Teresa's Recipes
Crunchy Pickled Garden Vegetables
Embrace the age-old art of pickling with this Crunchy Pickled Garden Vegetables recipe. This vibrant medley of crisp, tangy veggies is a delightful addition to any dish, whether it's a sandwich, salad, or served as a quick, zesty snack. This recipe harnesses the natural sweetness of fresh veggies, accentuated with a homemade brine that's a perfect balance of sweet and sour. From the ancient times of Mesopotamia to your modern kitchen, pickling remains a delicious way to preserve and enjoy your garden's bounty.
Ingredients
- 1 tablespoon Dried dill
- 1 teaspoon Black peppercorns
- 1 tablespoon Salt
- 2 tablespoons Sugar
- 2 cups Water
- 2 cups White vinegar
- 1 large, thinly sliced Red onion
- 1 cup, thinly sliced Radishes
- 2 medium, thinly sliced Cucumbers
- 2 large, julienned Carrots
Dietary Notes
- Servings: 8
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Marination Time: 1 hour to overnight
- Calories: 70
- Fat: 0g
- Carbs: 15g
- Protein: 1g
- Sodium: 879mg
- Sugar: 10g
Instructions
- In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and dried dill. Bring the mixture to a boil over medium-high heat. Stir until the sugar and salt are fully dissolved.
- Once the brine is ready, remove it from the heat and allow it to cool.
- While the brine is cooling, prepare your vegetables. In a large bowl, combine the julienned carrots, thinly sliced cucumbers, radishes, and red onion.
- Pour the cooled brine over the vegetables making sure they are fully submerged. Toss the vegetables to ensure they're evenly coated with the brine.
- Let the vegetables marinate in the brine for at least 1 hour. For best results, cover the bowl and refrigerate overnight to allow the flavors to fully develop.
- Serve these pickled vegetables as a vibrant, crunchy side dish, or incorporate them into salads and sandwiches for a tangy twist.
Tips
- For an added kick, consider adding a garlic clove or a pinch of red pepper flakes to the brine.
- These pickled vegetables can be stored in the refrigerator for up to 2 weeks.
- Feel free to experiment with different vegetables such as bell peppers or cauliflower.