Pickled Vegetables {Quick And Easy Refrigerator Pickles!}
Use whatever veggies you fancy for these quick and easy Pickled Vegetables. They’re crunchy and tangy and completely irresistible!
Ingredients
- ½ of a sweet yellow onion thinly sliced
- 2 large garlic cloves thinly sliced
- 6 c. thinly sliced vegetables of your choice – use any combination of carrots golden beets, sweet bell peppers, celery, cucumbers, cauliflower, etc.
- 6 sprigs fresh dill
- 2 T. yellow mustard seeds
- ½ T. peppercorns
- 1 bay leaf
- 1 c. rice wine vinegar
- ½ c. cider vinegar
- ½ c. water
- ¾ c. sugar
- 2.5 T. kosher salt
Instructions
- In a large heat-safe bowl, combine onion, garlic, and your choice of vegetables. Then top with the dill. Place mustard seeds and peppercorns in a small ziplock bag, cover the bag with a towel, and use a kitchen mallet or rolling pin to crack the mustard seeds and peppercorns up a bit. Then pour them into a coffee filter, add the bay leaf, and tie the filter securely with kitchen string. Add the spices to a medium sized pan along with the vinegars, water, sugar, and salt. Bring to a boil and stir until sugar dissolves.
- Pour boiling mixture, along with the spices, evenly over vegetables. Let come to room temperature, give everything a stir, and then cover and refrigerate. After 24 hours, discard the spices and transfer pickled vegetables to a large jar or a few smaller jars if desired. Keeps very well for up to a month stored in the refrigerator.
Notes
Original recipe from Chilkoot Cafe and Cyclery. Printed with permission and adapted slightly for a smaller quantity.
Nutrition Information:
Serving: 1 Calories: 207kcal Carbohydrates: 44g Protein: 6g Fat: 1g Sodium: 2297mg Fiber: 9g Sugar: 27g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.