Description
Crisp, colorful pickled vegetables in a tangy homemade brine. A perfect way to preserve seasonal veggies — no canning required!
Ingredients
Scale
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
- 1 red bell pepper, sliced into strips
- 1 cup green beans, trimmed
- 3 cloves garlic, minced
- 2 cups white vinegar (or apple cider vinegar)
- 2 cups water
- 2 tablespoons non-iodized salt
- 1 tablespoon sugar (or honey)
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon red pepper flakes (optional)
Instructions
- Prep the Vegetables: Wash and slice all vegetables evenly. Optionally, blanch firmer veggies like cauliflower and green beans in boiling water for 1–2 minutes, then transfer to an ice bath to stop cooking.
- Make the Pickling Brine: In a saucepan, combine vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes. Bring to a boil and stir until fully dissolved.
- Pack the Jars: Fill clean mason jars tightly with the prepared vegetables. Pour hot brine over the vegetables, ensuring complete submersion. Let cool to room temperature.
- Refrigerate: Seal the jars tightly and refrigerate for at least 24 hours. Best flavor develops after 2–3 days. Keeps in the fridge for up to 1 month.
Notes
Use seasonal veggies of your choice. For spicier pickles, increase the red pepper flakes. These make great toppings for salads, sandwiches, or antipasto platters.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Pickles
- Method: Quick Pickled
- Cuisine: International
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 1g
- Sodium: 320mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled vegetables, quick pickles, no canning, refrigerator pickles, homemade brine