Delicious Pickled Vegetable Salad
A tangy, colorful pickled vegetable salad with a sweet and sour apple-vinegar flavor, perfect for adding a refreshing crunch to meals or serving as a tasty side dish.
Ingredients
Instructions
- Combine apple juice, cider vinegar, salt, and seeds in a saucepan.
- Bring to a boil and cook for 5 minutes.
- Stir in the grated cabbage, minced canned beets, and minced onion.
- Lower heat and simmer for 10 minutes.
- Pour the mixture into sterile 1/2 pint jars, leaving 3/4 inch at the top.
- Cap with sterile lids and process in boiling water bath for 5 minutes after water returns to boiling.
Tips & Substitutions
For a vibrant flavor, consider adding a pinch of sugar to balance the acidity. You can substitute the apple juice with white grape juice if desired. If you prefer a spicier kick, add a dash of red pepper flakes or a finely chopped jalapeño. This pickled vegetable salad can be customized with additional vegetables like carrots or radishes for extra crunch. Always use sterile jars to ensure proper preservation.
Serving Suggestions
This pickled vegetable salad pairs beautifully with grilled meats or as a tangy side for sandwiches. It also makes a great topping for salads or tacos. For a refreshing twist, mix it into a vegetable vinaigrette for a zesty dressing. Serve alongside barbecued dishes for a delightful contrast to rich flavors.
Storage & Reheating
Store the pickled vegetable salad in a cool, dark place for up to a year if sealed properly. Once opened, keep it in the refrigerator and consume within a month. To enjoy the salad, serve it cold straight from the fridge or let it sit at room temperature for about 30 minutes for the flavors to meld beautifully.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Pickled Vegetable Salad contains roughly 186 calories, with 4g protein, 23g carbohydrates, and 8g fat. It is an excellent source of vitamin C (85% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2646mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long can I store the pickled vegetable salad?
If properly sealed in sterile jars, this pickled vegetable salad can last up to a year in a cool, dark place. Once opened, keep it refrigerated and consume within a month for the best taste and quality.
Can I add other vegetables to this recipe?
Absolutely! This recipe is versatile, and you can incorporate other vegetables like carrots, radishes, or cucumbers for added texture and flavor. Just make sure to keep the total volume similar to maintain the brine balance.
Is this recipe suitable for vegan diets?
Yes, this pickled vegetable salad is suitable for vegan diets as it contains no animal products. It's a great option for those looking for healthy, plant-based sides to complement their meals.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).