Pickled Vegetables
These pickled vegetables are easy to make. They are super flavorful and pretty. Plus there's no sugar added and their calorie count is low so you can feel good about snacking away.
Ingredients
- 8 garlic cloves
- 4 teaspoons mustard seeds
- 4 teaspoons coriander seeds
- 2 teaspoons red pepper flakes
- 4 teaspoons black peppercorns
- 8 sprigs fresh dill
- 4 cups water
- 3 cups white vinegar
- 2 tablespoons kosher salt
- vegetables carrots green beans, cauliflower, radishes, cucumbers
Instructions
- Clean and trim your vegetables. Cut up in slices or small chunks so that they are easy to pack into the mason jars.
- Clean your mason jars in the dishwasher. Then, at the bottom of each jar sprinkle a little of the spices, a bay leaf, and a couple of garlic cloves.
- Pack the vegetables into the jars along with a couple of sprigs of dill.
- Bring the water, vinegar, and salt to a boil to create the brine in a saucepan. Once the salt is dissolved let cool slightly and then pour over the vegetables, making sure to cover them but leaving a little bit of space at the top of the jar.
- Once the jars have cooled down a bit. Cover with the lid and place in the refrigerator. They will be ready to eat the next day and taste even better after a few days. They should keep for up to 2 months refrigerated.
Video
Nutrition
Serving: 1gCalories: 27kcalCarbohydrates: 4gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 388mgFiber: 2gSugar: 1g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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