Pickled Vegetables Recipe

Pickling Process

1. 1

   Prepare the Vegetables

   Wash and slice the carrots, cucumbers, radishes, bell peppers, and cauliflower into bite-sized pieces.

2. 2

   Make the Pickling Brine

   In a saucepan, combine 2 cups of water, 1 cup of vinegar (white or apple cider), 1/4 cup of sugar, and 2 tablespoons of salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

3. 3

   Pack the Vegetables

   In sterilized jars, pack the prepared vegetables tightly.

4. 4

   Add Seasonings

   Optionally, add garlic cloves, mustard seeds, or dill to the jars for extra flavor.

5. 5

   Pour the Brine

   Pour the hot pickling brine over the packed vegetables, ensuring they are fully submerged.

6. 6

   Seal and Store

   Seal the jars with lids and let them cool to room temperature before refrigerating. Allow to pickle for at least 24 hours before consuming for best flavor.