homemade Refrigerator Pickled Vegetables – crunchy, tangy, and utterly delicious!

Directions:

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 salt and sugar are dissolved.
Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged. Allow to cool to room temperature.
Once cooled, transfer the vegetables and liquid into jars, ensuring the vegetables are fully submerged. Seal the jars tightly.
Refrigerate for at least 24 hours before serving. The pickled vegetables will keep in the refrigerator for up to 1 month.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes + cooling and chilling time
Kcal: 35 kcal per serving | Servings: 8 servings