Ingredients
Scale
- 1 cup sliced cucumbers
- 1 cup sliced carrots
- 1 cup thinly sliced red onions
- 1 cup sliced radishes
- 1 cup sliced bell peppers (any color)
- 4 cloves garlic, smashed
- 1 cup apple cider vinegar or white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon whole peppercorns
- Optional: fresh herbs like dill or thyme for added flavor
Instructions
- Wash and slice your choice of vegetables into thin, uniform pieces to ensure even and quick pickling.
- In a small saucepan, combine vinegar, water, sugar, salt, and peppercorns. Bring to a boil, stirring until sugar and salt are dissolved to create the pickling brine.
- Pack the sliced vegetables and garlic into clean glass jars or airtight containers. Add herbs if desired, and pack tightly.
- Pour the hot brine over the vegetables, making sure they are entirely submerged, leaving about half an inch of space at the top.
- Seal the jars tightly, let them cool at room temperature, then refrigerate for at least 2 hours. For best flavor, let sit for 24 hours before serving.
Notes
- Use fresh vegetables for optimal crunch and flavor.
- Ensure vegetables are fully submerged in the brine to prevent spoilage.
- Adjust vinegar amount to control acidity level.
- Add spices like mustard seeds, chili flakes, or bay leaves for a custom twist.
- Consume within 2-3 weeks for best freshness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Snack, Side Dish
- Method: No-Canning, Refrigerator Pickling
- Cuisine: American, Fusion
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 15 Kcal
- Sugar: 2g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg