Description
Just whipped up some Crunchy Garden Pickle Medley! 
Tangy, crunchy, and perfect for a quick, healthy snack. 
Ingredients
2 cups cauliflower florets
1 cup sliced carrots
1 cup sliced cucumbers
1 red bell pepper, sliced into strips
1 cup green beans, trimmed
3 cloves garlic, minced
2 cups white vinegar
2 cups water
2 tablespoons salt
1 tablespoon sugar
2 teaspoons mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes (optional for heat)
Olives
Instructions
In a large bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
In a medium saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar are dissolved.
Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged. Allow to cool to room temperature.
Once cooled, transfer the vegetables and liquid into jars, ensuring the vegetables are fully submerged. Seal the jars tightly.
Refrigerate for at least 24 hours before serving. The pickled vegetables will keep in the refrigerator for up to 1 month.
You can added few sprigs of fresh dill
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 35 kcal