Low Sodium Classic Pickled Vegetables
Bright, crunchy, and packed with tangy flavor, these *Low Sodium Classic Pickled Vegetables* are a healthier twist on a timeless favorite. Perfect for heart-health-conscious eaters, this recipe swaps high-sodium brines for a delicate balance of white vinegar, honey, and aromatic seasonings like garlic, mustard seeds, and dill. A colorful medley of carrots, cauliflower, red bell pepper, and green beans makes this the ultimate guilt-free snack or side dish. With just 30 minutes of prep time and no canning required, you'll have crisp, zesty veggies ready to enjoy in as little as 24 hours. These homemade pickles are not only low in sodium but also bursting with vibrant flavors and nutrition, making them perfect for serving alongside sandwiches, salads, or as a tangy topping for your favorite meals.
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Recipe Information
Ingredients
- 3 medium, peeled and cut into sticks Carrots
- 2 cups Cauliflower florets
- 1 medium, cut into strips Red bell pepper
- 1 cup, trimmed Green beans
- 4 cloves, peeled and smashed Garlic
- 3 cups White vinegar
- 3 cups Water
- 2 tablespoons Honey
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 whole Bay leaves
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon, dried Dill weed
Instructions
Begin by preparing your vegetables: peel and cut the carrots into sticks, separate the cauliflower into small florets, cut the red bell pepper into strips, and trim the green beans. Place these vegetables into a large, heatproof bowl or divide evenly into glass jars suitable for pickling.
In a large saucepan, combine the white vinegar, water, and honey. Stir well to dissolve the honey.
Add the garlic cloves, black peppercorns, mustard seeds, bay leaves, and red pepper flakes to the saucepan.
Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes.
Pour the hot brine over the vegetables in the bowl or jars, ensuring that they are completely submerged.
Add a pinch of dried dill weed to each jar or to the entire bowl to enhance the herbal notes.
Allow the pickled vegetables to cool to room temperature, then cover and refrigerate for at least 24 hours before serving to develop the flavors.
Enjoy your low sodium pickled vegetables as a garnish, side dish, or a healthy snack.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 431 mg | 19% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 57.5 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2551 mg | 54% | |
*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.
