Description
A simple and quick recipe for crunchy, tangy refrigerator pickled vegetables combining cucumbers, carrots, cauliflower, and red onions in a flavorful spiced vinegar brine. Perfect as a refreshing side dish or snack.
Ingredients
Scale
Vegetables
- 2 cups sliced cucumbers
- 1 cup carrot sticks
- 1 cup cauliflower florets
- 1/2 cup red onion slices
- 2 cloves garlic, smashed
Brine
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh dill sprigs (optional)
Instructions
- Prepare the vegetables: Pack the sliced cucumbers, carrot sticks, cauliflower florets, red onion slices, and smashed garlic cloves tightly into a large glass jar or divide evenly between two pint-sized jars.
- Make the brine: In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and crushed red pepper flakes. Heat over medium heat, stirring occasionally until the sugar and salt fully dissolve and the liquid just begins to simmer. Remove the pan from heat and let the brine cool slightly.
- Combine and seal: Pour the warm brine over the packed vegetables in the jar(s), making sure they are completely submerged. If using, add fresh dill sprigs for extra flavor. Seal the jar(s) with lids.
- Refrigerate: Place the sealed jars in the refrigerator and allow the vegetables to pickle for at least 12 hours for the best flavor development. The pickles will keep for up to 2 weeks.
Notes
- These pickles keep well refrigerated for up to 2 weeks.
- Customize by adding other vegetables such as green beans, radishes, or bell peppers for variety.
- Ensure the vegetables are fully submerged in the brine to avoid spoilage.
