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–+ servings
Pickled Vegetables

Tangy Pickled Vegetables in 30 Minutes: Quick & Easy Delight

Transform your veggies into quick and tangy pickled delights with this easy pickled vegetables recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 30 minutes
Servings: 4 jars
Course: Snacks
Cuisine: Preserved
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups cauliflower florets
  • 1 cup sliced carrots
  • 1 cup sliced cucumbers
  • 1 cup sliced red bell pepper
  • 1 cup fresh green beans
  • 2 cloves minced garlic adjust based on taste
For the Brine
  • 1 cup white vinegar 5% acidity
  • 1 cup water
  • 2 tablespoons kosher or pickling salt avoid table salt
  • 2 tablespoons sugar
For the Spices
  • 1 teaspoon mustard seeds or dill seeds
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon red pepper flakes optional

Equipment

  • Medium saucepan
  • mixing bowl
  • glass jars

Method
 

Step-by-Step Instructions
  1. Wash and slice the vegetables into bite-sized pieces, then transfer to a mixing bowl.
  2. In a saucepan, combine vinegar, water, salt, sugar, garlic, mustard seeds, black peppercorns, and optional red pepper flakes. Boil and stir until dissolved.
  3. Pour the hot brine over the vegetables, ensuring they are fully submerged. Let cool at room temperature for about one hour.
  4. Pack cooled vegetables into clean jars, cover with brine, and ensure everything is submerged. Seal tightly.
  5. Refrigerate jars for at least 24 hours; better flavor develops over 3–5 days.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 400mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For best results, use fresh, crunchy vegetables and allow ample time for flavors to meld.

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