Classic Pickled Vegetables
Brighten up your pantry with **Classic Pickled Vegetables**, a tangy, crunchy medley perfect for snacking, sandwiches, or charcuterie boards! This recipe combines fresh carrots, cauliflower, and red bell peppers with aromatic dill, garlic, and a savory blend of pickling spices, including mustard seeds, black peppercorns, and a touch of red chili flakes for mild heat. Quick to prepare in just 30 minutes, these vegetables are steeped in a zesty brine of white vinegar, water, sugar, and pickling salt, then refrigerated to develop rich, bold flavors. Ideal as a homemade condiment or a healthy snack, these refrigerator pickles are ready to enjoy in just 24 hours and can be stored for up to two months. Elevate your culinary creations with this simple, delicious recipe!
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 cups Cauliflower florets
- 1 large Red bell pepper
- 4 sprigs Fresh dill
- 4 cloves Garlic
- 2 pieces Bay leaves
- 3 cups White vinegar
- 3 cups Water
- 2 tablespoons Granulated sugar
- 2 tablespoons Pickling salt
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red chili flakes
Instructions
Begin by sterilizing your jar(s). Submerge them in boiling water for at least 10 minutes and let them dry.
Peel the carrots and cut them into sticks, approximately 3 inches long and 1/4 inch thick.
Cut the red bell pepper into strips, removing seeds and stem.
Peel the garlic cloves and lightly crush them with the flat side of a knife.
In a large saucepan, bring the vinegar, water, sugar, and pickling salt to a boil, stirring until the sugar and salt dissolve.
Once the pickling liquid boils, reduce the heat and let it simmer gently.
Place the carrot sticks, cauliflower florets, red bell pepper strips, dill sprigs, garlic cloves, and bay leaves into the sterilized jar(s).
Sprinkle mustard seeds, black peppercorns, and red chili flakes over the vegetables in the jar(s).
Carefully pour the hot pickling liquid over the vegetables in the jar(s), making sure to fully immerse them, leaving about 1/2 inch of headspace at the top.
Seal the jars with lids, ensuring they are tightly closed.
Allow the jars to cool at room temperature, then refrigerate.
Let the vegetables pickle for at least 24 hours before consuming for optimal flavor. These pickled vegetables can be stored in the refrigerator for up to 2 months.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11875 mg | 516% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 44.4 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2263 mg | 48% | |
*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.
