Heart-Healthy Crispy Pickled Vegetables
Bursting with vibrant colors and tangy zest, our Heart-Healthy Crispy Pickled Vegetables are a guilt-free snack or side dish that prioritizes both flavor and nutrition. Featuring a vibrant mix of carrots, cucumbers, red bell peppers, cauliflower, and red onions, this recipe pairs garden-fresh produce with an aromatic brine infused with garlic, dill, mustard seeds, and peppercorns. The quick and easy preparation process ensures a crisp texture and a balance of bold pickling spices, making these vegetables perfect for salads, sandwiches, or as a standalone snack. Low in fat and high in fiber, this no-cook pickling method results in a wholesome treat that’s ready to enjoy in just a few days. Whether you're searching for vegan-friendly recipes or simply looking to add a heart-healthy option to your repertoire, these homemade pickled vegetables will become a go-to favorite.
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Recipe Information
Ingredients
- 2 cups Carrots, thinly sliced
- 2 cups Cucumbers, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 cup Cauliflower florets
- 1 small Red onion, thinly sliced
- 3 cloves Garlic, peeled and sliced
- 1 bunch Fresh dill
- 2 cups White vinegar
- 2 cups Water
- 1 teaspoon Mustard seeds
- 1 teaspoon Whole black peppercorns
- 2 pieces Bay leaves
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Celery seed
Instructions
Start by thoroughly washing all the vegetables. Thinly slice the carrots, cucumbers, red bell pepper, and red onion. Break the cauliflower into small florets.
In a large bowl, combine the sliced carrots, cucumbers, red bell pepper, cauliflower florets, red onion, garlic slices, and a few sprigs of fresh dill.
Prepare the pickling brine by combining the white vinegar, water, mustard seeds, black peppercorns, bay leaves, crushed red pepper flakes, and celery seed in a medium saucepan.
Bring the brine mixture to a boil over medium-high heat, then reduce the heat and simmer for about 5 minutes to allow the flavors to infuse.
Remove the saucepan from heat and let the brine cool slightly before pouring.
Place the mixed vegetables into glass jars or a large glass container that can be sealed tightly.
Pour the warm brine over the vegetables, ensuring they are fully submerged. If necessary, use a spoon to press the vegetables down.
Allow the jars to cool to room temperature, then seal tightly and refrigerate for at least 24 hours before consuming.
For best flavor, let the vegetables pickle for 2-3 days. Consume within two weeks for optimal freshness and crispness.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 38.5 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3557 mg | 76% | |
*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.
