Description
Learn how to make delicious pickled vegetables that add flavor and crunch to your meals.
Ingredients
Scale
- 2 cups of mixed vegetables (carrots, cucumbers, radishes)
- 1 cup of vinegar (white or apple cider)
- 1 cup of water
- 2 tablespoons of sugar
- 1 tablespoon of salt
- 1 teaspoon of mustard seeds
- 1 teaspoon of peppercorns
- 2 cloves of garlic, sliced
Instructions
- Wash and cut the vegetables into desired shapes.
- In a pot, combine vinegar, water, sugar, and salt. Bring to a boil.
- Add mustard seeds, peppercorns, and garlic to the pot.
- Pour the hot brine over the vegetables in a jar.
- Seal the jar and let it cool to room temperature.
- Refrigerate the pickles for at least 24 hours before serving.
Notes
- Use any combination of vegetables you like.
- For spicier pickles, add red pepper flakes.
- Store in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Various
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 5g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Pickled Vegetables, Homemade Pickles, Easy Pickling