Ingredients
- Fresh vegetables such as cucumbers, carrots, cauliflower, green beans, radishes
- White vinegar or apple cider vinegar
- Water
- Sugar
- Salt (preferably pickling salt or coarse sea salt)
- Spices and herbs like dill, garlic, peppercorns, red pepper flakes, mustard seeds
Instructions
- Wash and cut vegetables into uniform slices or spears for even pickling.
- In a saucepan, combine equal parts vinegar and water. Add sugar and salt, then bring to a boil, stirring until dissolved.
- Add spices and herbs during boiling to infuse flavors.
- Place cut vegetables into clean, sterilized jars, then pour hot brine over them, ensuring full submersion.
- Tightly seal the jars and let them cool to room temperature.
- Refrigerate for at least 24 hours, but for more intense flavor, wait 3-5 days before consuming.
Notes
- Use fresh, crisp vegetables for the best texture.
- Ensure jars are properly sterilized for prolonged freshness.
- Vegetables should be fully submerged in brine to prevent spoilage.
- Refrigerated pickled vegetables typically last 2-3 weeks.
- Experiment with different spices to customize flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Refrigeration, Pickling
- Cuisine: American, International
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 10 Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg