Recipe 9 of 558
Simple Homemade Refrigerator Pickled Vegetables
Simple Homemade Refrigerator Pickled Vegetables
Simple Homemade Refrigerator Pickled Vegetables are a vibrant and refreshing addition to any meal, offering a delicious burst of flavor and crunch.
Equipment
- Medium Saucepan
- Glass jars with lids
Ingredients
Vegetables
- 1 pound Cucumbers Fresh, crispy pickling cucumbers, about 2-3 medium-sized.
- 2 medium Carrots Peeled and cut into thin rounds or sticks.
- 1 bunch Radishes Trimmed and sliced.
- 1 small Red onion Thinly sliced.
- 2-3 cloves Garlic Peeled and smashed.
- few sprigs Fresh dill For flavor.
Brine
- 1 cup Water Filtered water for the brine.
- 1 cup White vinegar Provides acidity for pickling.
- 1/2 cup Granulated sugar Balances the acidity of the vinegar.
- 1 tablespoon Kosher salt For seasoning and drawing moisture.
Spices
- 1 teaspoon Mustard seeds For flavor.
- 1 teaspoon Coriander seeds For flavor.
- pinch Red pepper flakes Optional for heat.
Instructions
- 1. Rinse the cucumbers, carrots, radishes, and red onion under cold water. Pat them dry. Slice the cucumbers, cut the carrots, and slice the radishes and red onion.
- 2. In a medium saucepan, combine water, white vinegar, granulated sugar, and kosher salt. Heat over medium until dissolved, about 3-5 minutes.
- 3. Remove from heat and let the brine cool for 10-15 minutes.
- 4. Prepare glass jars by ensuring they are clean and dry.
- 5. Layer the vegetables in the jars, starting with cucumbers, then carrots, radishes, red onions, and garlic.
- 6. Add fresh dill sprigs to each jar.
- 7. Pour the cooled brine over the vegetables, ensuring they are fully submerged.
- 8. Seal the jars with lids and let them cool completely before refrigerating.
- 9. Refrigerate for at least 24 hours before consuming.
- 10. Enjoy within 2-4 weeks.
Notes
Store in tightly sealed jars in the refrigerator. They can last up to 4 weeks.