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–+ servings

Pickled Mixed Vegetables

A refreshing and tangy mix of pickled vegetables that honors family tradition and adds a zesty touch to any meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Condiment, Side Dish
Cuisine American
Servings 6 servings
Calories 50 kcal

Ingredients
  

Vegetables

  • 2 cups cauliflower florets They provide a lovely crunch and soak up all the delicious brine!
  • 1 cup green beans, trimmed These not only look fantastic but add their own snap to the mix.
  • 1 cup carrots, sliced Their natural sweetness balances the tangy vinegar beautifully.
  • 1 cup bell peppers, sliced Choose assorted colors for a vibrant medley!
  • 0.5 cup olives (optional) I love adding these for an extra briny bite.
  • 4 cloves garlic, sliced They impart wonderful flavor as they sit in the brine.
  • 2 fresh chili peppers (optional) These give a lovely heat but can be adjusted to your taste.

Spices and Seasonings

  • 1 teaspoon black peppercorns This adds a fragrant spiciness that complements the veggies.
  • 1 teaspoon mustard seeds They impart a delightful tang.
  • 2 sprigs fresh dill (optional) Dill is a classic pickling herb that brightens up the flavors.

Brine

  • 2 cups water To make the brine base.
  • 1 cup white vinegar This is essential for that lovely tang in your pickles.
  • 1 tablespoon sugar Just a bit of sweetness balances the acidity beautifully.
  • 1 tablespoon salt This helps preserve the veggies while enhancing their flavor.

Instructions
 

Preparation

  • Wash and cut your vegetables into bite-sized pieces.
  • Blanch the green beans and cauliflower in boiling water for exactly 2 minutes.
  • Transfer the blanched vegetables to an ice bath to cool.

Make the Brine

  • In a medium saucepan, combine water, white vinegar, sugar, and salt.
  • Bring the mixture to a gentle boil and stir until sugar and salt dissolve.

Pack the Jar

  • Grab a clean, dry jar and layer the vegetables starting with cauliflower and green beans, followed by carrots, bell peppers, garlic slices, chili peppers, black peppercorns, mustard seeds, and dill.

Add the Brine

  • Carefully pour warm brine over the vegetables, ensuring they are completely submerged.

Seal and Refrigerate

  • Seal the jar tightly and let it cool to room temperature.
  • Refrigerate and let the pickles sit for at least 24 hours before eating.

Notes

For best results, use the freshest vegetables possible. You can experiment with different vinegars for unique flavors.

Nutrition

Serving: 1gCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 900mgFiber: 2gSugar: 1g
Keyword Crispy Vegetables, Easy Pickling, Homemade Pickles, Pickled Vegetables, Vegetable Preserving
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