Healthy Snack Hack 🥒 Easy Pickled Veggies Recipe Inspired by Roots & Refuge Farm

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and complexity.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots provide a similar aromatic quality.

cucumbers

🥗Healthier: zucchini

💰Cheaper: pickled gherkins

Zucchini can be a lower-calorie alternative.

Prepare vegetables by washing and cutting them into desired shapes, including yellow and red bell peppers, cucumber, radishes, and white onion.

Combine vinegar and salt in a saucepan and bring to a boil with mustard seeds and fresh dill added.

While the vinegar mixture is boiling, pack the prepared vegetables into sterilized jars tightly, adding whole cloves of garlic as well.

Pour the hot vinegar mixture over the vegetables in the jars, ensuring they are fully submerged.

Allow the jars to cool to room temperature before refrigerating them.

Let the pickles sit in the refrigerator for at least 8 hours before consuming, though the creator waited 7 days for best flavor.

The pickled veggies will keep for 2 to 4 weeks in the fridge.

Taste the pickled vegetables and note that they are crunchy and not overly vinegary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary