Description

Craving something crunchy, tangy, and refreshingly bold? These Easy Refrigerator Pickled Vegetables are your go-to answer for a quick snack, topping, or side dish. This no-fuss, no-canning recipe is perfect for anyone looking to add more flavor and color to their meals. With fresh cucumbers, vibrant carrots, sweet peppers, and zesty onions all soaking up a punchy brine, each bite delivers a satisfying snap and a delicious vinegary kick.

Whether you’re searching for quick breakfast toppings, healthy snack ideas, or easy recipes for dinner ideas, this jar of rainbow pickles fits the bill. It’s customizable, low-calorie, and ideal for meal prep or last-minute entertaining. Best of all? It only takes minutes to prepare and just a bit of patience before you can dig in!

Ingredients

2 cups cucumbers, thinly sliced

1 cup carrots, peeled and sliced into sticks or coins

1 cup red onions, thinly sliced

1 cup assorted bell peppers, julienned

2 garlic cloves, smashed

1 tablespoon fresh dill (or 1 teaspoon dried)

1 teaspoon red pepper flakes (optional)

1 teaspoon white sesame seeds (optional)

1 cup distilled white vinegar

1 cup water

2 tablespoons sugar

1 tablespoon kosher salt

Instructions

Wash and dry all vegetables. Slice as directed.
In a saucepan, heat vinegar, water, sugar, and salt until dissolved. Let cool.
Layer vegetables, garlic, dill, sesame seeds, and red pepper flakes into clean jars.
Pour cooled brine over vegetables until fully submerged.
Tap jars gently to remove air bubbles and seal with lids.
Refrigerate for at least 24 hours before enjoying. For best flavor, wait 48–72 hours.

Prep Time: 15 minutes
Cook Time: 5 minutes (for brine only)
Category: Side Dish