Description
Transform fresh produce into vibrant, zesty pickles that enhance any meal.
Ingredients
Scale
- 1 cup sliced cucumbers
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup sliced radishes
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1 teaspoon mustard seeds
- Fresh herbs (optional, like dill or thyme)
Instructions
- Create the brine: In a saucepan, combine the vinegar, water, sugar, and salt. Over medium heat, bring it to a gentle simmer, stirring until fully dissolved.
- Prepare your veggies: Slice your cucumbers, carrots, bell peppers, and radishes into even, bite-sized pieces.
- Pack the jars: Tightly pack the sliced vegetables into your sterilized glass jars.
- Pour the brine: Carefully pour the hot brine over the vegetables, ensuring every piece stays submerged.
- Add the seeds: Sprinkle in the peppercorns and mustard seeds for added flavor.
- Cool and seal: Allow the jars to cool to room temperature. Seal the jars tightly and refrigerate.
- Wait for deliciousness: Let the vegetables pickle for at least 24 hours before enjoying.
Notes
These pickles shine after sitting for five days! Customize with other vegetables or spices for unique flavors.
Nutrition
- Serving Size: ½ cup
- Calories: 45
- Sugar: 4g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg