Garbage Pickles
Turn your kitchen scraps into something spectacular with this simple and sustainable Garbage Pickles recipe! Perfect for reducing food waste, these quick pickles transform carrot peels, cucumber ends, radish tops, and other vegetable scraps into a tangy, flavor-packed snack. Infused with a zesty brine of white vinegar, garlic, peppercorns, and optional chili flakes for a fiery twist, these homemade pickles are ready in just 24 hours and stay fresh in the fridge for up to two weeks. With a prep time of only 15 minutes, this eco-friendly recipe is the delicious way to give new life to your leftovers while adding a crunchy, homemade treat to your meals.
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Recipe Information
Ingredients
- 3 cups Vegetable scraps (carrot peels, cucumber ends, radish tops, etc.)
- 2 cups Water
- 1 cup White vinegar
- 2 tablespoons Kosher salt
- 1 tablespoon Granulated sugar
- 2 cloves Garlic cloves, smashed
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 2 sprigs Fresh dill (optional)
- 0.5 teaspoons Chili flakes (optional)
Instructions
1. Thoroughly rinse and clean your vegetable scraps to remove any dirt or residue. Pat them dry with a clean towel.
2. In a medium saucepan, combine water, white vinegar, kosher salt, and granulated sugar. Bring the mixture to a gentle boil over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let it cool slightly.
3. Place your vegetable scraps in a clean glass jar or container, packing them in tightly but leaving about 1 inch of space at the top.
4. Add the smashed garlic cloves, black peppercorns, mustard seeds, fresh dill (if using), and chili flakes (if using) to the jar, distributing them evenly among the vegetables.
5. Carefully pour the warm brine over the vegetables, ensuring they are fully submerged. Use a clean utensil to press the vegetables down if needed.
6. Seal the jar with a tight-fitting lid and let it cool to room temperature. Once cool, transfer the jar to the refrigerator.
7. Allow the pickles to marinate for at least 24 hours before enjoying for optimal flavor. They will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3724 mg | 162% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 23.1 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1410 mg | 30% | |
*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.
