Pickled Sweet And Sour Vegetables(Will Keep Over A Year, Refrigerated.)
Tangy and crunchy pickled vegetables featuring cauliflower, carrots, broccoli, and radish, infused with sweet and sour flavors, perfect as a condiment or snack for extended storage.
Ingredients
Instructions
- Cut vegetables into bite-sized pieces.
- Bring water to a boil.
- Add vegetables to boiling water and immediately turn off the heat.
- Let vegetables stay in water for 2 minutes.
- Drain vegetables and spread them out to dry.
- Once cooled, randomly pack vegetables into a glass jar with chili peppers.
- Mix sugar, salt, and vinegar and pour over the vegetables.
- Seal the jar and store refrigerated for up to a year.
Tips & Substitutions
For a vibrant crunch, ensure all vegetables are fresh and not overcooked. If you prefer a less sweet version, reduce the sugar by half or substitute with honey. Experimenting with different vegetables like bell peppers or green beans can add variety. Always taste the pickling liquid before pouring it over the vegetables to adjust flavors to your liking.
Serving Suggestions
These pickled vegetables make a great side dish or condiment, adding a sweet and sour punch to any meal. They pair beautifully with Chinese Beef, Bean Sprouts And Broccoli or can be served alongside Fried Dumplings. Use them to enhance salads, sandwiches, or rice bowls for an extra layer of flavor.
Storage & Reheating
Store the pickled vegetables in a sealed glass jar in the refrigerator. They can last for over a year if kept refrigerated. For best flavor, allow the vegetables to marinate for at least a week before consuming. There’s no need to reheat; enjoy them straight from the jar as a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Sweet And Sour Vegetables(Will Keep Over A Year, Refrigerated.) contains roughly 154 calories, with 2g protein, 14g carbohydrates, and 1g fat. It is an excellent source of vitamin C (115% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1771mg per serving (77% 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
Can I use other vegetables for pickling?
Absolutely! Feel free to mix in your favorites such as bell peppers, asparagus, or snap peas. Just keep in mind that different vegetables may require slight adjustments in blanching time to achieve the perfect texture.
How long do the pickled vegetables last?
When stored properly in a sealed jar in the refrigerator, these pickled vegetables can last for over a year. The vinegar and sugar act as preservatives, ensuring they maintain quality and flavor for an extended period.
Can I make this recipe sugar-free?
Yes, you can substitute the sugar with a sugar-free sweetener of your choice. Just be sure to adjust the amount to taste, as different sweeteners vary in sweetness. This can be a great way to enjoy a sugar-free version while still relishing the pickled flavors.
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).