Easy Refrigerator Pickled Vegetables

Get ready to delight your taste buds with these Quick & Crunchy Pickle Party recipes! Packed with fresh veggies like cucumbers, carrots, and radishes, these refrigerator pickles are not only easy to make but also bursting with flavor. In just 15 minutes of prep, you can create a colorful, healthy snack that'll elevate your salads and sandwiches. Don’t wait—click to discover the full recipe and impress your guests with these zesty delights!

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Ingredients

1 cup cucumbers, sliced

1 cup carrots, julienned

1 cup red bell peppers, sliced

1 cup radishes, halved

2 cups water

1 cup apple cider vinegar

1 tablespoon sugar

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon dill weed (or fresh dill sprigs)

1 teaspoon mustard seeds (optional)

Instructions

In a large mixing bowl, combine the sliced cucumbers, julienned carrots, sliced red bell peppers, and halved radishes. Toss them gently to mix.

In a separate smaller bowl, whisk together the water, apple cider vinegar, sugar, salt, garlic powder, dill weed, and mustard seeds until the sugar and salt are fully dissolved.

Pour the pickling liquid over the vegetables in the large bowl, ensuring that all the veggies are submerged. If necessary, add more water/vinegar mixture in a 1:1 ratio to cover the vegetables completely.

Transfer the vegetables and pickling liquid to a clean glass jar or container. Seal tightly with a lid.

Refrigerate the jar for at least 24 hours before consuming to allow the flavors to develop. The pickles will be crunchy and flavorful after a couple of days.

Enjoy your refrigerator pickled vegetables over salads, sandwiches, or as a snack.

Prep Time: 15 minutes | Total Time: 1 day (including chilling) | Servings: 4

- Presentation Tips: For a colorful display, layer the different vegetables in a clear jar, and use the pickling liquid to fill the gaps, showcasing the vibrant colors of your pickles.