Tangy Pickled Vegetables Recipe for Fresh Flavor Boost

Discover a flavorful pickled vegetables recipe that brings a zesty kick to your meals. Perfect for salads, sandwiches, and charcuterie boards, these tangy delights are easy to prepare.

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Prep Time 30

Cook Time 10

Pickling Time 48

Total Time 1 28

Servings: 4 jars

Course: Appetizers

Cuisine: Italian

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 small head Cauliflower Cut into small florets
2 cups Carrots Sliced
1 cup Celery Sliced
1 cup Red Bell Pepper Sliced
1 cup Green Olives Pitted and drained

For the Brine

1 cup Water
1 cup White Vinegar
2 tablespoons Salt
1 tablespoon Sugar
2 tablespoons Olive Oil Extra virgin for improved flavor
2 cloves Garlic Smashed
2 pieces Bay Leaves
2 pieces Serrano Chiles Adjust based on spice preference
1 tablespoon Dried Oregano Fresh can be substituted
1 teaspoon Celery Seeds
1 teaspoon Fennel Seeds
1 teaspoon Yellow Mustard Seeds

Equipment

mason jars
medium saucepan
cutting board

Method

Preparation Steps

Wash and chop the vegetables and arrange them on a cutting board.
Layer olive oil, garlic, bay leaves, chiles, and oregano in sterilized mason jars.
Fill the jars tightly with the chopped vegetables and olives.
In a saucepan, combine water, vinegar, salt, and sugar; bring to a boil for a few minutes.
Pour the hot brine over the packed vegetables in the jars, leaving half an inch headspace.
Let the jars cool to room temperature, seal, and refrigerate for 36-48 hours.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Use fresh, crisp vegetables for the best flavor and texture. The hot brine is essential for proper pickling.

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