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Easy Homemade Pickled Vegetables
If you’re looking for a simple way to preserve vegetables and add a tangy, flavorful touch to your meals, this quick pickled vegetable recipe is a great choice. These crunchy pickles are perfect for sandwiches, salads, burgers, or as a refreshing snack straight from the jar.
Ingredients
2 cups sliced cucumbers
1 cup sliced carrots
1 small onion, thinly sliced
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
2 cloves garlic, sliced
1 teaspoon black peppercorns
1 teaspoon mustard seeds (optional)
Instructions
Place the cucumbers, carrots, and onions into a clean glass jar.
In a saucepan, combine vinegar, water, sugar, and salt.
Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve.
Add the garlic, peppercorns, and mustard seeds.
Carefully pour the hot liquid over the vegetables until completely covered.
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Allow the jar to cool to room temperature.
Seal and refrigerate for at least 24 hours before serving for the best flavor.
Tips
Add chili flakes for a spicy kick.
Try using cauliflower, radishes, or bell peppers.
The flavor becomes stronger after 2–3 days in the refrigerator.
These crisp, tangy pickled vegetables are easy to make, require only a few ingredients, and can stay fresh in the refrigerator for several weeks.
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