CRUNCHY TANGY REFRIGERATOR PICKLED VEGETABLES | Prepared For Survival - Food Storage & Preparedness

Ads 468x60px

Thursday, May 8, 2025

CRUNCHY TANGY REFRIGERATOR PICKLED VEGETABLES


 I always keep the items that I need for this recipe on hand. It is such a quick and simple recipe and is really good on spring or summer day.

NEED

2 cups cauliflower florets
 
1 cup sliced carrots
 
1 cup sliced cucumbers
 
1 red bell pepper, sliced into strips
 
1 cup green beans, trimmed
 
3 cloves garlic, minced
 
2 cups white vinegar
 
2 cups water
 
2 tablespoons salt
 
1 tablespoon sugar
 
2 teaspoons mustard seeds
 
 
  In a large bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
 
 In a medium saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until the salt and sugar are dissolved.
 
 Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged. Allow to cool to room temperature.

Refrigerate for at least 24 hours before serving.They will last up to a month.

0 comments:






Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to share more information and get closer to getting my family totally off-grid and on our own piece of land. This will let me share more and more information to allow , hopefully, for you to become more self-sufficient and able to become more prepared by reading my blog and purchasing items that I share with you that will help you. Thank you! :)