Luscious Lemon Zucchini Bread: A Moist & Bright Summer Favorite Recipe
This vibrant pickled vegetable medley combines cauliflower florets, carrots, cucumbers, red bell pepper, and green beans in a tangy, zesty vinegar brine infused with garlic and a perfect blend of spices. It’s a crisp and refreshing condiment that brightens any summer meal, offering a delightful balance of sweet, salty, and spicy flavors. Simple to prepare and perfect for refrigeration, these quick pickles develop their best flavor after a couple of days, making them an ideal homemade pantry staple.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes prep plus at least 24 hours chilling
- Yield: 2 quart-size jars (approximately 8 cups of pickled vegetables) 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 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
Brine
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon red pepper flakes (optional, for heat)
Instructions
- Prepare Jars and Vegetables: Thoroughly clean two quart-size glass jars to ensure they are sterile. Slice all vegetables uniformly to enable even pickling, then tightly pack them into the jars to maximize space and flavor infusion.
- Make the Brine: In a saucepan, combine the white vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes if using. Bring the mixture to a boil and stir until the salt and sugar have fully dissolved to create a flavorful pickling liquid.
- Add Garlic and Pour Brine: Place the minced garlic into the packed jars over the vegetables. Carefully pour the hot brine over the vegetables, ensuring you leave about ½ inch of headspace at the top to allow for expansion.
- Cool and Seal: Allow the jars to cool for approximately 30 minutes at room temperature. Once cooled, seal the jars tightly with lids to prevent contamination and to preserve freshness.
- Refrigerate and Marinate: Store the sealed jars in the refrigerator and chill for at least 24 hours to let the flavors meld. The pickles are best after 48 hours, offering the optimum balance of tangy and spicy notes.
Notes
- Slice vegetables uniformly to ensure even pickling and texture.
- Adjust red pepper flakes to control the heat level according to preference.
- Use sterilized jars to maintain freshness and extend shelf life.
- Refrigerate pickles; they are quick pickles and do not require canning.
- Best consumed within 2-3 weeks for optimal taste and crunch.
Keywords: quick pickles, pickled vegetables, summer recipe, cauliflower pickle, zucchini substitute, tangy snack, refrigerator pickles, easy pickling
