Simple Refrigerator Pickled Vegetables
Ingredients
- 1 cup water
- 2 cups rice vinegar
- 1 tsp coconut sugar
- 1 tsp salt
- 1 garlic clove
Vegetables
- 1 cauliflower head (3 cups florets)
- 1/2 red cabbage head (3 cups chopped)
- 2 bell peppers
- 5 persian cucumbers
- 7 carrots, peeled
- 3 beets, peeled and sliced
Preparation
Prepare the vegetables by chopping or slicing them as specified.
Mix all pickling ingredients together in a small pot and bring to a boil, then immediately pour over prepared veggies in a sealable jar.
Optionally, include the boiled garlic in the pickling container.
Let cool for about an hour, cover with a tight lid and put in refrigerator overnight.
They’re ready to eat the next day and store in the fridge for up to 2 weeks.
