Ingredients
Scale
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, sliced
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- Assorted vegetables (e.g., cucumbers, carrots, cauliflower, bell peppers, radishes)
- Fresh dill or other herbs (optional)
Instructions
- Wash and chop your selection of vegetables into bite-sized pieces, keeping them uniform for even pickling. Add herbs like dill if desired.
- In a saucepan, combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon salt. Bring to a gentle boil, stirring until fully dissolved.
- Pour the hot brine over the prepared vegetables in a clean jar or container. Add garlic slices, mustard seeds, peppercorns, and optional herbs for extra flavor.
- Seal the jar tightly and let it cool to room temperature. Store in the refrigerator for at least 24 hours, and up to a week, to develop flavor.
Notes
- Ensure vegetables are fully submerged under the brine to prevent spoilage.
- Use airtight containers to maintain freshness, such as glass jars or storage sets.
- Store in the refrigerator for up to 3-4 weeks for optimal crispness and flavor.
- For extra flavor, experiment by adding chili flakes, ginger, or citrus zest to the brine.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Side Dish
- Method: Refrigeration, Pickling
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 25 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
