How To Make Pickled Vegetables
by nettieMake delicious and easy homemade pickled vegetables with this simple recipe! Perfect as a healthy side dish or snack!
Prep Time 10 minutes mins
Cook Time 5 minutes mins
1 day d
Total Time 1 day d 15 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 14 servings
Calories 58 kcal
- 1 head cauliflower broken into florets
- 1 red onion or shallots sliced
- 4-6 large carrots cut into strips or coins
- 2-3 red orange, or yellow peppers, sliced
- 4 garlic cloves minced
- 4 sprigs fresh thyme
Brine
- 4 cups water
- 2 cups white vinegar
- 1/2 cup sugar
- 1 Tbsp salt
Clean and prepare all vegetables. Cut cauliflower into florets, slice onions or shallots, cut carrots into strips or coins, and slice peppers.
In a large pot, bring 4 cups of water, 2 cups of white vinegar, 1/2 cup of sugar, and salt to a boil. Stir until the sugar and salt have dissolved.
Place the prepared vegetables, minced garlic, and fresh thyme sprigs in a clean, 1-gallon jar.
Pour the boiling pickling brine over the vegetables in the jar, making sure to cover them completely.
Allow the jar to cool to room temperature before sealing with a lid.
Place the jar in the refrigerator and let it sit for at least 24 hours before eating. The longer the vegetables sit in the pickling brine, the more flavorful they will become.
Serving: 1servingCalories: 58kcalCarbohydrates: 12gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gCholesterol: 0.1mgSodium: 530mgPotassium: 207mgFiber: 2gSugar: 9gVitamin A: 3451IUVitamin C: 22mgCalcium: 25mgIron: 0.3mg
Keyword appetizer, healthy snack, pickled vegetables, vegetabes