No-Cook Crunchy Pickled Vegetables (Jar Salad)
Ingredients
1 kg cucumbers (sliced)
2 carrots (thinly sliced)
1 onion (thinly sliced)
3–4 garlic cloves (sliced)
1 bunch fresh dill or parsley
1 tsp black peppercorns
1 tsp mustard seeds (optional)
Brine
2 cups vinegar (white or apple cider)
2 cups water
2 tbsp salt
3–4 tbsp sugar
Instructions
Wash and slice all vegetables.
Pack cucumbers, carrots, onion, garlic, herbs, and spices tightly into clean jars.
In a bowl or jug, mix vinegar, water, salt, and sugar until dissolved.
Pour the brine over the vegetables until completely covered.
Close the jars and place them in the refrigerator.
Ready to Eat
After 24 hours they taste great.
After 2–3 days the flavor becomes amazing.
🥗 Tips
Add chili flakes for spice.
Bell peppers or cabbage can also be added.
Keeps in the fridge 2–3 weeks.
