Spicy Pickled Vegetables Recipe
A vibrant medley of garden-fresh vegetables, expertly pickled with a fiery blend of spices to create a tangy and mouthwatering side dish that packs a punch.
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Ingredients
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Vegetables
Method
Preparation
- 1
Prepare the Vegetables
Wash and slice the carrots, cucumbers, radishes, cauliflower, and red bell pepper into uniform pieces.
- 2
Make the Brine
In a medium saucepan, combine white vinegar, water, sugar, salt, garlic cloves, red pepper flakes, black peppercorns, mustard seeds, and bay leaves. Bring to a boil over medium heat, stirring occasionally until the sugar and salt dissolve.
- 3
Pack the Jars
In clean mason jars, tightly pack the sliced vegetables. Pour the hot brine over the vegetables, ensuring they are fully submerged. Leave about half an inch of space at the top.
- 4
Seal and Cool
Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate for at least 24 hours before consuming.
