This Customizable Vegetable Pickle Recipe is perfect for those who love tangy, crunchy, and flavorful pickles with the flexibility to use your favorite vegetables. Whether you’re preserving summer’s bounty or looking to add a pop of flavor to sandwiches, salads, or snack plates, this recipe allows you to create pickles to your liking. The pickling brine is quick to prepare and infuses the vegetables with a perfect balance of sweet, sour, and spicy notes. With endless vegetable combinations, this is a recipe you can personalize to suit your tastes and the season.
Ingredients:
For the Pickling Brine:
- 2 cups water
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon turmeric powder (optional)
- 2-3 cloves garlic (optional, peeled and smashed)
- 1-2 dried red chili peppers (optional)
For the Vegetables (customizable):
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 cup cucumber, sliced
- 1 cup bell peppers, sliced
- 1 cup radishes, sliced
- Any other vegetables you like (e.g., green beans, onions, zucchini)
Instructions:
- Prepare the vegetables: Wash and chop all your chosen vegetables into bite-sized pieces. Keep them uniform in size so they pickle evenly.
- Make the pickling brine: In a medium saucepan, combine water, vinegar, sugar, salt, mustard seeds, coriander seeds, black peppercorns, and turmeric powder (if using). Add garlic and dried chili peppers for extra flavor, if desired. Heat the mixture until it reaches a rolling boil, stirring continuously to ensure the sugar and salt fully dissolve. Once it boils, remove it from the heat and let it cool slightly.
- Pack the vegetables: Pack your prepared vegetables tightly into clean, sterilized glass jars. Leave some space at the top of the jar (about ½ inch).
- Pour the brine: Pour the hot pickling brine over the vegetables in the jars, making sure the vegetables are fully submerged. Tap the jars gently to release any air bubbles.
- Seal and refrigerate: Close the jars tightly with their lids and allow them to cool down to room temperature before placing them in the refrigerator. Once cooled, refrigerate the pickles for at least 24 hours before eating to allow the flavors to develop. For best results, allow the pickles to sit for 2-3 days.
- Enjoy: These pickles can be enjoyed straight from the jar or served alongside your favorite dishes.
Conclusion:
This Customizable Vegetable Pickle Recipe is as versatile as it is delicious, allowing you to pickle a wide variety of vegetables to suit your tastes. The balance of vinegar, spices, and sweetness in the brine enhances the natural flavors of the veggies, making them an irresistible addition to any meal. Experiment with different combinations of vegetables, and you’ll have a fresh batch of flavorful pickles ready to enjoy whenever you want!
Customizable Vegetable Pickle Recipe
Ingredients
For the Pickling Brine:
- 2 cups water
- 1 cup white vinegar or apple cider vinegar
- 1 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon turmeric powder optional
- 2-3 cloves garlic optional, peeled and smashed
- 1-2 dried red chili peppers optional
For the Vegetables customizable:
- 1 cup cauliflower florets
- 1 cup carrots sliced
- 1 cup cucumber sliced
- 1 cup bell peppers sliced
- 1 cup radishes sliced
- Any other vegetables you like e.g., green beans, onions, zucchini
Instructions
- Prepare the vegetables: Wash and chop all your chosen vegetables into bite-sized pieces. Keep them uniform in size so they pickle evenly.
- Make the pickling brine: In a medium saucepan, combine water, vinegar, sugar, salt, mustard seeds, coriander seeds, black peppercorns, and turmeric powder (if using). Add garlic and dried chili peppers for extra flavor, if desired. Heat the mixture until it reaches a rolling boil, stirring continuously to ensure the sugar and salt fully dissolve. Once it boils, remove it from the heat and let it cool slightly.
- Pack the vegetables: Pack your prepared vegetables tightly into clean, sterilized glass jars. Leave some space at the top of the jar (about ½ inch).
- Pour the brine: Pour the hot pickling brine over the vegetables in the jars, making sure the vegetables are fully submerged. Tap the jars gently to release any air bubbles.
- Seal and refrigerate: Close the jars tightly with their lids and allow them to cool down to room temperature before placing them in the refrigerator. Once cooled, refrigerate the pickles for at least 24 hours before eating to allow the flavors to develop. For best results, allow the pickles to sit for 2-3 days.
- Enjoy: These pickles can be enjoyed straight from the jar or served alongside your favorite dishes.