Classic Pickled Vegetables

Transform your pantry staples into vibrant, tangy delights with this Classic Pickled Vegetables recipe. Featuring a medley of crisp carrots, crunchy cauliflower florets, and sweet red bell pepper, this recipe is elevated with aromatic additions like fresh dill, garlic, bay leaves, and a zesty blend of mustard seeds, peppercorns, and red chili flakes. The perfectly balanced brine of white vinegar, sugar, and pickling salt ensures every bite bursts with robust flavor. Simple to prepare and ready to enjoy in just 24 hours, these homemade refrigerator pickles are the ideal accompaniment to sandwiches, charcuterie boards, or snack platters. With bold spices and vibrant veggies, this recipe is a must-try for anyone seeking a classic, easy pickling method straight from their kitchen!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 3 medium Carrots
• 2 cups Cauliflower florets
• 1 large Red bell pepper
• 4 sprigs Fresh dill
• 4 cloves Garlic
• 2 pieces Bay leaves
• 3 cups White vinegar
• 3 cups Water
• 2 tablespoons Granulated sugar
• 2 tablespoons Pickling salt
• 1 teaspoon Mustard seeds
• 1 teaspoon Black peppercorns
• 0.5 teaspoon Red chili flakes

Directions

Step 1

Begin by sterilizing your jar(s). Submerge them in boiling water for at least 10 minutes and let them dry.

Step 2

Peel the carrots and cut them into sticks, approximately 3 inches long and 1/4 inch thick.

Step 3

Cut the red bell pepper into strips, removing seeds and stem.

Step 4

Peel the garlic cloves and lightly crush them with the flat side of a knife.

Step 5

In a large saucepan, bring the vinegar, water, sugar, and pickling salt to a boil, stirring until the sugar and salt dissolve.

Step 6

Once the pickling liquid boils, reduce the heat and let it simmer gently.

Step 7

Place the carrot sticks, cauliflower florets, red bell pepper strips, dill sprigs, garlic cloves, and bay leaves into the sterilized jar(s).

Step 8

Sprinkle mustard seeds, black peppercorns, and red chili flakes over the vegetables in the jar(s).

Step 9

Carefully pour the hot pickling liquid over the vegetables in the jar(s), making sure to fully immerse them, leaving about 1/2 inch of headspace at the top.

Step 10

Seal the jars with lids, ensuring they are tightly closed.

Step 11

Allow the jars to cool at room temperature, then refrigerate.

Step 12

Let the vegetables pickle for at least 24 hours before consuming for optimal flavor. These pickled vegetables can be stored in the refrigerator for up to 2 months.

Nutrition Facts

Serving size	(2075.0g)

Amount per serving	% Daily Value*
Calories	450.7

Total Fat 2.6g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 11874.8mg	0%
Total Carbohydrate 70.9g	0%
Dietary Fiber 14.7g	0%
Total Sugars 44.4g
Protein 9.5g	0%

Vitamin D 0IU	0%
Calcium 278.4mg	0%
Iron 3.9mg	0%
Potassium 2263.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.8%

Protein: 11.0%

Carbs: 82.2%