Pickled Refrigerator Veggies

Servings 0
Prep Time 45 minutes


  • 2 cups thick-sliced or baby cucumbers
  • 1 1/2 cups carrots cut into sticks or rounds
  • 2 cups separated/cut small cauliflower florets
  • 1 1/2 cups red or orange bell peppers, cut into chunks
  • 1 tbsp Lunds & Byerlys Coriander Seeds
  • 2 tbsp Lunds & Byerlys Yellow Mustard Seeds
  • 2 tbsp Lunds & Byerlys Whole Peppercorns
  • 2 serrano peppers (optional)
  • 6 cloves garlic separated and paper removed
  • 18 sprigs fresh dill
  • 4 tbsp Lunds & Byerlys Honey
  • 2 tbsp Lunds & Byerlys Sea Salt
  • 2 cups white vinegar
  • 2 cups water


  1. Wash 2 (1-quart) or 4 (1-pint) mason jars and lids in hot, soapy water; rinse and let air dry.
  2. Mix cut veggies in one bowl. Mix all dry spices in another small bowl.
  3. Split serrano peppers in half, so you have 4 pieces total.
  4. Tightly pack the cut vegetables into the two mason jars.
  5. Divide the mixed spices, serrano peppers, garlic and dill between the two jars, layering them with the veggies in such a way that they are evenly spread out among the jars.
  6. In a medium saucepan, heat honey, salt, vinegar and water to create a brine.
  7. Once boiling, pour the brine mixture into the jars (this works well in the sink).
  8. Place the lids on the jars and screw on the rings until they are tight. Let cool on the counter on a protective towel for a few hours and then transfer to the refrigerator. Leave 24 hours before tasting.