Name: Pickled Vegetables
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 8-10
Ingredients: 2 cups cauliflower florets, cut into bite-sized pieces; 1 large carrot, peeled and sliced into ¼-inch rounds; 1 red bell pepper, seeded and cut into ½-inch strips; 1 cucumber, sliced into ¼-inch rounds; 1 small red onion, thinly sliced; 4 cloves garlic, peeled and slightly crushed; 2 cups white vinegar; 1 cup water; 3 tablespoons granulated sugar; 2 tablespoons kosher salt; 1 tablespoon whole black peppercorns; 2 bay leaves; 1 tablespoon mustard seeds; 1 teaspoon red pepper flakes (optional, for heat)

Instructions

Prepare the vegetables

Wash all vegetables thoroughly. Cut cauliflower into bite-sized florets, slice carrots into ¼-inch rounds, cut bell pepper into ½-inch strips, slice cucumber into rounds, and thinly slice the red onion. Place all vegetables in a large heat-proof bowl or divide among clean jars.
Make the brine

In a medium saucepan, combine vinegar, water, sugar, salt, peppercorns, bay leaves, mustard seeds, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Once boiling, reduce heat and simmer for 2 minutes.
Pour the hot brine

Carefully pour the hot brine over the prepared vegetables, making sure all vegetables are submerged. Add the crushed garlic cloves, distributing them evenly throughout. If using jars, leave about ½-inch of headspace at the top.
Cool and refrigerate

Allow the mixture to cool to room temperature (about 1 hour). Cover the bowl with a lid or seal the jars. Refrigerate for at least 24 hours before serving to allow the flavors to develop, though the pickles will begin to take on flavor after just a few hours.
Store and serve

Keep the pickled vegetables refrigerated. They will stay crisp and flavorful for up to 2 months. Serve as a tangy side dish, on sandwiches, with charcuterie boards, or as a bright addition to salads.

Pickled Vegetables

Ingredients

Instructions

Nutritional Information