Crunchy Garden Pickle Medley
A fast, refrigerator-style pickle celebrating summer's bounty with crisp vegetables in a tangy vinegar-sugar brine.
Ingredients
Vegetables
- 1 cup cucumbers, sliced (preferably thin rounds)
- 1 cup carrots, julienned (matchstick size)
- 1 cup bell peppers, sliced (any color)
- 1 cup cauliflower florets, small pieces
Brine
- 2 cups distilled white vinegar (5% acidity) Standard pickling vinegar
- 1 cup water
- 1 tablespoon sugar For sweetness
- 1 tablespoon salt Adjust if using kosher salt
- 1 teaspoon mustard seeds To flavor the brine
- 1 teaspoon dill seeds
- 1 clove garlic, smashed
Instructions
Preparation
- Wash and trim all vegetables. Slice the cucumbers into thin rounds, julienne the carrots, cut the bell peppers into thin strips, and break cauliflower into small florets. Place everything in a large bowl or directly into clean jars.
Brining
- In a small pot, combine vinegar, water, sugar, salt, mustard seeds, dill seeds, and smashed garlic clove.
- Bring the mixture to a gentle simmer over medium heat. Stir until the sugar and salt dissolve—about 2 to 3 minutes.
Combining and Chilling
- Carefully pour the hot brine over the prepared vegetables, making sure they are fully submerged. If using a large bowl, transfer vegetables and brine into jars, pressing down to ensure liquid covers them.
- Allow jars to cool to room temperature on the counter. Seal and refrigerate.
- Let the pickles rest for at least 24 hours for flavor development. They will continue to intensify over the following days.
Notes
For a fruitier note, substitute some distilled white vinegar with apple cider vinegar. Use clean utensils to avoid contamination when serving.