Vinegar-Brined Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Crunchy and tangy pickled vegetables soaked in a sharp vinegar brine, perfect as a sour, refreshing condiment or snack. This recipe, ready in about 20 minutes, turns carrot, cucumber, cauliflower florets 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 15 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 large, peeled and sliced into thin sticks carrot
• 1 medium, sliced into thin rounds cucumber
• 1 cup, small pieces cauliflower florets
• 1 cup white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp salt
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 1/2 tsp dried chili flakes
• 2, sliced garlic cloves

Instructions

1. Step 1: In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tbsp granulated sugar, 1 tbsp salt, 1 tsp mustard seeds, 1 tsp black peppercorns, 1/2 tsp dried chili flakes, and 2 sliced garlic cloves. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve.
2. Step 2: Pack 1 large peeled carrot cut into sticks, 1 medium sliced cucumber, and 1 cup cauliflower florets into a sterilized glass jar.
3. Step 3: Carefully pour the hot vinegar brine over the vegetables, ensuring they are fully submerged. Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours for flavors to develop.
4. Step 4: The pickled vegetables keep well for up to 2 weeks and can be enjoyed as a sour tangy snack or accompaniment to meals.