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Easy Homemade Pickled Vegetables

These Easy Homemade Pickled Vegetables are a quick and simple way to have a healthy snack. Blanch veggies in hot water and cover with white wine vinegar and seasonings. This needs to sit and refrigerate for 2 days to pickle.

Prep Time
15 mins
Cook Time
15 mins
Pickle Time
2 d
Total Time
2 d 17 mins
Servings: 4 servings
Calories: 119 kcal
Course: Side Dish , Appetizer , Condiments , Snacks
Cuisine: American

Ingredients

  • 1 cauliflower head
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 zucchini
  • 1 carrot
  • 1 cup white wine vinegar
  • 1 cup water
  • 1/3 cup sugar
  • 1 tbsp kosher salt
  • 1 tsp red pepper flakes
  • 1 tsp mustard seeds
  • few sprigs of thyme

Instructions

    Cup of Yum
  1. First wash and separate some of the florets from the cauliflower. I used half a red and orange bell pepper and cut thick strips. Peel and cut the carrot the height of the jar and then quarter it lengthwise for strips. Do the same for the zucchini.
  2. In a large saucepan, bring some water to a boil and drop in the hard veggies first. After a minute add the soft, like the zucchini. Make sure the water covers the vegetables and bring back up to a boil. Remove  from the heat, pour out hot water and shock the vegetables with ice and cold water. Set aside.
  3. Mix together the vinegar, water, sugar and and spice seasonings, stirring until the sugar dissolved. Add the vegetables to the jar of choice and be sure they are packed in. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
  4. Gently tap the jars against the countertop a few times to remove any air bubbles. Place the lids on the jars and screw on the rings until tight.
  5. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — wait at least 48 hours before opening. These will last for 2 months refrigerated (See Note 1). Shake the jar occasionally to stir spices.

Notes

  • This is a “refrigerator pickle” recipe. It’s not for canning in a water bath, and hasn’t been tested for canning safety. Follow a recipe written specifically for canning instead if that is what you are looking for.

Nutrition Information

Calories 119kcal (6%) Carbohydrates 25g (8%) Protein 2g (4%) Sodium 619mg (26%) Potassium 415mg (12%) Fiber 2g (8%) Sugar 21g (42%) Vitamin A 4655IU (93%) Vitamin C 98.8mg (110%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 119

% Daily Value*

Calories 119kcal 6%
Carbohydrates 25g 8%
Protein 2g 4%
Sodium 619mg 26%
Potassium 415mg 9%
Fiber 2g 8%
Sugar 21g 42%
Vitamin A 4655IU 93%
Vitamin C 98.8mg 110%
Calcium 22mg 2%
Iron 1mg 6%

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