QUICK & EASY REFRIGERATOR PICKLED VEGETABLES
Super simple, quick pickled vegetables are just as good with sandwiches and bowls as they are straight from the jar. Trust me on this one!
Servings: 3 pints
Ingredients
- 2 cups water
- 1 cup white vinegar
- 1 cup unseasoned rice vinegar
- 1 tablespoon salt
- 1 tablespoon monk fruit sweetener, coconut sugar, or white sugar
- 6 cloves garlic
- 1 ½ teaspoons black peppercorns
- ¾ teaspoon cumin seeds (optional)
- ¾ teaspoon celery seeds (optional)
- ½ of an English cucumber, thinly sliced
- 1 large carrot, thinly sliced
- 4 radishes, thinly sliced
- 1 jalapeño, sliced and seeds removed
- 1 small head of cauliflower, cut into small florets
Instructions
- Add the water, white vinegar, rice vinegar, salt, and sugar to a sauce pot over high heat, whisking to dissolve the salt and sugar.
- Divide the garlic, peppercorns, cumin seeds, and celery seeds between 3 pint jars. Add the chopped veggies, leaving about 1/2 inch of space at the top.
- Carefully pour the hot water and vinegar mixture over the veggies until they are fully covered, and seal with a lid.
- Store covered jars in the refrigerator. For the best taste, I suggest waiting about 24 hours to enjoy it. Keep in the fridge for about a month.
Notes
This recipe is completely customizable! Add more or less sugar depending on your taste preference. Use only one vegetable or switch it up and add others, such as beets, green beans, or asparagus. The possibilities are nearly endless!
These pickles will last in the fridge for about a month.
Nutrition
Calories: 104kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 2470mg | Potassium: 504mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4150IU | Vitamin C: 49mg | Calcium: 87mg | Iron: 2mg