Pickled Sour Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A tangy and crisp assortment of quick-pickled vegetables infused with bright vinegar, perfect for snacking or garnishing dishes. This mediterranean-inspired snacks ready in about 25 minutes turns carrots, peeled and sliced into sticks, cauliflower florets, green beans, trimmed into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 25 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

• 1 cup carrots, peeled and sliced into sticks
• 1 cup cauliflower florets
• 1 cup green beans, trimmed
• 1 cup white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 2 cloves garlic cloves, smashed
• 1 tsp black peppercorns
• 1/4 tsp dried red chili flakes

Instructions

1. Step 1: Prepare 1 cup each of peeled carrot sticks, cauliflower florets, and trimmed green beans and place them evenly into a large heatproof jar or bowl.
2. Step 2: In a saucepan, combine 1 cup white vinegar, 1 cup water, 2 tbsp granulated sugar, and 1 tbsp kosher salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve.
3. Step 3: Remove the brine from heat and add 2 smashed garlic cloves, 1 tsp black peppercorns, and 1/4 tsp dried red chili flakes. Let steep for 5 minutes.
4. Step 4: Pour the hot brine over the vegetables, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 12 hours before serving to develop the sour flavor.