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A close-up of a glass jar filled with colorful pickled mixed vegetables like carrots, green beans, and cauliflower.

Crunchy Tangy Refrigerator Pickled Vegetables

Brighten up any meal with these vibrant, crisp, and incredibly easy refrigerator pickles! A perfect balance of tangy and savory, ready in just a few days, and keeps well in the fridge.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 2 pint jars
Course: Appetizer, Side Dish, Snack
Cuisine: American, Global
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 2 cups Persian or Kirby cucumbers thinly sliced or cut into spears
  • 1 cup carrots peeled and thinly sliced into rounds or matchsticks
  • 1 cup cauliflower florets small
  • 1/2 cup red bell pepper thinly sliced
  • 1/4 cup red onion thinly sliced
For the Brine
  • 2 cups white vinegar or apple cider vinegar for a milder flavor
  • 2 cups water
  • 2 Tbsp granulated sugar adjust to taste for sweetness
  • 1 1/2 Tbsp kosher salt or pickling salt (do not use iodized salt)
  • 4 cloves garlic peeled and smashed
  • 2 sprigs fresh dill or 1 tsp dill seeds per jar
  • 1 tsp mustard seeds divided between jars
  • 1/2 tsp black peppercorns divided between jars
  • 1/4 tsp red pepper flakes optional, for a hint of heat

Equipment

  • 2 (16-oz) pint jars with lids
  • Large saucepan
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare the Vegetables
  1. Wash and thoroughly prepare all vegetables. Slice cucumbers, carrots, red bell pepper, and red onion according to desired shapes. Break cauliflower into small, bite-sized florets. Ensure all pieces are uniform in size for even pickling.
  2. Evenly distribute the prepared vegetables into the two clean pint jars. Pack them relatively tightly without crushing them. You can alternate layers for an appealing look.
  3. Add 2 smashed garlic cloves, 1 sprig of fresh dill (or 1/2 tsp dill seeds), 1/2 tsp mustard seeds, 1/4 tsp black peppercorns, and 1/8 tsp red pepper flakes (if using) to each jar, nestling them among the vegetables.
Make the Brine
  1. In a large saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
  2. Once dissolved, remove the brine from the heat.
Combine and Refrigerate
  1. Carefully pour the hot brine over the vegetables in the jars, ensuring all vegetables are fully submerged. Leave about 1/2 inch of headspace from the rim of the jar.
  2. Tap the jars gently on the counter to release any trapped air bubbles. If necessary, add more brine to cover the vegetables completely.
  3. Allow the jars to cool to room temperature (this can take up to 1-2 hours) before sealing them tightly with their lids.
  4. Transfer the sealed jars to the refrigerator. The vegetables will be lightly pickled and ready to eat within 24 hours, but they develop their best flavor and crunch after 2-3 days.

Notes

For extra crunch, some people like to soak their sliced vegetables in an ice bath for 30 minutes before packing them into jars. These refrigerator pickles are not shelf-stable and must be stored in the refrigerator. They typically last for 2-3 weeks, though their crunchiness may diminish over time. Feel free to experiment with other vegetables like green beans, asparagus, or radishes!