Refrigerator Pickles
Quick and easy refrigerator pickled vegetables that add a crunchy, tangy flavor to any meal or snack.
Ingredients
Vegetables
- 1 cup chopped cucumbers (English or slicing, seeds removed for less watery pickles)
- 1 cup chopped carrots (cut into coins or matchsticks for crunch)
- 1 cup chopped bell peppers (any color)
- 1 cup chopped radishes (adds peppery bite)
Brine
- 1 cup apple cider vinegar (gives a mellow, fruity tang)
- 1 cup water
- 2 tablespoons sugar (balances acidity — maple syrup or honey can substitute)
- 1 tablespoon salt (use kosher or pickling salt; reduce if using table salt)
- 1 teaspoon mustard seeds (for subtle pop and warmth)
- 1 teaspoon garlic, minced (about 1 large clove; use sliced if you prefer less intensity)
Instructions
Preparation
- Pour the apple cider vinegar and water into a small saucepan. Add the sugar and salt.
- Warm over medium heat, stirring until the sugar and salt dissolve. Do not boil—just hot enough to dissolve and bloom the flavors.
- Use a clean, dry 1-quart jar or two smaller jars. Layer the chopped cucumbers, carrots, bell peppers, and radishes evenly. Pack them but don’t mash.
- Sprinkle the mustard seeds and minced garlic over the packed vegetables.
- Carefully pour the hot vinegar solution directly over the vegetables until they’re completely submerged. Leave a little headspace (about 1/2 inch). Tap the jar gently to release trapped air bubbles.
- Screw the lid on and let the jar cool to room temperature on the counter.
- Move the cooled jar to the fridge and wait at least 24 hours for optimal flavor.
Notes
Best consumed within 3–4 weeks for peak crunch and flavor. Store tightly sealed in the refrigerator. Not shelf-stable due to the lack of canning.