Crispy Pickled Vegetables
Transform your everyday produce into a tangy, crunchy delight with this Crispy Pickled Vegetables recipe! Featuring a colorful mix of carrots, cucumbers, bell peppers, and cauliflower, these homemade pickles are brined in a flavorful mixture of vinegar, water, garlic, mustard seeds, and dill for a zesty profile that’s irresistibly satisfying. The use of crushed red pepper flakes adds a subtle kick, while natural sugar balances the sharpness perfectly. Ready in just 30 minutes of prep and requiring no advanced techniques, these refrigerator pickles are a fantastic way to preserve fresh vegetables and elevate sandwiches, charcuterie boards, or salads. Plus, they stay crisp and delicious for up to a month, making them a convenient and tasty addition to your fridge. Perfect for seasoned pickle lovers and curious beginners alike, embrace the magic of homemade pickling today!
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Recipe Information
Ingredients
- 4 cups mixed vegetables (carrots, cucumbers, bell peppers, cauliflower)
- 2 cups white distilled vinegar
- 2 cups water
- 3 tablespoons granulated sugar
- 2 tablespoons kosher salt
- 3 pieces garlic cloves, sliced
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 4 pieces fresh dill sprigs
Instructions
Wash and slice the mixed vegetables into desired thicknesses, about 1/4 inch thick for most vegetables, ensuring consistent sizes for even pickling.
In a medium saucepan, combine the white distilled vinegar, water, granulated sugar, and kosher salt. Place over medium heat and stir until the sugar and salt are completely dissolved.
Remove the saucepan from the heat and allow the brine to cool to room temperature.
Pack the sliced vegetables tightly into clean, sterilized jars, leaving some headspace at the top for liquid expansion.
Evenly distribute the sliced garlic cloves, black peppercorns, mustard seeds, crushed red pepper flakes, and dill sprigs among the jars.
Carefully pour the cooled brine over the vegetables, ensuring they are completely covered. Seal the jars with lids.
Let the jars cool to room temperature, then refrigerate them for at least 24 hours before enjoying. The flavors will continue to develop over time.
The pickled vegetables can be stored in the refrigerator for up to 1 month. Always use clean utensils when retrieving vegetables from the jar to maintain freshness.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3811 mg | 166% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 70.2 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2717 mg | 58% | |
*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.
