Pickled Vegetables Kyleigh West Active Time: 30 minutes Total Time: 4 hours Servings: 4 This recipe was inspired by a family recipe called refrigerator pickles. With quarantine, my family and I grew a variety of vegetables, including all different types of peppers, cucumbers, tomatoes, and more. A great way to use all of the vegetables is to pickle them. This recipe can be made with other vegetables than just listed in the recipe. I have tried it with cauliflower, carrots, onions and cucumbers. I suggest experimenting with different combinations of vegetables and using whatever you have on hand! The most challenging part of this recipe is the length of time it takes and the cutting of the vegetables; however, you do not need a lot of equipment, and you only have to heat the brine. This recipe is easy to make, and it takes less equipment than a traditional pickling and canning recipe. This recipe can lighten up a hearty dish or pair well with a lighter dish like a salad.
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