Easy Refrigerator Pickled Vegetables
Quick-pickled veggies in vinegar, sugar, and spices!
Ingredients:
* 2 cups cauliflower florets
* 1 cup sliced carrots
* 1 cup sliced cucumbers
* 1 red bell pepper, sliced into strips
* 1 cup green beans, trimmed
* 3 cloves garlic, minced
* 2 cups white vinegar
* 2 cups wate
* 2 tablespoons salt
* 1 tablespoon sugar
* 2 teaspoons mustard seeds
* 1 teaspoon black peppercorns
Instructions:
* Wash and cut all the vegetables as specified.
* Make sure they are uniformly cut for even pickling.
* In a medium saucepan, combine the white vinegar, water, salt, sugar, mustard seeds, and black peppercorns.
* Heat over medium heat, stirring occasionally, until the salt and sugar are fully dissolved and the mixture comes to a simmer. Remove from heat.
* Place the prepared vegetables and minced garlic into clean, sterilized jars.
* Pack them tightly but don’t overfill.
* Pour the hot pickling liquid over the vegetables in the jars, ensuring that the vegetables are fully submerged.
* Leave about 1/2 inch of space at the top of each jar.
* Wipe the rims of the jars with a clean cloth to remove any residue.
* Seal the jars with lids while the pickling liquid is still hot.
* Allow the jars to cool to room temperature before placing them in the refrigerator.
* Refrigerate for at least 24 hours before eating to allow the flavors to develop.
* The pickled vegetables will last for up to 2 weeks in the refrigerator.
Enjoy your tangy and crunchy Pickled Vegetables!