Low Sodium Classic Pickled Vegetables

Savor the tangy crunch of **Low Sodium Classic Pickled Vegetables**, a vibrant and heart-healthy twist on the traditional favorite. This easy, homemade recipe features a colorful medley of carrots, cauliflower, red bell pepper, and green beans, all infused with a zesty brine made from white vinegar, honey, and aromatic spices like mustard seeds, garlic, and dill. Designed to deliver big flavor without the salt, these pickled veggies are the perfect guilt-free addition to sandwiches, charcuterie boards, or healthy snacking. Ready in just 40 minutes of prep and cook time, this recipe requires minimal effort while yielding a deliciously refreshing treat after a quick 24-hour chill. Whether you're meal prepping, entertaining, or simply craving a low-sodium option, this pickling recipe is sure to satisfy.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 12

Ingredients

• 3 medium, peeled and cut into sticks Carrots
• 2 cups Cauliflower florets
• 1 medium, cut into strips Red bell pepper
• 1 cup, trimmed Green beans
• 4 cloves, peeled and smashed Garlic
• 3 cups White vinegar
• 3 cups Water
• 2 tablespoons Honey
• 1 teaspoon Black peppercorns
• 1 teaspoon Mustard seeds
• 2 whole Bay leaves
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon, dried Dill weed

Directions

Step 1

Begin by preparing your vegetables: peel and cut the carrots into sticks, separate the cauliflower into small florets, cut the red bell pepper into strips, and trim the green beans. Place these vegetables into a large, heatproof bowl or divide evenly into glass jars suitable for pickling.

Step 2

In a large saucepan, combine the white vinegar, water, and honey. Stir well to dissolve the honey.

Step 3

Add the garlic cloves, black peppercorns, mustard seeds, bay leaves, and red pepper flakes to the saucepan.

Step 4

Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes.

Step 5

Pour the hot brine over the vegetables in the bowl or jars, ensuring that they are completely submerged.

Step 6

Add a pinch of dried dill weed to each jar or to the entire bowl to enhance the herbal notes.

Step 7

Allow the pickled vegetables to cool to room temperature, then cover and refrigerate for at least 24 hours before serving to develop the flavors.

Step 8

Enjoy your low sodium pickled vegetables as a garnish, side dish, or a healthy snack.

Nutrition Facts

Serving size	(2172.8g)

Amount per serving	% Daily Value*
Calories	521.3

Total Fat 3.0g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 430.8mg	0%
Total Carbohydrate 89.4g	0%
Dietary Fiber 18.6g	0%
Total Sugars 57.5g
Protein 12.5g	0%

Vitamin D 0IU	0%
Calcium 343.9mg	0%
Iron 5.7mg	0%
Potassium 2551.3mg	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: 6.2%

Protein: 11.5%

Carbs: 82.3%