Brighten up your meals with this delightful mix of pickled vegetables featuring yellow squash, onions, carrots, cauliflower, and green beans. This recipe offers a colorful and flavorful medley of veggies, each infused with a tangy, slightly sweet brine made from apple cider vinegar and water. Enhanced with optional spices like mustard seeds, black peppercorns, and red pepper flakes, as well as aromatic garlic, these pickled vegetables provide a crunchy, zesty bite that’s perfect for adding a burst of flavor to sandwiches, salads, or as a tangy snack on their own. Simple to prepare and packed with taste, these mixed pickled vegetables are sure to become a favorite staple in your kitchen.
Ingredients:
1 medium yellow squash, sliced
1 medium onion, thinly sliced
2 medium carrots, peeled and sliced into thin rounds
1 cup cauliflower florets
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup apple cider vinegar
1 cup water
1 tablespoon sugar
1 tablespoon salt
1 teaspoon mustard seeds (optional)
1 teaspoon black peppercorns (optional)
1 teaspoon red pepper flakes (optional)
2 cloves garlic, peeled and smashed
Instructions:
1. Prepare the Vegetables:
a. Wash and slice the yellow squash, onion, carrots, and cauliflower. Trim and cut the green beans into 1-inch pieces.
b. Place all the prepared vegetables in a large mixing bowl and toss to combine.
2. Make the Pickling Brine:
a. In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, mustard seeds, black peppercorns, red pepper flakes, and smashed garlic cloves.
b. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
c. Once boiling, remove from heat and let the brine cool for about 5 minutes.
3. Pack the Vegetables:
a. While the brine is cooling, pack the mixed vegetables into sterilized glass jars. You can layer them for a colorful presentation.
b. Leave about 1/2 inch of space at the top of the jars.
4. Pour the Brine:
a. Carefully pour the hot pickling brine over the packed vegetables in the jars, ensuring they are fully submerged.
b. If necessary, use a clean utensil to press the vegetables down gently to release any air bubbles.
5. Seal and Cool:
a. Wipe the rims of the jars with a clean cloth to remove any residue, then seal with lids.
b. Allow the jars to cool to room temperature, then refrigerate.
6. Marinate:
a. Let the pickled vegetables marinate in the refrigerator for at least 24 hours for the best flavor, although they can be enjoyed after a few hours.
7. Serve:
a. Serve the pickled vegetables as a tangy side dish or topping for sandwiches, salads, or charcuterie boards.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4-6
Conservation: Store in the refrigerator for up to 2-3 weeks.
These mixed pickled vegetables add a delightful crunch and tangy flavor to any meal!
