Ingredients
Scale
- Fresh vegetables (e.g., cucumbers, carrots, radishes, cauliflower, green beans)
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt (preferably pickling or kosher salt)
- 2-3 garlic cloves, sliced or crushed
- Spices (such as dill, peppercorns, mustard seeds, red pepper flakes)
- Optional: fresh herbs like dill or thyme
Instructions
- Wash all vegetables thoroughly. Slice or cut them into desired shapes—thin rounds, spears, or chunks—based on your preference. Thin cuts pickle faster.
- Clean glass jars or airtight containers with hot soapy water, rinse, and sterilize by boiling in water for 5 minutes or placing in the dishwasher.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve. Add spices and herbs; simmer for a few minutes, then remove from heat.
- Pack the prepared vegetables into sterilized jars, pressing them tightly. Add garlic slices and spices among the vegetables.
- Pour hot brine over vegetables, leaving about ½ inch of headspace. Seal jars with airtight lids. Let cool to room temperature.
- Refrigerate for at least 24 hours; for best flavor, wait 3-5 days before enjoying. Store up to 3 weeks in the refrigerator.
Notes
- Use fresh, firm vegetables for the best crunch and flavor.
- Adjust acidity by varying vinegar type and amount.
- Experiment with spices like coriander, bay leaves, or chili peppers for unique flavors.
- Ensure vegetables stay submerged in brine for even pickling.
- Allow sufficient marination time for ideal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers, Snacks
- Method: No-cook, Refrigeration
- Cuisine: American, Homemade
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 20 Kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg