Crispy Pickled Vegetables
Transform your snacking game with this vibrant and tangy recipe for *Crispy Pickled Vegetables*! A medley of fresh, crunchy veggies—think carrots, cucumbers, bell peppers, and cauliflower—are infused with a zesty brine featuring white vinegar, garlic, black peppercorns, mustard seeds, and a touch of red pepper flakes for a subtle kick. This quick-pickling method, ready in just 30 minutes of prep and a 5-minute cook, locks in bold flavors while preserving that irresistible crunch. Perfect as a crispy snack, salad topper, or side dish, these homemade pickles are a healthier, flavor-packed alternative to processed options—no canning required! Keep them in the fridge to enjoy their bright, tangy goodness for up to a month. Whether you're hosting or meal-prepping, these colorful pickled delights are the perfect way to elevate any dish!
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Ingredients
- 4 cups mixed vegetables (carrots, cucumbers, bell peppers, cauliflower)
- 2 cups white distilled vinegar
- 2 cups water
- 3 tablespoons granulated sugar
- 2 tablespoons kosher salt
- 3 pieces garlic cloves, sliced
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 4 pieces fresh dill sprigs
Directions
Step 1
Wash and slice the mixed vegetables into desired thicknesses, about 1/4 inch thick for most vegetables, ensuring consistent sizes for even pickling.
Step 2
In a medium saucepan, combine the white distilled vinegar, water, granulated sugar, and kosher salt. Place over medium heat and stir until the sugar and salt are completely dissolved.
Step 3
Remove the saucepan from the heat and allow the brine to cool to room temperature.
Step 4
Pack the sliced vegetables tightly into clean, sterilized jars, leaving some headspace at the top for liquid expansion.
Step 5
Evenly distribute the sliced garlic cloves, black peppercorns, mustard seeds, crushed red pepper flakes, and dill sprigs among the jars.
Step 6
Carefully pour the cooled brine over the vegetables, ensuring they are completely covered. Seal the jars with lids.
Step 7
Let the jars cool to room temperature, then refrigerate them for at least 24 hours before enjoying. The flavors will continue to develop over time.
Step 8
The pickled vegetables can be stored in the refrigerator for up to 1 month. Always use clean utensils when retrieving vegetables from the jar to maintain freshness.
Nutrition Facts
| Serving size | (1835.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 629.9 |
| Total Fat 7.8g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3811.4mg | 0% |
| Total Carbohydrate 112.9g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 70.2g | |
| Protein 20.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 388.5mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 2717.2mg | 0% |
Source of Calories