Sugar-Free Classic Pickled Vegetables
Dive into the vibrant world of tangy, crunchy goodness with this *Sugar-Free Classic Pickled Vegetables* recipe! Perfect for those seeking a healthy, low-carb twist on traditional pickling, this recipe combines fresh vegetables like carrots, cauliflower, cucumbers, bell peppers, and white onion with a zesty brine infused with apple cider vinegar, garlic, dill, and aromatic spices like mustard seeds and peppercorns—all without any added sugar. With just 20 minutes of prep time and simple techniques, you’ll create jars of flavorful pickled veggies that are ideal for topping salads, pairing with sandwiches, or enjoying as a snack. These quick refrigerator pickles deliver bold flavor with no compromise, making them a must-try for pickle enthusiasts and health-conscious foodies alike!
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Recipe Information
Ingredients
- 2 cups, sliced Carrots
- 2 cups Cauliflower florets
- 2 cups, sliced Cucumbers
- 1 cup, sliced Bell peppers
- 1 cup, sliced White onion
- 3 cups Water
- 2 cups Apple cider vinegar
- 2 tablespoons Kosher salt
- 1 tablespoon Black peppercorns
- 1 tablespoon Mustard seeds
- 1 tablespoon Dried dill
- 3 whole, peeled Garlic cloves
- 2 whole Bay leaves
Instructions
Prepare all vegetables by washing them thoroughly and slicing them into desired sizes. Slice the carrots and cucumbers into thin rounds, separate cauliflower into small florets, and slice the bell peppers and onion.
In a large pot, combine the water, apple cider vinegar, and kosher salt. Bring the mixture to a boil over a medium-high heat, stirring until the salt is fully dissolved.
Once the brine is boiling, reduce the heat to a simmer and add the peppercorns, mustard seeds, dried dill, garlic cloves, and bay leaves.
Let the brine simmer for about 5 minutes to allow the flavors to meld.
Place the prepared vegetables in clean, heat-safe glass jars. Distribute the vegetables evenly among the jars, packing them tightly but leaving about 1/2 inch of space at the top.
Carefully pour the hot brine over the vegetables in each jar, ensuring they are completely submerged. Remove any air bubbles by gently tapping the jars or using a clean utensil.
Seal the jars with lids and let them cool to room temperature.
Once cool, transfer the jars to the refrigerator. Allow the vegetables to pickle for at least 24 hours before enjoying.
These sugar-free pickled vegetables can be stored in the refrigerator for up to 4 weeks.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 34.2 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2976 mg | 63% | |
*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.
