Refrigerator Mixed Pickled Vegetables
All the colors of summer in one jar! This bright assortment of pickled vegetables looks beautiful and makes a flavorful addition to everyday meals. Choose your favorite vegetables and keep the prepared jars refrigerated.
Updated : 16 September, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Tomato
1 kilograms
Zucchini
2
Bell pepper
10
Garlic
30 grams
Basil
3
Laurel leaf
3 tablespoon
Table salt
1 teaspoon
Vinegar essence
1.5 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose the vegetables according to your preference. If using cucumbers, soak them in cold water for a couple of hours. The basil can be replaced with parsley or dill flower heads. Wash the jars and lids thoroughly and prepare them according to the instructions of the tested refrigerator-pickle recipe you will use.
Step 2
Rinse all the vegetables thoroughly. Peel the garlic. Remove the stem and seeds from the bell pepper. Trim the zucchini and, if it is large and mature, remove the tough seeds. Cut the pepper and zucchini into thin rings or slices.
Step 3
Arrange the vegetables in layers in the prepared jars. Add the bay leaves and basil.
Step 4
Fill the jars to the top with boiling water. Cover loosely with the lids and leave for 15-20 minutes.
Step 5
Drain the water carefully using a special draining lid or a sieve.
Step 6
Do not use an unspecified amount of vinegar essence. Prepare a boiling pickling brine according to a tested refrigerator-pickle recipe that gives exact proportions for vinegar of a stated acidity, water, salt and sugar. Pour the prepared hot brine over the vegetables, following that recipe’s instructions.
Step 7
Close the jars with clean lids and leave them to cool. Transfer them promptly to the refrigerator once cooled. Keep the vegetables refrigerated and use them within the storage period stated in the tested recipe. Do not store these unprocessed jars at room temperature.
Author note
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