A simple and delicious recipe for making tangy and crunchy pickled vegetables right in your refrigerator.
Wash all the vegetables thoroughly under running water.
Use cold water to keep the vegetables crisp.
Slice the cucumbers, bell peppers, and onions into thin, even slices.
Uniform slices ensure even pickling.
In a large bowl, combine the sliced vegetables with salt and celery seed. Mix well.
Let the mixture sit for a while to draw out excess moisture.
In a blender, combine the sugar and vinegar. Blend until the sugar is fully dissolved.
Blending ensures a smooth and well-mixed brine.
Pack the seasoned vegetables tightly into clean jars, leaving some space at the top.
Press down gently to fit more vegetables without crushing them.
Pour the vinegar solution over the vegetables in the jars, covering them completely.
Ensure all vegetables are submerged to prevent spoilage.
Seal the jars and place them in the refrigerator. Let them sit for at least 2 days before enjoying.
Shake the jars gently after a day to redistribute the brine.
