Description
Mixed Pickles: A Tangy, Crunchy, and Vibrant Delight! This easy homemade mixed pickles recipe combines cauliflower, carrots, cucumber, and more in a zesty vinegar brine. Perfect as a side dish, sandwich topper, or snack, these probiotic-rich pickles add a burst of flavor to any meal. Customize with your favorite veggies and spice levels for a personalized touch.
Ingredients
Scale
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 cup cucumber, sliced
- 1/2 cup bell peppers, diced
- 1/2 cup green beans, trimmed
- 1/4 cup red chili peppers (optional for heat)
- 3 cups white vinegar
- 1 cup water
- 1/4 cup sugar
- 2 tbsp salt
- 1 tbsp mustard seeds
- 1 tbsp black peppercorns
- 4 garlic cloves, crushed
- 1 tsp turmeric powder (for color)
Instructions
- Wash and slice all vegetables evenly. Break cauliflower into small florets.
- Layer vegetables in sterilized jars with garlic, mustard seeds, and peppercorns.
- Boil vinegar, water, sugar, salt, and turmeric for 5 minutes to create brine.
- Pour hot brine over vegetables, removing air bubbles. Seal jars tightly.
- Cool to room temperature before refrigerating. Flavors develop over 1-2 weeks.
Notes
- For spicier pickles, add extra chili peppers or red pepper flakes.
- Sterilize jars properly to prevent contamination and extend shelf life.
- Pickles taste best after 1-2 weeks as flavors intensify.
- Use clean utensils when serving to maintain freshness.
- Experiment with different vegetable combinations like radishes or onions.
- Prep Time: 20 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 1/4 cup
- Calories: 25 Kcal
- Sugar: 3g
- Sodium: 390mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: mixed pickles, homemade pickles, quick pickles, refrigerator pickles, tangy pickles, probiotic foods, pickle recipe, vegetable preserves