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Basic Pickled Vegetables

This basic recipe for pickled vegetables makes a simple brine that can be poured over any vegetables.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 d
Total Time
2 d 20 mins
Servings: 8
Calories: 46 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • vegetables of your choice
  • 2 cup white vinegar
  • 2 cups water
  • 4 cloves garlic
  • 2 tablespoon sugar or sugar substitute
  • 4 teaspoons kosher salt
  • 1 tablespoon mustard seed
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 1/4 teaspoon red pepper flakes

Instructions

    Cup of Yum
  1. Divide the sliced vegetables evenly between 2 wide mouth pint mason jars.
  2. Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
  3. Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring over the vegetables into each jar. Make sure you get an even distribution of spices in each jar.
  4. Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.

Notes

  • Note: The nutritional information was based on cucumbers. You'll need to recalculate based on the vegetable you choose. 

Nutrition Information

Calories 46kcal (2%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 1170mg (49%) Potassium 145mg (4%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 80IU (2%) Vitamin C 3mg (3%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 46

% Daily Value*

Calories 46kcal 2%
Carbohydrates 7g 2%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 1170mg 49%
Potassium 145mg 3%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 80IU 2%
Vitamin C 3mg 3%
Calcium 33mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.