Homemade Pickled Vegetables Recipe

Homemade Pickled Vegetables Recipe

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 large red onion, thinly sliced
• 2 bell peppers (green or your choice of color), thinly sliced
• 4 cloves of garlic, sliced
• 2 cups white vinegar
• 2 cups water
• 1/4 cup granulated sugar
• 2 tablespoons salt
• 1 teaspoon crushed red pepper flakes (optional, for a bit of heat)
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon dill seeds (optional)
• Fresh dill sprigs (optional)

Instructions:

1. Prepare the Vegetables:
   • Wash and thinly slice the cucumbers, red onion, and bell peppers. Place them into a large mixing bowl.
2. Prepare the Pickling Brine:
   • In a medium saucepan, combine the white vinegar, water, sugar, and salt. Add the garlic, crushed red pepper flakes, mustard seeds, black peppercorns, and dill seeds. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Remove from heat and let it cool slightly.
3. Pack the Jars:
   • Sterilize your jars and lids by boiling them in water for a few minutes or running them through the dishwasher.
   • Pack the sliced vegetables tightly into the sterilized jars. If using, place fresh dill sprigs in each jar.
4. Add the Brine:
   • Pour the hot brine over the vegetables in each jar, making sure the vegetables are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
5. Seal the Jars:
   • Wipe the rims of the jars with a clean cloth or paper towel. Place the lids on the jars and screw on the bands until they are fingertip tight.
6. Process the Jars (Optional):
   • If you want to store the pickles for an extended period, process the jars in a boiling water bath for 10 minutes. Otherwise, you can skip this step if you plan to refrigerate and consume them within a few weeks.
7. Cool and Store:
   • Let the jars cool to room temperature. If not processed, refrigerate the pickles. They will be ready to eat in about 24 hours, but the flavor will improve if you let them sit for at least a week.

Enjoy your homemade pickled vegetables!

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