Spicy Pickled Vegetables
Transform your favorite veggies into a burst of bold, tangy flavor with this Spicy Pickled Vegetables recipe! Perfect for snacking, sandwiches, or charcuterie boards, this quick-refrigerator pickle combines crisp carrots, cauliflower florets, and red bell peppers with the fiery kick of jalapeños, aromatic garlic, and a unique blend of spices like mustard seeds and crushed red pepper flakes. The easy-to-make brine, featuring white vinegar, a touch of sugar, and kosher salt, infuses every bite with zesty goodness. Ready in just 30 minutes of prep and resting in your fridge overnight, these crunchy, spicy pickles are a vibrant addition to everything from tacos to salads. Enjoy this versatile recipe that’s packed with bold flavors and a spicy twist!
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Recipe Information
Ingredients
- 2 medium Carrots
- 2 cups Cauliflower florets
- 1 large Red bell pepper
- 4 whole Garlic cloves
- 2 medium Jalapeño peppers
- 2.5 cups White vinegar
- 2 cups Water
- 2 tablespoons Granulated sugar
- 1.5 tablespoons Kosher salt
- 2 teaspoons Crushed red pepper flakes
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 2 whole Bay leaves
Instructions
Wash and prepare your vegetables: peel and slice the carrots into sticks or rounds, chop the cauliflower into small florets, and cut the red bell pepper into thin strips. Halve the jalapeños lengthwise and remove seeds if you prefer less heat. Peel the garlic cloves.
In a medium-sized saucepan, combine the white vinegar, water, sugar, and kosher salt. Heat the mixture over medium heat, stirring until the sugar and salt dissolve completely. Remove from heat and set aside to cool slightly.
Sterilize a large glass jar or two medium-sized jars by washing them in hot soapy water and rinsing well. Alternatively, run them through a dishwasher on the sanitize cycle.
Layer the prepared vegetables into the sterilized jar(s), distributing them evenly. Add the garlic cloves, bay leaves, crushed red pepper flakes, black peppercorns, and mustard seeds between the layers for even seasoning.
Carefully pour the warm pickling liquid over the vegetables, ensuring everything is fully submerged. Leave about 1/2 inch of headspace at the top of the jar(s).
Seal the jar(s) tightly with clean lids and let them cool to room temperature. Once cooled, transfer the jar(s) to the refrigerator.
Let the vegetables pickle for at least 24 hours before serving for optimal flavor. The pickled vegetables can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 42.3 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2015 mg | 43% | |
*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.
