Classic Pickled Vegetables

Ingredients

• •2 cups cucumbers, sliced
• •1 cup carrots, julienned
• •1 cup bell peppers, chopped
• •1 small red onion, sliced
• •1 cup white vinegar
• •1 cup water
• •2 tablespoons sugar
• •1 tablespoon salt
• •2 cloves garlic, minced
• •1 teaspoon mustard seeds
• •1/2 teaspoon red pepper flakes

Directions

1. 1Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil, stirring until salt and sugar dissolve.
2. 2Add garlic, mustard seeds, and red pepper flakes to the hot brine and let simmer for 2 minutes.
3. 3Place cucumbers, carrots, bell peppers, and red onion in a clean jar or container.
4. 4Pour the hot brine over the vegetables until fully covered.
5. 5Let cool to room temperature, then cover and refrigerate for at least 4 hours before serving.
6. 6Vegetables will keep refrigerated for up to 2 weeks.

💡 Pickled vegetables stay crisper when the hot brine is poured over sturdy vegetables and the jar cools before refrigeration; boiling the vegetables themselves softens them.

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