Ingredients
Scale
- 1 cup sliced cucumbers
- 1 cup sliced carrots
- 1 cup sliced radishes
- 1/2 cup sliced red onions
- 3 cloves garlic, minced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill or herbs of choice (optional)
Instructions
- Start by washing and slicing your vegetables into thin, uniform pieces to ensure even pickling and crispiness.
- In a saucepan, combine the vinegar, water, sugar, salt, and spices. Bring to a boil, stirring until the sugar and salt dissolve completely. Let the brine cool slightly.
- Pack the sliced vegetables into clean glass jars or containers. Add garlic, herbs, and spices as desired for extra flavor.
- Pour the warm brine over the vegetables, ensuring they are fully submerged. Seal the jars with tight-fitting lids.
- Refrigerate and let the vegetables sit for at least 24 hours, or longer for more flavor. These pickled veggies will stay good for up to 2 weeks.
Notes
- Use fresh, high-quality vegetables for optimal crunch and flavor.
- Ensure vegetables are sliced uniformly for even pickling.
- Allow the vegetables to sit overnight or longer for best results.
- You can customize the spice blend and add herbs to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Side Dish
- Method: No-Cook, Refrigeration
- Cuisine: American, Fusion
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 15 Kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0.2 g
- Cholesterol: 0 mg