Heart-Healthy Crispy Pickled Vegetables

Elevate your snacking or side dish game with these *Heart-Healthy Crispy Pickled Vegetables*! Bursting with vibrant colors and bold flavors, this recipe combines crunchy carrots, cucumbers, red bell peppers, cauliflower florets, and tangy red onions with an aromatic pickling brine infused with mustard seeds, garlic, fresh dill, and a hint of heat from crushed red pepper flakes. Prepared in just 30 minutes, these quick-pickled veggies are not only packed with gut-healthy probiotics but also low in sodium and completely preservative-free, making them a guilt-free addition to any meal. Serve them as a zesty snack, a salad topping, or a flavorful pairing for sandwiches and burgers. Quick to prepare and packed with nutrients, these refrigerator pickles are a delicious way to prioritize your heart health!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 cups Carrots, thinly sliced
• 2 cups Cucumbers, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 1 cup Cauliflower florets
• 1 small Red onion, thinly sliced
• 3 cloves Garlic, peeled and sliced
• 1 bunch Fresh dill
• 2 cups White vinegar
• 2 cups Water
• 1 teaspoon Mustard seeds
• 1 teaspoon Whole black peppercorns
• 2 pieces Bay leaves
• 0.5 teaspoon Crushed red pepper flakes
• 0.5 teaspoon Celery seed

Directions

Step 1

Start by thoroughly washing all the vegetables. Thinly slice the carrots, cucumbers, red bell pepper, and red onion. Break the cauliflower into small florets.

Step 2

In a large bowl, combine the sliced carrots, cucumbers, red bell pepper, cauliflower florets, red onion, garlic slices, and a few sprigs of fresh dill.

Step 3

Prepare the pickling brine by combining the white vinegar, water, mustard seeds, black peppercorns, bay leaves, crushed red pepper flakes, and celery seed in a medium saucepan.

Step 4

Bring the brine mixture to a boil over medium-high heat, then reduce the heat and simmer for about 5 minutes to allow the flavors to infuse.

Step 5

Remove the saucepan from heat and let the brine cool slightly before pouring.

Step 6

Place the mixed vegetables into glass jars or a large glass container that can be sealed tightly.

Step 7

Pour the warm brine over the vegetables, ensuring they are fully submerged. If necessary, use a spoon to press the vegetables down.

Step 8

Allow the jars to cool to room temperature, then seal tightly and refrigerate for at least 24 hours before consuming.

Step 9

For best flavor, let the vegetables pickle for 2-3 days. Consume within two weeks for optimal freshness and crispness.

Nutrition Facts

Serving size	(2222.4g)

Amount per serving	% Daily Value*
Calories	485.2

Total Fat 3.8g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 386.8mg	0%
Total Carbohydrate 86.8g	0%
Dietary Fiber 22.9g	0%
Total Sugars 38.5g
Protein 14.8g	0%

Vitamin D 0IU	0%
Calcium 479.4mg	0%
Iron 8.6mg	0%
Potassium 3557.0mg	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: 7.8%

Protein: 13.4%

Carbs: 78.8%