Description
A collection of six easy refrigerator pickle recipes including spicy carrots, pickled onions, jalapeños, cucumbers, cabbage slaw, and cauliflower. Quick, tangy, and no canning required!
Ingredients
Basic Brine
1 cup vinegar
1 cup water
1 tbsp sugar
1 tbsp salt
Vegetables & Add-ins
2 cups carrot sticks
1 large red onion (sliced)
6 jalapeños (sliced)
4 small cucumbers
2 cups shredded cabbage
2 cups cauliflower florets
4–6 garlic cloves
Fresh dill
½ tsp chili flakes
½ tsp mustard seeds
½ tsp peppercorns
Lemon zest
Fresh herbs (parsley or thyme)
Instructions
Wash, peel, and cut all vegetables into desired shapes (sticks, slices, florets).
Divide vegetables into clean mason jars. Add garlic, herbs, and spices.
In a saucepan, combine vinegar, water, sugar, and salt. Heat until dissolved.
Carefully pour hot brine over vegetables until fully submerged.
Let jars cool to room temperature, then refrigerate for at least 24 hours.
Serve chilled. Flavor improves after 1–2 days!
Notes
No canning required
Best after 24–48 hours
Keeps in fridge for up to 3 weeks
Customize with your favorite spices
🥗 Nutrition (Approx per serving)
Calories: 25
Carbs: 5g
Sugar: 3g
Sodium: 250mg
Fiber: 1g