Ingredients
Scale
- 4 cups mixed vegetables (cucumbers, carrots, cauliflower, peppers, or green beans)
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt (preferably sea salt or pickling salt)
- 2 cloves garlic, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill sprigs (for added flavor)
- Red pepper flakes (optional for a spicy kick)
Instructions
- Wash and cut your selected vegetables into bite-sized pieces or thin slices. Uniform sizes help them soak evenly and ensure maximum flavor infusion.
- In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.
- Place garlic slices, peppercorns, mustard seeds, dill, and red pepper flakes into sterilized jars. Tightly pack the prepared vegetables into the jars, leaving about 1/2 inch of headspace.
- Pour the warm brine over the vegetables, ensuring they are fully submerged. Seal the jars with lids.
- Allow the jars to cool to room temperature, then refrigerate. Let the pickles sit for at least 24 hours for optimal flavor. They will be best enjoyed within 2-3 weeks.
Notes
- Use fresh, high-quality vegetables for the best taste.
- Sterilize jars and lids to prevent spoilage.
- Adjust the vinegar or sugar levels to modify tartness or sweetness.
- Add spices like bay leaves, coriander seeds, or chili peppers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Snack
- Method: Pickling, Refrigerator Pickling
- Cuisine: American, International
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 25 kcal Kcal
- Sugar: 2 grams
- Sodium: 300 mg
- Fat: 0 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 4 grams
- Fiber: 1 gram
- Protein: 1 gram
- Cholesterol: 0 mg