Perfect for Winter – These Assorted Pickled Vegetables Will Brighten Up Your Meals with the Perfect Sweet, Tangy, and Spicy Balance! 🥕🌶️🥒

Ingredients (makes about 8–10 jars of 720 ml)

Vegetables:

2 kg small, firm cucumbers

1 kg carrots (thinly sliced into rounds)

3 bell peppers (red, yellow, orange – sliced into strips)

1 kg white onions (sliced into thin wedges)

1 small celery root (optional – grated or thinly julienned)

For the pickling brine:

1 liter white vinegar (9%)

2 liters water

200 g sugar

100 g coarse salt (non-iodized)

1 tsp mustard seeds

1 tsp black peppercorns

5 bay leaves

10 allspice berries (optional)

1 tsp turmeric (optional – for color and aroma)

Preparation Steps

1. Prepare the vegetables:
Wash all vegetables thoroughly.
Slice cucumbers and carrots into rounds, peppers into strips, onions into wedges, and celery (if using) into thin strips or grate it.

2. Make the brine:
In a large pot, combine water, vinegar, sugar, salt, and all spices. Bring to a boil and let it simmer for 3–4 minutes. Remove from heat.

3. Fill the jars:
In sterilized jars, layer the vegetables: start with cucumbers, then add carrots, onions, peppers, and so on. Press them in firmly, but don’t crush them.

4. Pour the brine:
Carefully pour the hot brine into the jars until filled to the rim. Seal immediately with sterilized lids.

5. Sterilize (optional but recommended):
Place the filled jars in a large pot of hot water. Once it begins to boil, let the jars simmer for 10–15 minutes. Remove and wrap in towels to cool slowly.

6. Storage:
Store jars in a cool, dark place. Ready to enjoy in 2–3 weeks.

Tips & Variations:

You can also add cauliflower florets or green beans for extra color and variety.

These colorful, crunchy pickles will add flavor and cheer to your winter meals! 🌈🥒