Description
Transform fresh vegetables into tangy, crisp snacks or garnishes with this quick pickling recipe.
Ingredients
Scale
- 1 cup of red radishes, sliced thinly
- 1 cup of cucumbers, sliced into thin rounds or spears
- 1 cup of carrots, julienned or cut into thin sticks
- 1 cup of bell peppers, sliced (any color)
- 1 cup of white vinegar (or apple cider vinegar)
- 1 cup of water
- 2 tablespoons of sugar
- 1 tablespoon of salt
- 1 teaspoon of black peppercorns
- 1 teaspoon of mustard seeds (optional)
- 1–2 cloves of garlic, smashed
- Fresh dill (optional)
- A pinch of red pepper flakes
Instructions
- Start by preparing your veggies. Trim the ends of the radishes, cucumbers, and carrots. Then slice them into your desired shapes.
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring occasionally until dissolved.
- Once the brine is ready, add the black peppercorns, mustard seeds, smashed garlic, and any optional spices or herbs.
- Next, pack your prepared vegetables tightly into clean, sterilized jars.
- Pour the hot brine over the veggies, ensuring they are submerged.
- Seal the jars with lids and let them cool to room temperature before refrigerating.
Notes
Wait 24 hours before enjoying to allow full flavor development. These pickles can last 2-3 weeks in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 4g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg