Description
A fast, bright way to add tang and crunch to meals with assorted fresh vegetables pickled in a quick brine.
Ingredients
Scale
- 1 cup assorted fresh vegetables (carrots, cucumbers, bell peppers, radishes), chopped into bite-sized pieces
- 1 cup water
- 1 cup vinegar (white or apple cider)
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon whole peppercorns
- 1 garlic clove, smashed
- Optional: herbs and spices (dill, mustard seeds, red pepper flakes)
Instructions
- Clean and chop the vegetables into bite-sized pieces. Pack a clean jar with the chopped vegetables, layering colors for a pretty appearance.
- In a small saucepan, combine water, vinegar, sugar, salt, peppercorns, and smashed garlic. Add optional herbs or spices if desired.
- Bring the mixture to a gentle boil over medium heat, stirring until sugar and salt dissolve. Boil for about 1 minute once dissolved, then remove from heat.
- Pour the hot pickling liquid over the packed vegetables, ensuring they are fully submerged. Let cool to room temperature (about 20–30 minutes), then seal and refrigerate. Allow to pickle for at least 24 hours before serving for best flavor.
Notes
Adjust salt to taste if you need a lower-sodium option. These pickles stay best for peak flavor of 1–2 weeks and are safe to eat for up to 3 weeks when stored properly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 3.5g
- Sodium: 1700mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.6g
- Protein: 0.5g
- Cholesterol: 0mg