Crunchy Tangy Refrigerator Pickled Vegetables
Servings: 4 pint jars

2 cups sliced cucumbers
1 cup julienned carrots
1 cup sliced red bell pepper
1 cup cauliflower florets
1 cup green beans, trimmed
3 garlic cloves, smashed
1 tsp mustard seeds
1 tsp peppercorns
1 tsp red pepper flakes (optional)
1½ cups white vinegar
1½ cups water
2 tbsp kosher salt
2 tbsp sugar
Fresh dill sprigs (optional)

Wash and prepare all vegetables. Cut into desired shapes/sizes for pickling.

Divide the vegetables among clean glass jars (mason jars work well).

Add a clove of garlic, mustard seeds, peppercorns, and red pepper flakes (if using) to each jar. Add dill sprigs if desired.

In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.

Carefully pour the hot brine over the vegetables in each jar, ensuring they are completely submerged.

Let jars cool to room temperature uncovered, then seal with lids.

Refrigerate for at least 24 hours before eating, though flavor improves after 48–72 hours.

Keep refrigerated and consume within 2–3 weeks.


Notes
You can mix and match vegetables based on preference—radishes, onions, and zucchini also work well.

Adjust the spice level with more or less red pepper flakes.

Use apple cider vinegar for a fruitier, deeper flavor profile.