Low Sodium Crispy Pickled Vegetables
Elevate your pickling game with our Low Sodium Crispy Pickled Vegetables—a delightful way to enjoy crunchy, flavorful veggies without the excess salt. This vibrant mix of carrots, cucumber, red bell peppers, and cauliflower gets infused with a tangy blend of white distilled vinegar, apple cider vinegar, and a hint of honey for natural sweetness. Aromatic garlic slices, dill seed, mustard seed, black peppercorns, and a touch of red pepper flakes bring bold, zesty flavors while keeping the sodium content low. Perfect as a wholesome snack, a refreshing side dish, or a flavorful topping for sandwiches and salads, these easy homemade pickles take minimal prep time and deliver maximum taste. Plus, with just a quick marination in the fridge, you’ll have irresistibly crisp, pickled vegetables in no time!
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Recipe Information
Ingredients
- 2 medium, peeled and sliced into sticks Carrots
- 1 medium, sliced into sticks Cucumber
- 1 medium, cut into strips Red bell pepper
- 1 cup, small florets Cauliflower
- 1 cup White distilled vinegar
- 1 cup Water
- 1 cup Apple cider vinegar
- 2 tablespoons Honey
- 4 cloves, sliced Garlic
- 1 teaspoon Dill seed
- 1 teaspoon Mustard seed
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red pepper flakes
Instructions
Start by washing and preparing the vegetables. Peel and slice the carrots and cucumber into sticks. Cut the red bell pepper into strips and separate the cauliflower into small florets.
In a large saucepan, combine the white distilled vinegar, apple cider vinegar, and water. Add the honey, garlic slices, dill seed, mustard seed, black peppercorns, and red pepper flakes to the mixture.
Bring the mixture to a boil over medium-high heat. Stir occasionally to ensure that the honey is fully dissolved.
Once the mixture reaches a boil, remove from heat and allow it to cool slightly for about 5 minutes.
In clean, sterilized jars, arrange the prepared vegetables tightly without crushing them.
Pour the hot pickling liquid over the vegetables in the jars, making sure all the vegetables are fully submerged. Leave about 1/2-inch of space at the top.
Seal the jars with lids and allow them to cool to room temperature. Then, place them in the refrigerator.
For optimal flavor, allow the pickles to marinate in the refrigerator for at least 24 hours before serving. They can be stored in the refrigerator for up to 2 weeks.
Serve chilled as a crunchy side dish or as a zesty addition to sandwiches and salads.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 52.6 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1797 mg | 38% | |
*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.
