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Refrigerator Pickled Vegetables

Refrigerator Pickled Vegetables

Refrigerator Pickled Vegetables are briny, flavorful pickles perfect for preserving vegetables & fruits.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 2 days
Total Time 2 days 15 minutes
Course Side Dish
Cuisine American
Servings 3 pint size jars
Calories 25 kcal

Equipment

  • glass jars
  • sauce pan

Ingredients
  

  • 3 cups vinegar I used half apple cider vinegar & white vinegar
  • 2 cup water
  • 2 tablespoon kosher salt
  • 1 tablespoon sugar Add another tablespoon if desired
  • 6 cloves garlic
  • 4 bay leaves
  • 4 sprigs thyme
  • 3 tablespoon coriander seeds
  • 3 tablespoon black peppercorn
  • 2 tablespoon dill
  • 1 bunch beets 4 medium, ends trimmed, peeled and cubed
  • 3 large carrots ends trimmed peeled and sliced into spears

Instructions
 

  • In a large saucepan, simmer vinegar, water, salt, sugar, and other spices except vegetables (beets and carrots) until salt and sugar dissolved. Remove from heat and set aside.
  • Pack prepared vegetables into clean canning jars without smashing them. Leave about ½ inch space from the rim.
  • Pour pickling liquid into jars leaving ½ inch to the top. Tap jars to remove air bubbles and pour more only if necessary. Close the lid ajar and make sure the pickling liquid is at room temperature before closing the lid.
  • Store them in the refrigerator and wait 1-2 days before cracking the lid open. Enjoy quick refrigerated pickles for 2-3 months.

Nutrition

Serving: 1jarCalories: 25kcalCarbohydrates: 5gSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 1mg
Keyword easy recipes, Pickles, Preserved Food, Refrigerator Pickled Vegetables, side dish, vegetables
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