Crunchy Garden Pickle Medley!
Today, we are thrilled to share a recipe that’s not only bursting with flavor but also incredibly easy to make—our Crunchy Garden Pickle Medley. This tangy and crunchy snack is perfect for those looking for a quick, healthy option to enjoy any time of the day. With a symphony of fresh vegetables pickled to perfection, this recipe is sure to become a staple in your kitchen.
Equipment
- Canning Jars 8oz optional
- Mason Jars 32 oz. (4 Pack) optional
- Canning Jars 16oz optional
Ingredients
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced cucumbers
- 1 red bell pepper sliced into strips
- 1 cup green beans trimmed
- 3 cloves garlic minced
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes optional for heat
Instructions
- In a large bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.
- In a medium saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar are dissolved.
- Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged. Allow to cool to room temperature.
- Once cooled, transfer the vegetables and liquid into jars, ensuring the vegetables are fully submerged. Seal the jars tightly.
- Refrigerate for at least 24 hours before serving. The pickled vegetables will keep in the refrigerator for up to 1 month.
Tried this recipe?Let us know how it was!
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