve completely.
3. Pack the Jar:
Take a clean glass jar (a mason jar works perfectly) and pack in the sliced vegetables along with the smashed garlic. If you enjoy dill flavor, toss in a few sprigs or sprinkle some dried dill over the top. Fill the jar until it’s packed but not too tight—give the veggies room to soak in that delicious brine!
4. Pour the Brine:
Once the brine is hot, carefully pour it over the packed vegetables in the jar. Ensure the veggies are fully submerged. If needed, use a spoon to push them down gently so they are completely covered by the liquid.
5. Cool and Refrigerate:
Let the jar cool to room temperature. Once it has cooled, seal it with a lid and place it in the refrigerator.
6. Marinate and Enjoy:
For the best flavor, let the pickled vegetables marinate for at least 2 hours. However, for optimal taste, refrigerate them overnight. They’ll be ready to snack on and make your meals more colorful and vibrant!
7. Storage Tips:
These easy refrigerator pickles can be stored in the fridge for up to 2 weeks. Enjoy them as a crunchy snack, or add them to salads and sandwiches for extra flavor!
This quick refrigerator pickled vegetable recipe is simple, fresh, and the perfect way to satisfy your snack cravings with a delightful crunch!
FAQ for Easy Refrigerator Pickled Vegetables Recipe
Can I Use Other Vegetables for Pickling?
Absolutely! Feel free to experiment with other vegetables like cauliflower, bell peppers, radishes, or green beans. Just make sure to slice them thinly for even pickling.
What If I Don’t Have All the Spices on Hand?
No problem! You can adjust the spices based on your preference. Omit any you don’t have, or substitute with whatever you do have, like coriander seeds or bay leaves for added flavor.
How Long Do These Pickled Vegetables Last in the Fridge?
These pickles will stay fresh and tasty in the refrigerator for up to 2 weeks. Just make sure the vegetables remain submerged in the brine to keep them crisp!
Can I Make These Pickles Sweet or Spicy?
Yes, you can! Adjust the sugar to make them sweeter or increase the red pepper flakes or add more jalapeño for extra heat. Customize them to fit your taste preference!
