Description
A quick and easy recipe for a delicious pickled vegetable medley that adds a tangy crunch to any meal.
Ingredients
- 1 cup radishes, thinly sliced
- 1 cup cucumbers, thinly sliced
- 1 cup carrots, julienned
- 1 cup bell peppers, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, combine the sliced radishes, cucumbers, carrots, and bell peppers. Set aside.
- In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic powder, black peppercorns, mustard seeds, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- Pour the hot vinegar mixture over the vegetables in the bowl, ensuring they are fully submerged.
- Let the mixture cool to room temperature, then transfer it to a clean jar or airtight container.
- Seal the jar and refrigerate for at least 1 hour before serving. For best flavor, allow it to sit for 24 hours.
Notes
- For a sweeter pickled flavor, add an extra tablespoon of sugar.
- You can also experiment with different vegetables like red onions or cauliflower for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 2g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg