Description
Simple recipe for crisp vegetable sticks preserved in a flavorful garlic and herb brine.
Ingredients
Scale
- 2 cups carrot sticks
- 2 cups celery sticks
- 1 cup cucumber sticks
- 1 cup cauliflower florets
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons pickling salt
- 1 tablespoon granulated sugar
- 4 cloves garlic, sliced
- 1 teaspoon dried dill weed
- 1/2 teaspoon black peppercorns
Instructions
- Wash and cut all vegetables into uniform stick shapes.
- In a medium saucepan, combine the vinegar, water, pickling salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar dissolve. Remove from heat.
- Divide the garlic slices, dill weed, and peppercorns evenly among four clean pint-sized jars.
- Pack the vegetable sticks tightly into the jars, leaving about 1/2 inch headspace.
- Carefully pour the hot brine over the vegetables in each jar, ensuring the vegetables are fully submerged. Leave 1/4 inch headspace at the top.
- Wipe the rims clean and seal the jars with lids.
- Let the jars cool to room temperature, then refrigerate for at least 24 hours before eating.
Notes
- For extra flavor, add a small sprig of fresh rosemary to each jar.
- If you prefer a spicier pickle, add 1/4 teaspoon of red pepper flakes to the brine.
- The vegetables will stay crisp in the refrigerator for several weeks.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 jar
- Calories: 45
- Sugar: 3
- Sodium: 350
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Keywords: pickled vegetables, veggie sticks, garlic, herbs, refrigerator pickles, carrots, celery, cucumber