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Pickled Vegetables

Crunchy Pickled Vegetables for a Fresh Homemade Twist

Quick and easy pickled vegetables ideal for elevating meals with a fresh and tangy flavor.
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Prep Time 30 minutes
Cook Time 3 minutes
Cooling Time 1 hour
Total Time 1 hour 33 minutes
Servings: 4 jars
Course: Snacks
Cuisine: American
Calories: 35
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fresh Vegetables
  • 2 cups Cauliflower florets Substitute with broccoli for a different texture.
  • 2 cups Sliced carrots Radishes can be used for added spiciness.
  • 2 cups Sliced cucumbers Zucchini can be a great alternative.
  • 1 cup Red bell pepper Yellow or orange peppers work too.
  • 1 cup Fresh green beans Consider asparagus as an alternative.
Flavor Boosters
  • 2 tablespoons Minced garlic Shallots can be used for a milder taste.
  • 1 tablespoon Mustard seeds Skip if unavailable, but alternative spices may alter flavor.
  • 1 tablespoon Whole black peppercorns Cracked black pepper can be substituted.
  • 1 teaspoon Red pepper flakes Optional for a spicy kick; omit for a milder pickle experience.
Brine Base
  • 1 cup White vinegar Apple cider vinegar offers a fruity twist.
  • 1 cup Water No substitute needed.
  • 2 tablespoons Kosher or pickling salt Regular table salt can be used but may alter texture.
  • 1 tablespoon Sugar Can be replaced with honey or agave for a touch of sweetness.

Equipment

  • Medium saucepan
  • Large heat-proof bowl
  • Glass jars

Method
 

Preparation Steps
  1. Wash your fresh vegetables thoroughly under cold running water and chop them into uniform, bite-sized pieces.
  2. Combine 1 cup of white vinegar, 1 cup of water, 2 tablespoons of kosher salt, and 1 tablespoon of sugar in a medium saucepan. Add minced garlic, mustard seeds, and whole black peppercorns. Bring to a boil over medium heat for about 3 minutes.
  3. Pour the brine over the prepared vegetables in a large heat-proof bowl, pressing down to submerge them. Let sit at room temperature for about 1 hour.
  4. Pack the cooled vegetables tightly into clean glass jars, leaving space at the top, then ladle the hot brine over them. Seal jars tightly.
  5. Refrigerate for at least 24 hours before enjoying, but for optimal taste, let them chill for 3 to 5 days.

Nutrition

Serving: 1jarCalories: 35kcalCarbohydrates: 8gProtein: 1gSodium: 300mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg

Notes

Store pickled vegetables in sealed glass jars in the refrigerator for up to 2-3 weeks. They can be frozen for up to 6 months, but texture may change upon thawing.

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