Pickled Veggies Recipe
🕒 Total Time: 26 hours 15 minutes
🥒 Prep Time: 26 hours
🍳 Cook Time: 15 minutes
👨🍳 Yield: Makes approximately 6 pints
Description:
Indulge in the tangy goodness of homemade Pickled Veggies with this delightful recipe from lovewithrecipes.com. These crunchy and flavorful pickles are perfect for any occasion, whether it’s a quick weeknight dinner or a canning project to preserve the season’s bounty.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 5 | cucumbers |
| 2 | cauliflower florets |
| 4 | carrots |
| 2 | bell peppers |
| 4 cups | white vinegar |
| 3 cups | water |
| 1 1/2 cups | granulated sugar |
| 5 cups | white vinegar (for brine) |
| 2 1/2 cups | water (for brine) |
| 2 1/4 cups | granulated sugar (for brine) |
| 2 1/4 tbsp | pickling spice |
Instructions:
-
Prepare Vegetables:
- Begin by cutting the cucumbers into 8 pieces, resulting in 40 slices. Place them in a large bowl.
- Add cauliflower florets, carrots, and bell peppers to the bowl.
-
Brine Soak:
- In a separate container, stir water and salt together to dissolve the salt completely.
- Pour the salted water over the vegetable mixture in the bowl.
- Let the mixture stand on the counter overnight to soak in the brine.
-
Cook Vegetables:
- The next day, drain the brine from the vegetables.
- Transfer the vegetables to a large saucepan.
- Add white vinegar and water to the saucepan.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Allow the vegetables to cook for 15 minutes.
-
Prepare Brine:
- In another saucepan, combine granulated sugar, white vinegar, and water to create the brine.
- Tie the pickling spice in a double layer of cheesecloth and add it to the brine.
- Bring the brine to a boil for 1 minute, then discard the spice bag.
-
Pack and Seal:
- Pack the hot vegetables into sterilized pint-sized jars, leaving a little space at the top.
- Fill each jar with the prepared brine, covering the vegetables completely.
- Seal the jars tightly with sterilized lids.
-
Optional Water Bath:
- For added safety in preserving, consider placing the sealed jars in a water bath for 5 minutes.
-
Let Stand:
- Allow the jars to cool to room temperature before storing them in a cool, dark place.
- Let the pickled veggies stand for at least 3 weeks before serving to allow the flavors to develop.
Nutritional Information (per serving):
- Calories: 816.7
- Fat: 0.7g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 58.6mg
- Carbohydrates: 198.4g
- Fiber: 6.3g
- Sugar: 181g
- Protein: 4.5g
With this easy-to-follow recipe, you can enjoy the crisp and zesty taste of homemade pickled veggies whenever you desire. Whether you’re adding them to sandwiches, salads, or enjoying them as a standalone snack, these pickles are sure to become a favorite in your kitchen!
