Make your meals pop with this easy pickled carrots, cauliflower, and cucumber recipe, perfect for adding a tangy crunch to sandwiches, salads, and snacks.
Optional: 1 teaspoon mustard seeds1 teaspoon peppercorns, a few sprigs of dill
Instructions
In a large pot, combine vinegar, water, sugar, salt, and any optional spices. Bring to a boil, then remove from heat.
Arrange the carrots, cauliflower, and cucumbers in clean, sterilized jars.
Pour the hot vinegar mixture over the vegetables, ensuring they are completely submerged. Leave about a half-inch of space at the top of each jar.
Seal the jars tightly and let them cool to room temperature.
Refrigerate for at least one week before enjoying to let the flavors develop.
Notes
Cut vegetables into uniform sizes for even pickling.
• Use a clean, airtight container to prevent contamination and ensure the pickles last longer.
• Adjust the sugar and salt in the brine to suit your taste preferences.
• Add spices like mustard seeds, peppercorns, or dill to the brine for extra flavor.
• Allow the pickles to sit in the refrigerator for at least a week for the best flavor development.