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Ingredients
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Vegetables for Pickling
Method
Pickling Process
- 1
Prepare the Vegetables
Wash and slice the cucumbers, carrots, radishes, and cauliflower into bite-sized pieces.
- 2
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.
- 3
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.
- 4
Pack the Vegetables
In sterilized jars, pack the prepared vegetables tightly. Pour the hot pickling brine over the vegetables, ensuring they are fully submerged.
- 5
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.