Ingredients
Scale
- 3 cups mixed vegetables (cucumbers, carrots, cauliflower, bell peppers)
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 3 garlic cloves, peeled and sliced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill or your favorite herbs (optional)
Instructions
- Wash and cut all vegetables into uniform bite-sized pieces.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a gentle boil, stirring until sugar and salt dissolve. Cool slightly.
- Place garlic, peppercorns, mustard seeds, and herbs into clean jars. Pack vegetables tightly into jars, leaving some space at the top.
- Pour warm brine over vegetables, fully submerging them. Seal jars with lids tightly.
- Refrigerate and let sit for at least 24 hours. Flavors deepen over several days for the best taste.
Notes
- Use fresh, quality vegetables for best flavor and crunch.
- Customize spices and herbs to suit your taste preferences.
- Ensure jars are sealed tightly and stored upright.
- These pickles last 2-3 weeks in the refrigerator.
- Always use clean utensils to prevent contamination.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Refrigeration
- Cuisine: American
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 15 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg