Pickled Refrigerator Veggies

Making pickled refrigerator vegetables is easy to do.   It requires equal parts vinegar and water, sugar, salt and the seasonings you favor.  The inspiration for my batch was errant dill week growing in a planter that had started to flower and go to seed.  Full stems of herbs just look so nice in the jar and add great flavor.

This mixture used mostly white vinegar but one third was golden balsamic.  For spices, I  made use of what we had in addition to the dill:  black peppercorns and caraway seeds.  Boil the liquid to dissolve the sugar.

Cauliflower was .79 cents a head.  Carrots and celery are dirt cheap, and the red pepper was $1.49 a pound. We have a bag of red onions that must be used up, so that made it into one of the jars.  The cucumber was fifty cents.  A couple of cloves of garlic kicking around made it into the mix too.

These will sit in the fridge for a couple of days before we try them out.  Once we eat all the veggies in a jar, I'll just fill it with more and stick it in the back of the refrigerator.

Going the full canning route is too time consuming, so I prefer to make "refrigerator" versions.  As a collector/re-user of jars, finding containers is never an issue.  They get cleaned well and used again and again.

This is so cheap and easy to make that I would encourage anyone who is curious to give it a try.  Having healthy veggie snacks on hand in the summer makes a big difference when you are trying to watch what you eat.   These are healthier than a handful of chips any day!