Quick & Easy Refrigerator Pickled Vegetables
Stop tossing out veggies, pickle them instead!
Equipment
- glass jars with lids
Ingredients
- 4 cups assorted vegetables, peppers, cabbage, cauliflower, broccoli, onion, garlic, onion, radishes
- 2 cups vinegar
- 2 cups water
- 8 tbsp sugar
- 4 tbsp Kosher salt
- 4 cloves garlic, smashed, peeled and left whole
- 1 tsp whole black peppercorns
Instructions
- Chop and cut up vegetables into small thin pieces.
- Place vegetables into glass jars, pushing them down into the jars.
- Add Peppercorns, and 1 clove of garlic into each jar. Set aside.
- In a sauce pan mix together water, vinegar, sugar and salt.
- Bring to a boil over medium high heat.
- Simmer until salt and sugar are completely dissolved.
- Carefully pour pickling liquid into the vegetable filled glass jars, making sure that the vegetables in each jar are completely submerged in the pickling liquid.
- Screw on lids and hand tighten.
- Allow contents to come to room temperature.
- Transfer jars to the refrigerator and allow vegetables to marinate overnight; 24 hours.
- Vegetables will keep in the fridge for about 2-3 weeks. It's doubtful that they won't all get eaten and last that long!