Pickled Veggies
Discover the perfect balance of tangy, crisp freshness with this quick and easy Pickled Veggies recipe! Featuring a vibrant medley of carrots, cucumbers, and radishes infused with the aromatic flavors of garlic, fresh dill, and a hint of spice from optional red pepper flakes, these homemade pickles are as versatile as they are delicious. The simple brine, made with white vinegar, sugar, and spices like mustard seeds and black peppercorns, comes together in minutes, allowing you to create a batch of flavor-packed veggies in no time. Ideal as a crunchy snack, a zesty sandwich topping, or a tangy side dish, these pickled vegetables will keep in your fridge for up to two weeks, making them a meal prep favorite. Ready in just 20 minutes and bursting with flavor, this refrigerator pickle recipe is a must-try for any pickle lover!
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Recipe Information
Ingredients
- 2 medium-sized Carrots
- 2 medium-sized Cucumbers
- 6 small Radishes
- 3 whole Garlic cloves
- 4 sprigs Fresh dill
- 1 cup Water
- 1 cup White vinegar
- 2 tablespoons Sugar
- 1 tablespoon Salt
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 1 teaspoon Red pepper flakes (optional)
Instructions
Wash and prepare the vegetables: peel the carrots if desired, and cut them, the cucumbers, and radishes into thin sticks or rounds.
Distribute the prepared veggies evenly into a clean glass jar or two jars, leaving some space at the top for the brine to be added.
Add the garlic cloves and fresh dill sprigs to the jars, tucking them in around the vegetables.
In a small saucepan, combine water, white vinegar, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes (if using). Bring the mixture to a boil over medium heat and stir until the sugar and salt dissolve completely, about 2-3 minutes.
Remove the saucepan from heat and let the brine cool for 2-3 minutes.
Carefully pour the warm brine over the vegetables in the jars, ensuring they’re fully submerged. Leave a small amount of headspace at the top of each jar.
Seal the jars tightly with lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours to allow the flavors to develop.
Serve the pickled veggies as a snack, in sandwiches, or as an accompaniment to your favorite dishes. They will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7783 mg | 338% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 42.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1428 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.
