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Ingredients
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Vegetables for Pickling
Method
Pickling Process
Prepare the Vegetables
Wash and slice the cucumbers, carrots, radishes, and cauliflower into bite-sized pieces.
Make the Pickling Brine
In a saucepan, combine 2 cups of water, 1 cup of white vinegar, 1/4 cup of granulated sugar, and 2 tablespoons of salt. Bring to a boil, stirring until the sugar and salt dissolve.
Add Spices
Add 1 tablespoon of mustard seeds, 1 tablespoon of black peppercorns, and 1 teaspoon of crushed red pepper flakes to the brine. Let the mixture simmer for 5 minutes.
Pack the Vegetables
In sterilized jars, pack the prepared vegetables tightly. Pour the hot pickling brine over the vegetables, ensuring they are fully submerged.
Seal and Cool
Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the pickles for at least 24 hours before consuming.
