Description
This crisp and colorful pickle medley is not only visually appealing but also bursting with flavor.
Ingredients
Scale
- 1 cup sliced cucumbers
- 2 cups white vinegar
- 1 red bell pepper, sliced
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups cauliflower florets
- 2 teaspoons mustard seeds
- 1 tablespoon sugar
- 3 cloves garlic, minced
- 1 cup green beans, trimmed
- 2 cups water
- 2 tablespoons salt
- 1 teaspoon black peppercorns
- 1 cup sliced carrots
- 1/3 cup olives (whole or sliced)
- Optional: a few fresh dill sprigs
Instructions
- Start by washing all your vegetables thoroughly. Slice the cucumbers, red bell pepper, and carrots; and trim the ends of the green beans. Cut the cauliflower into small florets if not already done. Place all the prepared vegetables along with the olives into a large mixing bowl, ensuring they are well-combined to create a vibrant medley.
- In a saucepan, combine the white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes (if using). Bring this mixture to a boil over medium-high heat while stirring gently until the salt and sugar completely dissolve.
- Once the brine has reached a boil and everything is dissolved, remove it from heat. Pour the hot pickling solution carefully over the vegetables in the mixing bowl. Allow the mix to cool to room temperature.
- Using a clean spoon, pack the vegetables into glass jars, making sure to fill them to the top. Pour any remaining brine over the vegetables, ensuring they are completely submerged.
- Seal the jars tightly and place them in the refrigerator. For the best flavor and texture, allow the pickles to marinate in the fridge for at least 24 hours. Once ready, enjoy this tangy and crunchy snack!
Notes
These pickles can be stored in the refrigerator for up to one month, but they are best enjoyed within the first two weeks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
Nutrition
- Calories: Approximately 50 per serving
- Sodium: 250 mg
- Protein: 1 g