Description
Bright, crunchy, tangy, and packed with flavor. These colorful pickled vegetables are an easy refrigerator pickle that makes the perfect topping for sandwiches, burgers, salads, tacos, and more.
Ingredients
Scale
- 1 cup cauliflower florets
- 1 large carrot, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ small red onion, thinly sliced
- 2 garlic cloves
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1½ teaspoons salt
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon dried dill
Instructions
- Wash and prepare all the vegetables.
- Pack the cauliflower, carrots, bell peppers, onion, and garlic into a clean glass jar.
- In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and dill.
- Bring the brine to a gentle simmer, stirring until the sugar and salt dissolve.
- Carefully pour the hot brine over the vegetables until completely covered.
- Let the jar cool to room temperature.
- Seal and refrigerate for at least 24 hours for the flavors to develop.
- Enjoy cold and crunchy.
Notes
The vegetables become more flavorful after 2–3 days in the refrigerator.