Rather than tossing out leftover raw vegetables, toss them in some brine to pickle them! This pickle recipe comes together in minutes with ingredients you probably already have in your pantry, and it works with a variety of vegetables. Pickling helps the vegetables keep longer—and they add great crunch and flavor to sandwiches, salads, dips, and cheese platters!

Quick Info

⏱️ Under 30 minutes • 🍽️ 1 servings • ⭐ 93%

Nutrition

181 cal • 1g protein • 32g carbs • 1g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Vegetarian] • [5 Ingredients or Less] • [Easy]

Ingredients

• 4 cups odds and ends from vegetables such as red onions, cabbage, carrots, cucumbers, radishes, beets, jalapeño peppers, cauliflower, and string beans
• 1 cup apple cider vinegar
• 2 tablespoons kosher salt
• 2 teaspoons black peppercorns
• 1 teaspoon red pepper flakes, optional
• 3 bay leaves
• 2 teaspoons yellow mustard seeds
• 3 tablespoons sugar
• 3 large cloves garlic, smashed
• 2 cups ice
• 1 1-quart jar with a tight-fitting lid

Instructions Preview

1. Prepare your jar(s). Wash with hot, soapy …
2. Cut the vegetable scraps into bite-size pi…
3. In a large pot, combine the vinegar, salt,…

…and 4 more steps

---

Recipe by: Katie Aubin, Karlee Rotoly • From: Tasty