Description
A vibrant and crunchy mix of pickled vegetables that brings a tangy, slightly sweet flavor to any meal. Perfect for sandwiches, salads, or enjoyed straight from the jar.
Ingredients
Scale
- 1 cup cucumbers, sliced
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup cauliflower florets
- 1 cup red onion, sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon garlic cloves, minced
- 1 teaspoon dried dill
Instructions
- Combine the sliced cucumbers, carrots, bell peppers, cauliflower, and red onion in a large bowl. Toss gently.
- Mix the vinegar, water, sugar, and salt in a separate saucepan. Heat until dissolved.
- Stir in mustard seeds, black peppercorns, garlic, and dried dill. Simmer briefly.
- Pour the hot pickling liquid over the vegetables in the bowl.
- Let it cool to room temperature.
- Transfer to a jar and refrigerate for at least 24 hours before serving.
Notes
These pickles can last up to 2 weeks in the refrigerator and taste even better as they sit. Experiment with different vegetables and spices to make this recipe your own.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 2g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg