Ingredients
Scale
- 4 cups mixed vegetables (carrots, radishes, cauliflower, cucumbers, green beans, bell peppers)
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar (optional)
- 4 cloves garlic, smashed
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
- 2 bay leaves
- Fresh dill or thyme (optional, for flavor)
Instructions
- Prep Your Veg: Wash and cut vegetables into bite-sized pieces or thin spears. Pack tightly into clean mason jars.
- Make the Brine: Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, then let cool slightly.
- Flavor the Jars: Divide garlic, mustard seeds, peppercorns, red pepper flakes, bay leaves, and herbs between jars.
- Add the Brine: Pour the warm brine into the jars over the vegetables, leaving 1/2 inch of headspace.
- Seal and Chill: Seal jars with lids and let cool to room temp. Refrigerate for at least 24 hours before eating. Flavors improve over 2–3 days.
Notes
Always use clean jars and fresh vegetables. Dirty tools or produce can spoil your pickles fast.