Pickled Veggies are a vibrant, tangy, and crunchy way to preserve your favorite vegetables while adding a burst of flavor to any dish. Quick and easy to make, pickled vegetables are perfect for topping sandwiches, tacos, salads, or simply enjoying on their own. The vinegar-based brine, infused with spices and aromatics, brings out the natural sweetness of vegetables like carrots, cucumbers, radishes, and cauliflower while giving them a zesty bite. These pickles are great for meal prep, as they can be stored in the fridge and enjoyed for weeks.
Ingredients:
- 2 cups mixed vegetables (e.g., carrots, cucumbers, radishes, cauliflower), thinly sliced or cut into bite-sized pieces
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 2 garlic cloves, smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 bay leaf
- Fresh dill or other herbs (optional, for extra flavor)
Instructions:
- Prepare your vegetables by slicing them evenly and placing them in a clean glass jar, packing them tightly but leaving some space for the brine.
- In a small saucepan, combine the vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, red pepper flakes (if using), and bay leaf. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
- Once the brine is boiling, remove it from the heat and carefully pour it over the vegetables in the jar, making sure they are fully submerged.
- Add fresh dill or herbs on top if desired, then let the jar cool to room temperature before sealing it with a lid.
- Refrigerate the pickled veggies for at least 24 hours before enjoying, allowing the flavors to develop.
Pickled veggies can be stored in the refrigerator for up to 2-3 weeks, getting better with time as the flavors intensify. Enjoy them as a zesty snack or a delicious topping on your favorite dishes!
