Description
Quick and easy pickled vegetables that add a vibrant crunch and tangy flavor to your meals.
Ingredients
Scale
- 2 cups assorted vegetables (e.g., cucumbers, carrots, radishes, bell peppers)
- 1 cup water
- 1 cup vinegar (white or apple cider)
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1 garlic clove (smashed)
- 1 bay leaf
Instructions
- Wash and cut the vegetables into your desired shapes and sizes.
- In a saucepan, combine water, vinegar, sugar, salt, mustard seeds, peppercorns, garlic, and bay leaf. Bring this mixture to a simmer until the sugar and salt dissolve.
- Pack the chopped vegetables into a clean jar. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged.
- Allow the jar to cool to room temperature. Once cool, seal the jar and refrigerate.
- Let the pickles sit for at least 24 hours before enjoying them. They taste best within a few weeks.
Notes
Store your pickled vegetables in the refrigerator for best results. They last for about 2-4 weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Refrigeration
- Cuisine: Preserved
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 5g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pickled vegetables, refrigerator pickles, easy pickles, tangy pickles, crunchy pickles