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Pickled Vegetables

Active Time: 20 minutes

Makes about 4 cups

pickled vegetables.jpg


  • 4 carrots, cut into thin sticks
  • 1 sweet bell pepper (cut into ¼” strips).
  • ½ head cauliflower, cut into bite-sized florets
  • 2 cups apple cider vinegar
  • 1 cup water
  • ½ cup coconut palm sugar
  • 1 tablespoon mustard seeds
  • 1 bay leaf
  • 2 tablespoons sea salt
  • ½ teaspoon black pepper


  1. Place carrot sticks, pepper strips, and cauliflower florets in 2 quart-sized mason jars.
  2. In a medium saucepan, over medium high heat, add vinegar, water, sugar, mustard seeds, bay leaf, salt, and black pepper. Bring to a boil and reduce to simmer for 5 minutes.
  3. Pour hot pickling brine over cut vegetables until just submerged. Keep on counter until liquid cools naturally (3-4 hrs).
  4. Cover and refrigerate. You will use these for a snack Day 2, dinner Day 3, and optionally dinner Day 7.