Sour Mixed Pickles
A tangy and crunchy assortment of pickled vegetables with a balanced mix of salt, sugar, and vinegar, perfect for snacking or as a side dish for picnics and gatherings.
Ingredients
Instructions
- String the beans and cook until the green color has left.
- Cut the corn from the cob and cook for 5 minutes.
- Chop the cabbage.
- Mix all vegetables together.
- Place the mixture into clean quart jars.
- Add 1 tablespoon of salt, 1 teaspoon of sugar, and 1 teaspoon of salt to each jar.
- Cover with boiling water and seal.
Tips & Substitutions
For the best flavor, let the pickles sit for at least a week before consuming. You can substitute other vegetables like carrots or cucumbers if you prefer. Make sure to use fresh, crisp vegetables for the best texture. If you want a spicier kick, consider adding a few slices of jalapeño or some red pepper flakes to the jars. This recipe is a great way to use up seasonal produce.
Serving Suggestions
These sour mixed pickles make a fantastic accompaniment to sandwiches, burgers, or charcuterie boards. They also pair beautifully with Swiss Steak With Red Gravy or can be served alongside a refreshing salad. For a unique twist, chop them up and mix into potato salad or serve as a tangy topping on tacos.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to six months. Once opened, keep the pickles in the refrigerator, where they can last for several weeks. To enjoy them warm, simply heat a portion gently on the stovetop or in the microwave, but be careful not to overheat, as it may alter the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Mixed Pickles contains roughly 646 calories, with 27g protein, 224g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (702% of the Daily Value), vitamin A (210% of the Daily Value), and vitamin C (78% of the Daily Value). Note that it is relatively high in sodium, at 1201mg per serving (52% 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 do these pickles need to sit before they're ready to eat?
It's best to let the pickles sit for at least one week for the flavors to develop fully. However, if you're in a hurry, you can taste them after a few days, but they will be much better after a week.
Can I use different vegetables for this pickle recipe?
Yes, you can certainly substitute other vegetables like radishes, cauliflower, or even zucchini. Just ensure that whatever you use is fresh and has a similar cooking time to maintain the overall texture and flavor profile.
What should I do if my pickles are too salty?
If your pickles end up too salty, you can dilute the brine with some additional water and sugar to balance the flavors. Alternatively, you can rinse the pickles briefly before serving to remove some of the excess salt.
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).