Crunchy, tangy, and unapologetically bold—this mixed pickles recipe brings global flavor straight to your fridge door. With just a handful of pantry staples and a little slicing, you’ll unlock the kind of zingy, fermented magic usually reserved for bustling food markets in Delhi or Berlin.
The real win? It tastes as good as our other condiments—Homemade Salsa and Burger Sauce—but delivers a sharper punch and a satisfying snap that’ll wake up anything from grain bowls to grilled cheese. The blend of spices and vinegar creates a balance that’s both fiery and addictive.
Think of it as your passport to flavor—infused with cross-cultural techniques like quick brining and small-batch preservation. Once you’ve tried it on one dish, you’ll want to add it to everything.
Flavor Bomb Alert?
- I first made this during a pantry clean-out, and now I keep a jar on hand at all times—it rescues bland meals like nobody’s business.
- These pickles turned my everyday sandwiches into deli-level masterpieces—my friends actually started asking for jars.
- I started tossing them into rice bowls, then salads, then even scrambled eggs—there’s something about that tang and crunch that lifts everything.
- Making my own let me control the salt and sugar—over time, I noticed I craved less junk food and leaned into cleaner eating.
Mixed Pickles Recipe
Equipment
- Small pot
- stirring spoon
- Measuring cups
- Measuring spoons
- Glass jar or ceramic dish
Ingredients
- 4 tbsp sugar
- 6 tbsp kosher salt
- 2 cups unseasoned rice vinegar
- 2 cups mixed sliced or chopped vegetables more or less, to fill ⅔ of glass jar or other nonreactive container
Instructions
- Begin by heating vinegar in a small pot over medium-high heat.
- Add salt and sugar, stirring until the mixture reaches a simmer.
- Meanwhile, chop your selected vegetables and place them in a clean glass jar or another nonreactive container like ceramic.
- Once the brine is ready, carefully pour it over the vegetables, ensuring not to overfill the jar or burn yourself.
- Seal the jar tightly—the container will be hot—and transfer it to the refrigerator to cool.
Notes
- Choose firm vegetables to maintain a satisfying crunch after pickling.
- Slice vegetables evenly to ensure they pickle at the same rate.
- For extra flavor, consider adding spices like mustard seeds, coriander seeds, or bay leaves to the vinegar.
- Use gloves if you’re including hot peppers to avoid skin irritation.
| Nutrition | Value |
| Calories | 39kcal |
| Carbohydrates | 7g |
| Fibre | 0.5g |
| Fat | 0.05g |
| Protein | 0.2g |
Tips To Ease Your Job!
- Prep All Ingredients First: Chop all your veggies and measure out vinegar, salt, and sugar before turning on the stove. This helps the process flow smoothly without any scrambling.
- Use a Funnel for Safe Pouring: A heat-resistant funnel ensures you pour hot brine neatly into the jar without spills or burns, especially helpful when working with narrow-mouthed containers.
- Blanch Hard Veggies (Optional): If using very dense vegetables like cauliflower or carrots, blanching them briefly in boiling water softens them just enough to better absorb the brine.
- Customize Your Flavor Base: Add aromatics like garlic, peppercorns, or fresh herbs (like dill or thyme) to infuse your pickles with extra layers of flavor without complicating the process.
