Enjoy these gluten-free quick fridge pickled vegetables as a tangy and crunchy addition to your meals. They are perfect for adding a burst of flavor to salads, sandwiches, or as a delicious snack.
Ingredients: 1 cup assorted vegetables e.g., carrots, cucumber, bell peppers, and red onion. 1 cup white vinegar. 1 cup water. 3 tablespoons granulated sugar. 2 teaspoons salt. 1 teaspoon whole black peppercorns. 1 teaspoon mustard seeds. 1/2 teaspoon red pepper flakes. 2 cloves garlic, minced. Fresh dill sprigs optional.
Instructions: The different vegetables should be washed and cut into thin strips or bite-sized pieces. The white vinegar, water, sugar, salt, black peppercorns, mustard seeds, red pepper flakes, and minced garlic should all be put in a saucepan. Mix it well and heat it up over medium-high heat, stirring it often until the salt and sugar are completely mixed in. Take it off the heat and let it cool down a bit. Put the cut vegetables in a glass jar or container that has been cleaned and germ-free. You can add fresh dill sprigs for extra flavor if you want to. Pour the pickling liquid that has been slightly cooled over the vegetables in the jar, making sure that they are all covered. If you need to, press down on the vegetables with a spoon. Put the lid on the jar and let it cool to room temperature. Put the pickled vegetables in the fridge for at least two hours before serving after they have cooled down. Let them pickle in the fridge for at least 24 hours to get the best taste. The quick fridge pickled vegetables are gluten-free and can be used as a tasty side dish, salad topping, or a crunchy snack.
Prep Time: 15 minutes
Cook Time: 5 minutes
Raphael Escobar
