Mixed Pickled Veggies

Transform your everyday vegetables into tangy, flavorful delights with this easy Mixed Pickled Veggies recipe! Featuring a vibrant medley of carrots, cauliflower, green beans, and red bell peppers, these crisp veggies are infused with a zesty homemade brine made from white vinegar, mustard seeds, peppercorns, and just a hint of optional chili flakes for a customizable kick. Ready in just minutes of prep and packed with bold, aromatic spices like garlic, dill, and bay leaves, this recipe is perfect for adding a punch of flavor to sandwiches, charcuterie boards, or your favorite salads. Simple to make and refrigerator-friendly for up to three weeks, these pickled vegetables are a must-try for snack enthusiasts and condiment lovers alike.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 10

Ingredients

• 2 medium, peeled and julienned Carrots
• 2 cups Cauliflower florets
• 1 large, sliced into thin strips Red bell pepper
• 1 cup, trimmed Green beans
• 4 crushed Garlic cloves
• 2 cups Water
• 2 cups White vinegar
• 2 tablespoons Sugar
• 2 tablespoons Kosher salt
• 1 tablespoon Black peppercorns
• 1 tablespoon Mustard seeds
• 2 Bay leaves
• 2 sprigs Fresh dill (optional)
• 0.5 teaspoon Chili flakes (optional)

Directions

Step 1

Prepare the vegetables by washing them thoroughly. Peel and julienne the carrots, cut the cauliflower into small florets, slice the bell pepper into thin strips, and trim the ends of the green beans.

Step 2

Sterilize a large glass jar (or multiple jars) by washing it in hot, soapy water and rinsing thoroughly. Let it air dry or use a clean towel.

Step 3

In a medium saucepan, combine the water, white vinegar, sugar, kosher salt, black peppercorns, mustard seeds, bay leaves, and chili flakes (if using). Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.

Step 4

While the brine is heating, pack the prepared vegetables tightly into the sterilized jar(s), layering them with the garlic cloves and fresh dill sprigs (if using).

Step 5

Once the brine comes to a boil, remove it from the heat and carefully pour it over the vegetables, ensuring they are fully submerged. Use a spoon to press the veggies down, leaving about 1/2 inch of headspace at the top of the jar.

Step 6

Seal the jar(s) with a tight-fitting lid and let them cool to room temperature, about 1-2 hours.

Step 7

Once cooled, transfer the jar(s) to the refrigerator. Allow the vegetables to pickle for at least 24 hours before serving, though the flavors will intensify over a few days.

Step 8

Enjoy your mixed pickled veggies as a snack, side dish, or condiment. Store the jar(s) in the refrigerator and consume within 3 weeks.

Nutrition Facts

Serving size	1659.3 grams (1659.3g)

Amount per serving	% Daily Value*
Calories	479

Total Fat 5.40g	7%
Saturated Fat 0.60g	3%
Polyunsaturated Fat 0.30g
Cholesterol 0mg	0%
Sodium 3909mg	170%
Total Carbohydrate 80.90g	29%
Dietary Fiber 19.50g	70%
Total Sugars 46.90g
Protein 13.60g	27%

Vitamin D 0IU	0%
Calcium 306mg	24%
Iron 6mg	33%
Potassium 2303mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.4%

Protein: 12.8%

Carbs: 75.9%