Crunchy Tangy Refrigerator Pickled Vegetables

Table of Contents

Introduction

These Crunchy Tangy Refrigerator Pickled Vegetables are a quick and easy way to enjoy homemade pickles without the hassle of canning. Crisp cucumbers, carrots, bell peppers, and onions are soaked in a zesty brine infused with garlic, dill, and spices. These pickles are perfect for snacking, adding to sandwiches, or serving as a flavorful side dish!

Prep Time: 15 minutes

Resting Time: At least 24 hours (better after 48 hours)

Total Time: 15 minutes (active) + 24-48 hours (marinating)

Ingredients

For the Vegetables (Use Any Combination)

2 cups cucumber slices (Persian or Kirby cucumbers)

1 cup carrot sticks (peeled and cut into matchsticks)

1 cup bell peppers (red, yellow, or green, sliced)

1 cup red onion (thinly sliced)

1/2 cup radishes (sliced)

2 cloves garlic (smashed)

1 small jalapeño or chili pepper (sliced, optional for spice)

For the Brine:

2 cups water

1 cup white vinegar (or apple cider vinegar for a milder taste)

1 tbsp kosher salt

1 tbsp sugar (optional, balances the acidity)

1 tsp black peppercorns

1 tsp mustard seeds

1/2 tsp red pepper flakes (optional, for heat)

2 sprigs fresh dill (or 1 tsp dried dill)

Instructions

Prepare the Vegetables

Wash and cut the vegetables into slices, sticks, or chunks.

Divide the vegetables evenly between clean, sterilized jars (16 oz mason jars work great).

Add 1 clove of smashed garlic, a few slices of jalapeño (if using), and fresh dill to each jar.

Make the Brine

In a small saucepan, combine water, vinegar, salt, sugar, peppercorns, mustard seeds, and red pepper flakes.

Bring to a gentle simmer, stirring until the salt and sugar dissolve. Remove from heat.

Fill the Jars

Carefully pour the hot brine over the vegetables in each jar, ensuring they are fully submerged.

Let cool to room temperature before sealing the lids.

Refrigerate & Wait

Store the jars in the refrigerator for at least 24 hours before tasting. For best flavor, wait 48 hours.

The pickles will stay fresh for up to 2-3 weeks in the fridge.

Tips & Tricks

Extra Crunchy Pickles? Add 1/2 tsp of calcium chloride (Pickle Crisp) per jar.

More Tangy? Use more vinegar (1.5 cups vinegar, 1.5 cups water).

Spicy Version – Add extra chili flakes or sliced habanero.

Sweet & Tangy? Increase sugar to 2 tbsp for a sweeter brine.

Use Different Vinegars – Try rice vinegar for an Asian twist or malt vinegar for a unique flavor.

Nutrition Facts (Per 1/2 Cup Serving)

Calories: 15

Carbohydrates: 3g

Fat: 0g

Sodium: 300mg

Fiber: 1g

Sugar: 1g

These Crunchy Tangy Refrigerator Pickled Vegetables are a refreshing and flavorful addition to any meal