Ingredients
Scale
- 2 cups sliced cucumbers (about 4-5 small pickling cucumbers)
- 1 cup sliced carrots
- 1 cup sliced radishes
- 1 cup sliced bell peppers (any color)
- 2 cloves garlic, smashed
- 1 tablespoon sea salt
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 tablespoons sugar (optional for sweetened pickles)
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill sprigs or other herbs (optional)
Instructions
- Start by thoroughly washing all vegetables. Slice cucumbers, carrots, radishes, and peppers into thin, even pieces.
- In a small pot, combine vinegar, water, sugar (if using), salt, garlic, peppercorns, and mustard seeds. Bring to a gentle boil, stirring until sugar and salt dissolve. Let the brine cool slightly.
- Pack the prepared vegetables into sterilized jars, layering herbs if desired. Pour the warm brine over the vegetables, covering them completely. Seal the jars securely with lids.
- Place the jars in the refrigerator and let the vegetables sit for at least 24 hours. For best flavor, wait 48 hours before tasting. Consume within two weeks for maximum crunch and freshness.
Notes
- Make sure jars are properly sterilized to prevent spoilage.
- Feel free to experiment with other vegetables like beans, cauliflower, onions, or asparagus.
- You can customize the flavor by adjusting the vinegar type or adding spices like chili flakes or honey.
- Use clean utensils to remove vegetables to prevent contamination.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Pickling, Refrigerator Pickling
- Cuisine: American, Vegetarian
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 20 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg