Description
Crunchy, tangy pickled vegetables with a hint of spice, perfect for snacking or adding brightness to meals. This easy refrigerator pickle recipe is quick to prepare and full of fresh flavor.
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
Instructions
- Wash and cut the cucumber, cauliflower, carrots, jalapeños, and red onion into bite-size pieces.
- Add the vegetables, garlic, peppercorns, mustard seeds, red pepper flakes, and dill into a large clean jar.
- In a saucepan, combine vinegar, water, sugar, and salt. Heat gently while stirring until dissolved.
- Carefully pour the warm brine over the vegetables until fully covered.
- Let cool to room temperature, then seal and refrigerate for at least 24 hours.
- Serve chilled as a snack, topping, or side dish.
Notes
Add radishes, bell peppers, or green beans for variation.
Swap jalapeños for banana peppers for a milder flavor.
Increase sugar slightly for a sweeter brine.
Store in the refrigerator for up to 2 weeks.
Always use a clean utensil to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 30 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
