Pickled vegetables made with spices and brine can be kept in the refrigerator for several weeks, are easy to create, and make a great healthy snack.
As you may know, I’m more of an ornamental than an edible gardener. I do grow a lot of herbs and have dried many flowers, for use in the kitchen or home decor. However, with the addition of the CSA subscription this year, I’m finding myself with lots of vegetables and decided to try my hand at refrigerator pickled vegetables. However, you can find these vegetables in just about any grocery store.
Refrigerator Pickled Vegetables
This type of pickled vegetables is super simple to do. All you need are some spices and herbs, and a simple brine. They do need to be kept in the refrigerator but they will keep for several weeks. I promise you will want to eat them up long before their expiration time.
Both my sister and brother were into this practice last year so I thought I’d give it a try.
You can use a variety of vegetables for this recipe. I like a good bit of crunch so I chose those that were on the harder side in texture.
The herbs and spices can also vary. Sprigs of fresh dill are popular but you could use other herbs such as basil or parsley. Hearty seeds work well too, such as coriander. Did you know that coriander is the seeds from a cilantro plant?
Pickled Vegetable Herbs & Spices:
- fresh garlic cloves
- sliced onion
- sliced fresh ginger
- bay leaves
- dill sprigs
- basil leaves
- peppercorns of all color
- red pepper flakes for heat
- celery seed
- fennel seed
- mustard seed
This recipe has red pepper flakes making for some spicy pickled vegetables but you can easily leave them out.
Place them on a pretty platter for a wonderful, colorful appetizer for your guests to enjoy.
Wouldn’t this make a great gift? I brought them to the beach for our family vacation and as a hostess gift while visiting with friends. They were a big hit!
P.S. Another easy and fun recipe for pickling is making Pickled Beets and Eggs. This is something my husband grew up with and he keeps a batch going in the refrigerator all year long.
- 8 garlic cloves
- 4 teaspoon mustard seeds
- 4 teaspoon coriander seeds
- 2 teaspoon red pepper flakes
- 4 teaspoon black peppercorns
- 8 sprigs fresh dill
- 4 cups water
- 3 cups white vinegar
- 2 tablespoons kosher salt
- vegetables carrots, green beans, cauliflower, radishes, cucumbers
- Clean and trim your vegetables. Cut up in slices or small chunks so that they are easy to pack into the mason jars.
- Clean your mason jars in the dishwasher. Then, at the bottom of each jar sprinkle a little of the spices, a bay leaf, and a couple of garlic cloves.
- Pack the vegetables into the jars along with a couple of sprigs of dill.
- Bring the water, vinegar and salt to a boil to create the brine. Once the salt is dissolved let cool slightly and then pour over the vegetables, making sure to cover them but leaving a little bit of space at the top of the jar.
- Once the jars have cooled down a bit. Cover with the lid and place in the refrigerator. They will be ready to eat the next day and taste even better after a few days. They should keep for up to 2 months refrigerated.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 25 Total Fat 0g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 645mg Carbohydrates 3g Fiber 1g Sugar 1g Protein 1g