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Quick Tangy Pickled Veggies: Better Than Store-Bought

Crisp, colorful mixed refrigerator pickles made with cauliflower, carrots, celery, peppers, and a simple tangy vinegar brine.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Snack
Cuisine: American
Calories: 28
Ingredients Equipment Method Notes

Ingredients
  

For the vegetables
  • 3 cups cauliflower florets
  • 2 medium carrots peeled and sliced into coins
  • 2 stalks celery sliced into bite-size pieces
  • 1 red bell pepper sliced
  • 1 jalapeño thinly sliced
  • 2 cloves garlic smashed
For the brine
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon dried dill or 2 small fresh dill sprigs

Equipment

  • 2 pint jars clean with lids
  • 1 small saucepan
  • 1 Cutting board
  • 1 knife
  • 1 measuring cups and spoons

Method
 

Prep the vegetables
  1. Wash and dry the vegetables well. Cut the cauliflower into small florets, slice the carrots and celery, slice the bell pepper into strips, and thinly slice the jalapeño.
  2. Divide the vegetables between 2 clean pint jars. Tuck in the smashed garlic cloves so they are distributed between the jars.
Make the brine
  1. In a small saucepan, combine the white vinegar, water, kosher salt, sugar, peppercorns, mustard seeds, and dill.
  2. Bring the mixture to a gentle simmer over medium heat, stirring just until the salt and sugar dissolve.
Fill and chill
  1. Carefully pour the hot brine over the vegetables, making sure they are fully submerged. Leave about 1/2 inch of space at the top of each jar.
  2. Let the jars cool at room temperature for about 30 minutes. If needed, gently press the vegetables down with a clean spoon so everything stays under the brine.
  3. Seal the jars with lids and refrigerate. For the best flavor, chill for at least 24 hours before eating, although they will start tasting pickled much sooner.
  4. Serve cold straight from the jar, with sandwiches, charcuterie, grilled foods, or anything that needs a bright crunchy bite.

Notes

Use very fresh vegetables for the best crunch. This recipe is for refrigerator pickles only and is not intended for shelf-stable canning. For best flavor, chill at least 24 hours before serving and enjoy within 2 weeks.