Easy Refrigerator Pickled Vegetables Recipe - Quick & Tangy!

• 份量: 8 servings
• 活動時間: 15 minutes
• 總時間: 54 years 10 months 14 da

食材

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

1 teaspoon black peppercorns

1/2 teaspoon red pepper flakes (optional)

步驟

Combine cauliflower, carrots, cucumbers, red bell pepper, and green beans in a large bowl.

In a saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar dissolve.

Pour the hot liquid over the vegetables, ensuring they are submerged. Cool to room temperature.

Transfer vegetables and liquid into jars, ensuring vegetables are fully submerged. Seal jars tightly.

Refrigerate for at least 24 hours. Enjoy chilled!

營養

• 卡路里: 35 kcal
• 總脂肪: 0.5 g
• 飽和脂肪: 0 g
• 不飽和脂肪: 0 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 1750 mg
• 總碳水化合物: 6 g
• 膳食纖維: 2 g
• 總糖: 1.5 g
• 蛋白質: 1 g