Pickled Vegetables Pepper Slaw
These quick and easy pickled vegetables are made with a no-heat method and a tangy brine, perfect for adding a crunchy, flavorful kick to any dish.
Servings 8 servings
Calories: 64kcal
Ingredients
Vegetables
- 1 small turnip
- 1 medium beet
- ¼ medium red cabbage
- 2 medium carrots
- ¼ medium red onion
- 2 medium jalapenos optional
- 2 large garlic cloves smashed
Brine
- 1 tablespoon kosher salt
- 3 tablespoon honey
- 1 lemon juiced
- ¼ cup apple cider vinegar
- ¼ cup white vinegar
- ½ cup orange juice no pulp
- 1 bay leaf optional
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Vegetables: Peel and thinly slice the turnip, beet, red cabbage, carrots, red onion, and jalapeños. Then, smash the garlic cloves.
- Layer the Vegetables in the Jar: Toss welland place all the sliced vegetables, jalapeños, and garlic into a large jar or several smaller jars.
- Make the Pickling Liquid: In a mixing bowl, combine the white vinegar, orange juice, lemon juice, kosher salt, and honey. Then, stir well until the salt and honey are fully dissolved.
- Pour the Brine: Pour the pickling liquid directly over the vegetables in the jar, making sure all the vegetables are fully submerged.
- Seal and Store: Finally, seal the jar(s) and refrigerate. Allow the pickles to sit in the fridge for at least 24 hours to develop flavor. For best results, let them pickle for 2-3 days before serving.
Video
Nutrition
Calories: 64kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 910mg | Potassium: 251mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2916IU | Vitamin C: 39mg | Calcium: 33mg | Iron: 1mg
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