Low Sodium Crispy Pickled Vegetables

Get ready to savor the perfect balance of tangy, sweet, and spicy with these "Low Sodium Crispy Pickled Vegetables." This easy-to-make recipe delivers vibrant, crunchy veggies like carrots, cucumbers, red bell peppers, and cauliflower, all transformed into zesty delights with the help of an aromatic pickling liquid. Using a combination of white distilled vinegar, apple cider vinegar, and honey, this low-sodium alternative skips the salt while packing in bold flavors from garlic, dill seed, mustard seed, black peppercorns, and a touch of red pepper flakes for heat. With just 20 minutes of prep time and no canning required, these refrigerator pickles are perfect for a crisp and refreshing side dish or as a tangy topping for salads and sandwiches. Perfectly marinated in just 24 hours, these pickled vegetables are a guilt-free way to elevate your meals without compromising on flavor.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 medium, peeled and sliced into sticks Carrots
• 1 medium, sliced into sticks Cucumber
• 1 medium, cut into strips Red bell pepper
• 1 cup, small florets Cauliflower
• 1 cup White distilled vinegar
• 1 cup Water
• 1 cup Apple cider vinegar
• 2 tablespoons Honey
• 4 cloves, sliced Garlic
• 1 teaspoon Dill seed
• 1 teaspoon Mustard seed
• 1 teaspoon Black peppercorns
• 0.5 teaspoon Red pepper flakes

Directions

Step 1

Start by washing and preparing the vegetables. Peel and slice the carrots and cucumber into sticks. Cut the red bell pepper into strips and separate the cauliflower into small florets.

Step 2

In a large saucepan, combine the white distilled vinegar, apple cider vinegar, and water. Add the honey, garlic slices, dill seed, mustard seed, black peppercorns, and red pepper flakes to the mixture.

Step 3

Bring the mixture to a boil over medium-high heat. Stir occasionally to ensure that the honey is fully dissolved.

Step 4

Once the mixture reaches a boil, remove from heat and allow it to cool slightly for about 5 minutes.

Step 5

In clean, sterilized jars, arrange the prepared vegetables tightly without crushing them.

Step 6

Pour the hot pickling liquid over the vegetables in the jars, making sure all the vegetables are fully submerged. Leave about 1/2-inch of space at the top.

Step 7

Seal the jars with lids and allow them to cool to room temperature. Then, place them in the refrigerator.

Step 8

For optimal flavor, allow the pickles to marinate in the refrigerator for at least 24 hours before serving. They can be stored in the refrigerator for up to 2 weeks.

Step 9

Serve chilled as a crunchy side dish or as a zesty addition to sandwiches and salads.

Nutrition Facts

Serving size	(1381.8g)

Amount per serving	% Daily Value*
Calories	426.4

Total Fat 2.8g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 361.2mg	0%
Total Carbohydrate 78.6g	0%
Dietary Fiber 12.2g	0%
Total Sugars 52.6g
Protein 9.0g	0%

Vitamin D 0IU	0%
Calcium 222.3mg	0%
Iron 3.9mg	0%
Potassium 1797.0mg	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: 6.7%

Protein: 9.6%

Carbs: 83.7%