Easy Refrigerator Pickled Vegetables Recipe – Quick & Tangy!

Ingredients:

• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon salt
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili flakes
• 1 large cucumber, thinly sliced
• 1 large carrot, thinly sliced
• 1/2 onion, thinly sliced
• 1/2 cup chopped bell pepper (any color)

Directions:

1. In a small saucepan, combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, turmeric powder, and red chili flakes. Bring to a boil over medium heat, stirring to dissolve the sugar and salt.
2. Remove the saucepan from the heat and let the mixture cool for a few minutes.
3. Place the cucumber, carrot, onion, and bell pepper in a jar or container. Pour the cooled vinegar mixture over the vegetables, making sure they are completely submerged.
4. Cover the jar or container and refrigerate for at least 2 hours, or up to 2 weeks.
5. Enjoy your pickled vegetables on tacos, salads, sandwiches, or as a snack!

Tips:

• You can use any type of vegetables you like for this recipe. Some other good options include cauliflower, broccoli, green beans, and asparagus.
• If you want your pickles to be sweeter, add more sugar to the vinegar mixture.
• If you want your pickles to be spicier, add more red chili flakes.
• Pickled vegetables will keep in the refrigerator for up to 2 weeks.