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Quick Tangy Pickled Veggies: Better Than Store-Bought

Crisp mixed refrigerator pickles made with cauliflower, carrots, cucumber, peppers, and a simple tangy brine.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Snack
Cuisine: American
Calories: 24
Ingredients Equipment Method Notes

Ingredients
  

For the vegetables
  • 2 cups cauliflower florets cut into bite-size pieces
  • 2 medium carrots peeled and sliced into coins
  • 1 medium cucumber cut into thick half-moons or spears
  • 1 red bell pepper sliced into strips
  • 1 jalapeño thinly sliced
  • 2 green onions cut into 2-inch pieces
  • 2 cloves garlic lightly smashed
For the brine
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
For extra flavor
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon dried dill or 2 sprigs fresh dill

Equipment

  • 2 pint jars clean, with lids
  • 1 small saucepan for warming the brine
  • 1 Cutting board for prepping vegetables
  • 1 Knife for slicing vegetables
  • 1 Measuring cups and spoons for brine ingredients

Method
 

Prep the vegetables
  1. Wash and prep all of the vegetables. Cut the cauliflower into small florets, slice the carrots, cut the cucumber, slice the bell pepper and jalapeño, and trim the green onions into pieces that fit into the jars.
Fill the jars
  1. Divide the garlic, peppercorns, mustard seeds, and dill between two clean pint jars or one larger jar.
  2. Pack the cauliflower, carrots, cucumber, bell pepper, jalapeño, and green onions into the jars, arranging them snugly without crushing them.
Make the brine
  1. In a small saucepan, combine the white vinegar, water, kosher salt, and sugar. Warm over medium heat, stirring just until the salt and sugar dissolve.
Finish and chill
  1. Carefully pour the warm brine over the vegetables until fully submerged.
  2. Let the jars cool at room temperature for 20 to 30 minutes, then seal and refrigerate.
  3. For best flavor, chill for at least 24 hours before serving. Use a clean utensil each time you remove pickles from the jar.

Notes

For the best crunch, do not overheat the brine. Store refrigerated and enjoy within 2 weeks. You can swap in radishes, green beans, or red onion depending on what you have.