Zesty Pickled Garden Mix
Introducing our Zesty Pickled Garden Mix! Crunchy carrots, tangy onions, and crisp cucumbers with dill, seasoning, and a hint of jalapeño for extra kick.
Hey there, pickle lovers! If you’re ready to jazz up your snacking game, you’ve got to try our Zesty Pickled Garden Mix! It’s bursting with crunch from fresh carrots, tang from onions, and crispness from cucumbers—all combined to create a flavor explosion in every bite. Plus, we’ve tossed in some dill, seasonings, and a hint of jalapeño for that extra zing. This garden mix is perfect for snacking on its own or adding a punch of flavor to any meal. Trust me, once you start, you won’t be able to stop!
What Goes Into the Zesty Pickled Garden Mix
Let’s break down the ingredients that make this pickle recipe a winner:
- Carrots: Fresh from the garden, if possible! They add a sweet crunch that’s just unbeatable.
- Cucumbers: I use pickling cucumbers. The key is to pick them small and slice them thicker for that satisfying crunch.
- Onion: Any onion you like works! I usually go with white, yellow, or red, depending on what’s fresh and ready in my garden.
- Jalapeño: Our garden grows jalapeños like crazy! I usually cut most of the placenta out for less heat, but if you love spice, feel free to leave more in!
- White Vinegar: This is crucial. It creates the acidic environment needed to preserve those crunchy veggies and gives pickles their signature tang.
- Pickling Salt: Opt for pickling salt instead of regular salt. It’s free from additives like iodine and anti-caking agents, so it keeps your brine clear and the pickles flavorful.
- White Sugar: A little sugar balances the vinegar’s acidity, adds sweetness, and enhances the overall flavor.
- Cold Water: Since we’re making fridge pickles, cold water helps cool down the vinegar mixture before we pour it over the veggies.
- Fresh Garlic: Just drop a whole clove into the jar for that extra kick.
- Mustard Seeds: These little seeds add a unique flavor that’s hard to resist.
- Celery Seeds: A sprinkle of these brings a nice earthy note.
- Fresh Dill: Nothing beats fresh dill! If you can’t find it, check out a health food store.
- Crushed Red Pepper Flakes: Just a pinch adds a delightful kick.
- Pickle Crisp: This is optional but totally worth it if you want that extra crunch in your cucumbers.
How to Make Zesty Pickled Garden Mix
Ready to get started? Here’s how you whip up this zesty delight:
- Heat it Up: In a saucepan, heat the vinegar, pickling salt, and sugar until everything dissolves. Let it cool and chill—this is the brine magic!
- Prep the Veggies: Slice your cucumbers, onions, and carrots into bite-sized pieces. For the jalapeño, slice it into a few long pieces, removing as much of the placenta as you like—remember, more placenta means hotter pickles.
- Layer Away: In a mason jar, layer the dill, jalapeño, garlic, and spices. You won’t be eating these, but they pack in all the flavor!
- Add the Good Stuff: Next, layer in your sliced veggies so they’re easy to access when you’re ready to munch.
- Pour It On: Carefully pour the chilled vinegar mixture over the veggies until they’re fully covered.
- Seal It Up: Seal the jar and pop it in the fridge for 24 hours to let the flavors meld together.
How to Layer the Vegetables in the Jar
For our Zesty Pickled Garden Mix, you’ll want to layer the carrots, onions, and cucumbers in the jar for easy access. Start by adding the dill, seasoning, and jalapeños at the bottom. You won’t eat those, but they’ll infuse the mix with incredible flavor without getting in the way when you grab the other goodies.
More Pickled Recipes
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Zesty Pickled Garden Mix
Ingredients
- 1 cup White Vinegar
- 3 tbsp Pickling Salt
- 1½ tbsp White Sugar
- 1½ cups Cold Water
- 1 Large Carrot (Peeled and sliced)
- ½ cup Small Pickling Cucumbers (Sliced)
- ½ Small Onion (Chunked)
- 1 jalapeño pepper (Seeded and cut into long strips)
- 1 Clove Garlic
- 1 tsp Mustard Seeds
- ½ tsp Celery Seed
- 4 Sprigs Fresh Dill
- ¼ tsp Crushed Red Pepper Flakes
- ⅛ tsp Granules Pickle Crisp
Instructions
- To a medium saucepan, over medium-high heat, add 1 cup White Vinegar, 3 tbsp Pickling Salt and 1½ tbsp White Sugar. Bring to a boil and stir occasionally until the sugar is dissolved in the vinegar. Remove from heat and add 1½ cups Cold Water. Place the vinegar solution into the fridge until ready to use.
- Gather ingredients and slice the Cucumbers, Onions and Carrots into small chunks. Slice the Jalapeno into three or four long strips. Cut the pieces of dill off the main stalk.
- In the bottom of a pint size mason jar, add the 4 Sprigs Fresh Dill, 1 jalapeño pepper, 1 Clove Garlic, 1 tsp Mustard Seeds, ¼ tsp Crushed Red Pepper Flakes, ½ tsp Celery Seed and ⅛ tsp Granules Pickle Crisp.
- Layer 1 Large Carrot, 1/2 cup Small Pickling Cucumbers, and 1/2 Small Onion, in the mason jar.
- Pour cooled vinegar mixture into the jar. Secure with a clean lid and ring. Label with the date and place into fridge for 24 hours. Consume within 1 month for best results.