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Quick and tangy pickled vegetables made with cauliflower, carrots, cucumbers, red bell pepper, and green beans in a flavorful vinegar brine with mustard seeds and spices. Ready to eat after a few hours and perfect as a snack, condiment, or meal addition.

Ingredients

Scale
  • 2 cups cauliflower florets (bite-size pieces)
  • 1 cup carrots, peeled and thinly sliced rounds
  • 1 cup cucumbers, thinly sliced rounds
  • 1 cup red bell pepper, cut into strips
  • 1 cup green beans, trimmed
  • 3 garlic cloves, minced
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and cut cauliflower into bite-size pieces.
  2. Peel and slice carrots and cucumbers into thin rounds.
  3. Cut red bell pepper into strips and trim green beans.
  4. Mince garlic and toss with all prepared vegetables in a large mixing bowl.
  5. In a medium saucepan, combine white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes if using.
  6. Bring the brine to a boil over medium-high heat, stirring until the salt and sugar dissolve.
  7. Carefully pour the hot brine over the vegetables, making sure every piece is submerged.
  8. Let the vegetables and brine sit uncovered and cool to room temperature, stirring gently once or twice while cooling.
  9. Transfer the cooled vegetables and brine into clean, wide-mouth airtight jars, pressing down to keep everything submerged.
  10. Let jars cool before sealing tightly.
  11. Refrigerate the sealed jars and chill for at least 4 hours or overnight for best flavor before serving.

Notes

Store refrigerated and consume within 2 weeks for best texture and flavor., Do not freeze as freezing affects the texture and crunchiness., Pickles taste best cold or at room temperature., Customize by adding herbs (dill, cilantro, parsley), extra garlic, or different vinegars like apple cider vinegar., Ensure vegetables are fully submerged in brine to avoid spoilage., Use fresh, firm vegetables to keep pickles crunchy., Avoid sealing jars while still warm to prevent condensation.

Nutrition

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