Sweet Pickled Garden Vegetables
Bright, crisp, and tangy with a touch of sweetness, Sweet Pickled Garden Vegetables are the ultimate way to preserve the season’s freshest produce. This quick and easy recipe combines vibrant carrots, crunchy cucumbers, colorful bell peppers, tender cauliflower, and zesty onions, all soaked in a flavorful brine infused with white vinegar, garlic, mustard seeds, celery seeds, and turmeric. Ready in just 25 minutes of prep and cook time, these vegetables develop their full flavor after a day in the refrigerator, making them an ideal make-ahead snack or garnish. Perfect as a side dish, sandwich topping, or salad enhancer, this versatile pickling recipe captures the essence of homemade, small-batch pickling to add a punch of bold flavors to any meal. With bright, fragrant dill as an optional finishing touch, these sweet pickles will quickly become a staple in your fridge!
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Recipe Information
Ingredients
- 2 cups Carrots, peeled and cut into matchsticks
- 2 cups Cucumbers, sliced into thin rounds
- 1 large Red bell pepper, sliced into thin strips
- 1 cup Cauliflower florets, bite-size
- 1 small Onion, thinly sliced
- 1.5 cups Water
- 1 cup White vinegar
- 0.75 cup Granulated sugar
- 1.5 tablespoons Kosher salt
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Celery seeds
- 0.25 teaspoon Turmeric
- 2 whole Garlic cloves, smashed
- 3 small Dill sprigs (optional)
Instructions
Prepare the vegetables by washing and cutting them as directed. Place them in a large heatproof bowl or divide them among clean glass jars.
In a medium saucepan, combine water, white vinegar, granulated sugar, kosher salt, mustard seeds, celery seeds, turmeric, and smashed garlic cloves.
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt completely. This will take about 3-5 minutes.
Once the brine is boiling and fully combined, carefully pour it over the prepared vegetables, ensuring they are fully submerged. If using glass jars, divide the brine evenly among them.
Add dill sprigs to each jar, if desired, for added flavor.
Allow the jars or bowl to cool to room temperature (about 1-2 hours). Once cooled, cover tightly and place in the refrigerator.
Let the vegetables pickle for at least 24 hours for optimal flavor. They can be stored in the refrigerator for up to 2 weeks.
Serve chilled as a snack, a side dish, or a topping for sandwiches and salads.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 193.8 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3538 mg | 75% | |
*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.
