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Pickled vegetables Recipe

American · Condiment · 20 min total

A quick and tangy pickle of crunchy vegetables, perfect for adding a burst of flavor to any meal.

Ingredients

• 1 cup water
• 1 cup white vinegar
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 2 cloves garlic, smashed
• 1 bay leaf
• 1 cup thinly sliced carrots
• 1 cup thinly sliced cucumber
• 1 cup thinly sliced red onion
• 1 cup thinly sliced bell pepper

Instructions

1. In a small saucepan, combine water, vinegar, sugar, salt, mustard seeds, peppercorns, garlic, and bay leaf. Bring to a boil, stirring until sugar and salt dissolve.
2. Place the sliced vegetables in a heatproof bowl or jar.
3. Pour the hot brine over the vegetables, ensuring they are fully submerged.
4. Let cool to room temperature, then cover and refrigerate for at least 1 hour before serving.
5. Store in the refrigerator for up to 2 weeks.

Tips

• For extra crunch, use fresh, firm vegetables.
• Adjust sugar and vinegar to taste.
• Serve as a side or topping for sandwiches, tacos, or salads.

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