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A quick and tangy refrigerator pickled vegetable recipe using cucumbers, carrots, red onion, and bell pepper in a flavorful vinegar brine. No canning needed; ready in 24 hours and keeps fresh up to two weeks in the fridge.

Ingredients

Scale
  • 2 cups cucumbers, thinly sliced (about 1/4 inch thick)
  • 1 cup carrots, julienned
  • 1 cup red onion, thinly sliced
  • 1/2 cup bell pepper (red or yellow), julienned
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 tablespoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon dill (optional)

Instructions

  1. Wash the cucumbers, carrots, red onion, and bell pepper.
  2. Slice cucumbers about 1/4 inch thick.
  3. Julienne the carrots.
  4. Thinly slice the red onion.
  5. Cut the bell pepper into strips.
  6. Toss all prepared vegetables into a large heat-proof bowl.
  7. In a medium saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, black peppercorns, and red pepper flakes (if using).
  8. Heat over medium, stirring until sugar and salt dissolve and mixture comes to a simmer; remove from heat.
  9. Carefully pour the hot pickling liquid over the vegetables, ensuring they are fully submerged.
  10. Stir gently to evenly distribute spices and vegetables.
  11. Let the bowl sit until the brine and vegetables cool to room temperature (about 1015 minutes).
  12. Pack the cooled vegetables and brine into a clean glass jar or airtight container and seal tightly.
  13. Refrigerate for at least 24 hours before eating.

Notes

Use fresh vegetables and slice about 1/4 inch thick for best crunch., Vegetables must be fully submerged in the brine to maintain crispness., Store pickles refrigerated in a sealed container; consume within two weeks., Variations include adding radishes, cauliflower, green beans, zucchini, or turnips cut to similar sizes., Omitting sugar will yield a more tart pickle; you may adjust salt or use sugar substitutes as preferred., This recipe is for refrigerator pickling only; do not attempt canning for shelf stability.

Nutrition

Find it online: https://cozyovenkitchen.com/easy-refrigerator-pickled-vegetables-recipe-quick-and-tangy/