This recipe will guide you through making quick pickled vegetables, a delicious and tangy addition to complement sandwiches, salads, or as a snack on their own.
Ingredients
1 cup sliced cucumbers
1 cup carrot sticks
1 cup sliced radishes
1 cup sliced bell peppers
1 cup water
1 cup white vinegar
2 tablespoons sugar
1 tablespoon salt
1 teaspoon black peppercorns
2 cloves garlic, smashed
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes (optional for spice)
Fresh dill sprigs (optional)
Instructions
Prepare the Vegetables:
Wash and slice the cucumbers, carrots, radishes, and bell peppers into your desired shapes and sizes.
Place the sliced vegetables into a clean glass jar or container.
Make the Brine:
In a medium saucepan over medium heat, combine water, white vinegar, sugar, and salt.
Stir until the sugar and salt are fully dissolved.
Add Spices:
Add the black peppercorns, smashed garlic, mustard seeds, red pepper flakes, and dill sprigs into the brine.
Bring the mixture to a boil, then remove from heat and let it cool for about 10 minutes.
Pickling:
Pour the cooled brine and spices over the vegetables in the jar, ensuring all vegetables are submerged.
Seal the jar with a lid and let it sit at room temperature for about an hour.
Chill and Serve:
For best flavor, refrigerate the pickled vegetables for at least 2 hours before serving.
Store in the refrigerator and consume within a week for optimal freshness.