Mixed Pickled Vegetables
Create a colorful medley of tangy goodness with mixed pickled vegetables! This easy-to-follow recipe promises a flavorful crunch in every bite! Perfect for an appetizer, snacking, or adding to sandwiches and salads.
Servings: 4
Calories: 117kcal
Equipment
Ingredients
Brine:
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- ¼ cup sugar
Pickling Veggie Options:
- Carrots sliced into sticks
- Cucumbers sliced into spears
- Green Beans trimmed to fit your jar
- Red Onions thinly sliced
- Cauliflower cut into florets
- Chickpeas rinsed
Spices and Mix-Ins:
- Peppercorns
- Coriander Seeds
- Fresh Dill
- Garlic Cloves
- Peppers jalapeno, habanero, etc.
- Red Pepper Flakes
- Beet Chunks for the pink color
Instructions
- In a medium saucepan add the vinegar, water, salt, and sugar, mix, and bring to a boil. Once salt has dissolved, remove from heat while you assemble your jars.
- Fill wide-mouth mason jars with your choice of vegetables to pickle.
- Add any desired spices and mix-ins.
- Pour the hot liquid over the veggies until each jar is full. Close the jars and store in the fridge.
Video
Notes
- Be Patient: The longer you let the veggies sit in the brine, the better they’ll taste. They can be eaten right away, but at least give them 3 days to marinate for maximum flavor.
- Jar Tips: Feel free to use any type of mason jar, but the wide mouthed version gives you the most space for adding vegetables easily and quickly.
- Pick a Layout: There are two ways to arrange the veggies: Mix a few of each type of veggie into one mason jar or, if this is more appealing, make each mason jar a different veggie.
Nutrition
Calories: 117kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 3582mg | Potassium: 410mg | Fiber: 3g | Sugar: 18g | Vitamin A: 18944IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg