Quick Spicy Garden Mix Pickles Refrigerator Method
Transform your fresh veggies into tangy, crunchy perfection with this Quick Spicy Garden Mix Pickles recipe, made effortlessly using the refrigerator method. Packed with vibrant carrots, crisp cucumbers, zesty radishes, and snappy green beans, these pickles are elevated with a kick of jalapeños, aromatic garlic, fresh dill, and a bold brine infused with mustard seeds, red pepper flakes, and black peppercorns. Ready in just 15 minutes of prep and no complicated canning required, these homemade pickles deliver the perfect balance of heat, tang, and natural garden flavors. Ideal as a snack, garnish, or side dish, these quick-pickled vegetables are ready to enjoy after 24 hours and store beautifully for up to two weeks. Perfect for pickle lovers and anyone looking for an easy, spicy, and flavorful refrigerator pickling recipe!
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 medium Cucumber
- 6 large Radishes
- 1 cup Fresh green beans
- 2 medium Jalapeños
- 4 cloves Garlic cloves
- 4 sprigs Fresh dill
- 1 cup White vinegar
- 1 cup Water
- 1.5 tablespoons Kosher salt
- 1 tablespoon Sugar
- 1 teaspoon Mustard seeds
- 1 teaspoon Red pepper flakes
- 1 teaspoon Black peppercorns
Instructions
Wash all the vegetables thoroughly, then peel and trim the carrots. Cut the carrots, cucumber, and radishes into sticks or rounds, and trim the ends of the green beans. Slice the jalapeños in half lengthwise.
Peel the garlic cloves and lightly smash them with the side of a knife.
Pack the prepared vegetables, garlic, and fresh dill sprigs evenly into two clean pint-sized jars.
In a small saucepan, combine the white vinegar, water, kosher salt, sugar, mustard seeds, red pepper flakes, and black peppercorns. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the salt and sugar.
Carefully pour the hot brine over the vegetables in the jars, making sure all vegetables are submerged. Leave about 1/2 inch of headspace at the top.
Seal the jars with lids and let them cool to room temperature, approximately 30 minutes.
Once cooled, transfer the jars to the refrigerator. Allow the pickles to marinate for at least 24 hours before enjoying for optimal flavor. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 38.3 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1651 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
