Name: Backyard Brine Pickled Vegetables
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup cucumber spears; 1 cup cauliflower florets; 1 cup carrot sticks; 1/2 cup sliced jalapeños; 1/2 cup red onion slices; 3 garlic cloves; 1 1/2 cups white vinegar; 1 1/2 cups water; 2 tbsp sugar; 1 tbsp salt; 1 tsp black peppercorns; 1 tsp mustard seeds; 1/2 tsp red pepper flakes; 2 sprigs fresh dill

Why You’ll Love This Recipe

I love this recipe because it is simple, colorful, and ready with very little effort. The vegetables stay crisp, the brine has the right balance of vinegar, salt, sweetness, and spice, and I can keep a jar in the fridge for quick meals all week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup cucumber spears

1 cup cauliflower florets

1/2 cup sliced jalapeños

1 cup carrot sticks

1/2 cup red onion slices

3 garlic cloves

1 1/2 cups white vinegar

1 1/2 cups water

2 tbsp sugar

1 tbsp salt

1 tsp black peppercorns

1/2 tsp red pepper flakes

1 tsp mustard seeds

2 sprigs fresh dill

Directions

I wash and cut the cucumber, cauliflower, carrots, jalapeños, and red onion into bite-size pieces.

I add the mixed vegetables, garlic, peppercorns, mustard seeds, red pepper flakes, and dill into a large clean jar.

Then I combine the vinegar, water, sugar, and salt in a saucepan, then heat it gently while stirring until the sugar and salt dissolve.

I carefully pour the warm brine over the vegetables until they are fully covered.

Next I let the jar cool to room temperature, then I seal it and refrigerate it for at least 24 hours.

I serve the pickled vegetables chilled as a crunchy snack, a sandwich topping, or a flavorful side.

Servings and Timing

This recipe makes 8 servings.

Prep time: 20 minutes

Cooking time: 5 minutes

Total time: 25 minutes

Calories: 30 kcal per serving

Variations

I like adding sliced radishes for extra color and crunch. I also swap jalapeños for banana peppers when I want a milder flavor, or I add extra red pepper flakes when I want more heat. For a slightly sweeter brine, I increase the sugar a little.

Storage/Reheating

I store these pickled vegetables in a sealed clean jar in the refrigerator. They taste best after 24 hours and keep well for up to 2 weeks.

I do not reheat them because I like them cold and crunchy. I always use a clean fork when serving so the vegetables stay fresh longer.

Related Recipes:

Quick Pickled Ginger

FAQs

How long do these pickled vegetables need to sit?

I let them chill for at least 24 hours so the vegetables absorb the brine.

Can I use different vegetables?

Yes, I like using radishes, bell peppers, green beans, or zucchini.

Are these vegetables spicy?

They have a mild to medium kick from the jalapeños and red pepper flakes.

Can I make this recipe less spicy?

Yes, I remove the jalapeños or reduce the red pepper flakes.

Do I need to can these pickled vegetables?

No, I make these as refrigerator pickles, so I keep them chilled and do not process them for shelf storage.

Conclusion

Backyard Brine Pickled Vegetables are crisp, tangy, and easy to prepare. I like keeping a jar in the fridge because it adds fresh flavor to snacks, sandwiches, salads, and simple meals.

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