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Refrigerator Pickled Vegetable Medley

Refrigerator Pickled Vegetable Medley

Thin sliced cucumbers, carrots, bell peppers, and onions chilled in a tangy dill and garlic brine.
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Prep Time 2 hours 15 minutes
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 44 kcal

Equipment

  • Large bowl
  • Glass jar

Ingredients
  

Main Ingredients

  • 1 cup sliced cucumbers
  • 1 cup sliced carrots
  • 1 cup sliced bell peppers
  • 1 cup sliced onions
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 tsp dried dill
  • ½ tsp garlic powder

Instructions
 

Cooking

  • Slice. Slice the vegetables thin and combine them in a bowl.
  • Mix. Stir the vinegar, sugar, salt, dill, and garlic powder until dissolved.
  • Pour. Pour the brine over the vegetables and toss.
  • Chill. Refrigerate for at least 2 hours.
  • Serve. Serve cold.

Notes

Substitutions: Use rice vinegar for a milder brine.
Tips: Slice the vegetables evenly.
Storage: Refrigerate for up to 1 week.
Nutrition is calculated per serving.
Keyword Bell Peppers, Carrots, Cucumbers, refrigerator pickled vegetable medley, Vinegar