Ingredients (for ~2 medium jars)
- 2 cups mixed vegetables (carrots, cucumbers, cauliflower, bell peppers, green beans, radishes)
- 2 cloves garlic (peeled)
- 1 cup water
- 1 cup vinegar (white vinegar or apple cider vinegar)
- 1 tablespoon salt (non-iodized preferred)
- 1–2 tablespoons sugar (optional, balances acidity)
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon chili flakes (optional, for heat)
- Fresh herbs (dill, thyme, or bay leaf)
🔪 Instructions
- Prep the vegetables
Wash and cut into sticks, slices, or bite-size pieces. - Pack the jars
Place garlic, spices, and herbs at the bottom of clean jars. Pack vegetables tightly on top. - Make the brine
In a saucepan, combine water, vinegar, salt, and sugar. Heat until salt dissolves (no need to boil heavily). - Pour and seal
Carefully pour the hot brine over the vegetables until fully submerged. - Cool and refrigerate
Let jars cool to room temperature, then seal and refrigerate.
⏳ When are they ready?
- Light pickles: 24 hours
- Best flavor: 2–5 days
- Keeps in fridge: up to 2–3 weeks
🌶️ Flavor Variations
- Moroccan-style: add cumin seeds, coriander seeds, and a slice of preserved lemon
- Sweet pickles: increase sugar to 3–4 tablespoons
- Garlicky dill: add extra dill and garlic
- Spicy kick: add fresh chili peppers or more chili flakes
⚠️ Tips
- Use clean, sterilized jars if storing longer
- Always keep vegetables submerged in brine
- For shelf-stable pickling (canning), you’ll need a different process with proper sterilization