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Pickled Vegetables July — Classic

Pickled Vegetables July — Classic Recipe to Savor Forever

A classic recipe for pickled vegetables that enhances flavor and preserves freshness.

  • Total Time: 40 minutes
  • Yield: 4 pint jars 1x

Ingredients

Scale
  • 2 cups of carrots, sliced
  • 2 cups of cucumbers, sliced
  • 1 cup of bell peppers, sliced
  • 1 cup of red onion, sliced
  • 2 cups of distilled white vinegar
  • 1 cup of water
  • 1/4 cup of sugar
  • 2 tablespoons of salt
  • 1 tablespoon of mustard seeds
  • 1 teaspoon of black peppercorns

Instructions

  1. Prepare the vegetables by slicing them into desired shapes.
  2. In a saucepan, combine vinegar, water, sugar, and salt.
  3. Bring the mixture to a boil, stirring until sugar and salt dissolve.
  4. Add mustard seeds and black peppercorns to the mixture.
  5. Pack the sliced vegetables into sterilized jars.
  6. Pour the hot vinegar mixture over the vegetables, ensuring they are fully submerged.
  7. Seal the jars and let them cool to room temperature.
  8. Refrigerate the jars for at least 24 hours before serving.

Notes

  • Use fresh, crisp vegetables for the best texture.
  • Feel free to customize with additional spices.
  • Store in the refrigerator for up to 2 months.
  • Author: Janet D. Evans
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Condiment
  • Method: Pickling
  • Cuisine: Global
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 jar
  • Calories: 50
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: Pickled Vegetables, Pickling, Classic Recipe