Description
Quick and refreshing pickled vegetables that brighten up any meal with their crunchy texture and tangy flavor.
Ingredients
Scale
- 1 cup cucumbers, sliced
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup red onions, thinly sliced
- 1 cup vinegar (white or apple cider vinegar)
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons salt
- 1 teaspoon black peppercorns
- 1 teaspoon garlic cloves
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Combine vinegar, water, sugar, and salt in a saucepan. Heat until sugar and salt dissolve.
- Layer the vegetables and spices in a large jar, packing them in colorfully.
- Pour the pickling liquid over the vegetables, ensuring they’re fully submerged.
- Let cool to room temperature before sealing the jar.
- Refrigerate for at least 24 hours before enjoying.
Notes
Choose firm vegetables for best results. For more flavor, consider adding herbs like dill or thyme. Jar should be sealed and refrigerated for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 2g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickles, refrigerator pickles, quick pickles, crunchy vegetables, tangy vinegar