Description
These fridge pickled vegetables are a quick and easy way to add tang and texture to your meals. Enjoy crisp bites with a vinegary tang and a hint of sweetness.
Ingredients
Scale
- 1 cup assorted vegetables (carrots, cucumbers, bell peppers, etc.)
- 1 cup water
- 1 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1 tablespoon mustard seeds
- 1 clove garlic, minced
Instructions
- Prepare the vegetables by washing and cutting them into desired shapes. Pack the cut vegetables into a clean, sterilized jar.
- In a saucepan, combine water, vinegar, sugar, salt, peppercorns, mustard seeds, and minced garlic. Stir to combine the ingredients.
- Bring the mixture to a boil, stirring until the sugar and salt dissolve. Let it bubble gently for 1–2 minutes.
- Pour the hot vinegar solution over the vegetables in the jar, ensuring they are submerged. Let the jar cool to room temperature, then seal and refrigerate. Allow to pickle for at least 24 hours before enjoying.
Notes
Use firm vegetables for the best crunch. Store in the refrigerator for up to 3–4 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 65
- Sugar: 12.5g
- Sodium: 1650mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg