🥒 Homemade Pickled Vegetables Recipe
Makes: about 4 pint jars (adjust as needed)
Time: 30 minutes prep + at least 24 hours pickling
Ingredients
For the vegetables (mix and match):
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2 cups sliced carrots
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2 cups chopped cauliflower florets
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2 cups cucumber spears or rounds
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1 cup bell peppers (any color), sliced
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1 small red onion, sliced
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4 cloves garlic, peeled
For the brine:
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3 cups water
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3 cups white vinegar (or apple cider vinegar for a softer flavor)
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3 tablespoons kosher or pickling salt
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2 tablespoons sugar (optional, for balance)
Optional spices (add 1 teaspoon of any you like per jar):
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Mustard seeds
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Black peppercorns
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Dill seeds or fresh dill sprigs
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Red pepper flakes (for heat)
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Bay leaves
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Coriander seeds
Instructions
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Prepare the jars:
Wash jars and lids in hot, soapy water, then rinse. You don’t need to fully sterilize for refrigerator pickles, but make sure they’re very clean. -
Prepare vegetables:
Wash, peel (if needed), and cut vegetables into bite-size pieces or spears. -
Make the brine:
In a medium saucepan, bring water, vinegar, salt, and sugar to a boil. Stir until salt and sugar dissolve, then remove from heat. -
Pack jars:
Divide the vegetables among jars. Add garlic and any spices or herbs you like. -
Pour in brine:
Carefully pour the hot brine into each jar, covering vegetables completely. Leave about ½ inch of space at the top. Tap jars gently to remove air bubbles. -
Seal and cool:
Screw lids on tightly and let jars cool to room temperature. -
Refrigerate:
Store in the fridge. Wait at least 24 hours before eating for best flavor — they’ll be even better after 3–5 days.
Storage
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Keeps up to 2 months in the refrigerator.
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For long-term shelf storage, use a proper water-bath canning process.
Would you like me to adapt this for fermented pickles (no vinegar, probiotic-style) or keep it as a vinegar brine recipe?
