Description
A vibrant and tangy quick pickled vegetable recipe that captures the essence of summer flavors.
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)
Instructions
- Combine the vinegar, water, sugar, and salt in a medium saucepan and bring to a gentle simmer.
- Slice your cucumbers, carrots, bell peppers, and radishes into even bite-sized pieces.
- Pack the sliced vegetables tightly into sterilized glass jars.
- Pour the hot brine over the vegetables, ensuring they are fully submerged.
- Sprinkle in the peppercorns and mustard seeds.
- Cool the jars to room temperature before sealing and refrigerate for at least 24 hours.
Notes
For best flavor, allow the pickled vegetables to sit for a few days. Customize your spices for added flair.
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg