Estate Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Crunchy, tangy pickled vegetables inspired by a forgotten jar of pickling supplies found in an old kitchen cabinet at an estate sale. This french-inspired salads (vegetarian) ready in about 25 minutes pairs medium, sliced cucumbers, thinly sliced red onions, seeded and julienned bell peppers into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 45 calories and feeds 8, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, sliced cucumbers
• 2, thinly sliced red onions
• 2, seeded and julienned bell peppers
• 4 cloves, peeled garlic
• 3 cups apple cider vinegar
• 3 cups water
• 1/3 cup sugar
• 1 tbsp salt
• 1 tbsp dried dill
• 1 tsp mustard seeds

Instructions

1. Step 1: In a large bowl, combine sliced cucumbers, red onions, bell peppers, and garlic. Set aside.
2. Step 2: In a saucepan, combine apple cider vinegar, water, sugar, salt, dill, and mustard seeds. Bring to a boil over high heat, stirring until sugar and salt dissolve.
3. Step 3: Pour hot brine over vegetables in a sterilized jar, ensuring they are fully submerged. Seal and let cool to room temperature, then refrigerate for at least 4 hours before serving. Store up to 2 weeks.