raw pickles, jarred vegetables, pickled carrots, pickled bell pepper, pickled zucchini, white distilled vinegar, mustard seeds, 10-minute project, vegetables conservation

1. Gather the ingredients

  • 1 large or a bunch of small carrots
  • 1 red bell pepper
  • 1 zucchini
  • 2 cups of sugar
  • 2 cups of white distilled vinegar (apple vinegar is also fine)
  • 2 tbsp of mustard grains
  • 2 tbsp of black pepper corns
  • 2 or 3 glass jars

raw pickles, jarred vegetables, pickled carrots, pickled bell pepper, pickled zucchini, white distilled vinegar, mustard seeds, 10-minute project, vegetables conservation

2. Cut the vegetables

Cut the carrots (don’t peel them if they are organic), red bell pepper and zucchini into sticks. They shouldn’t be longer than the height of the jar.

raw pickles, jarred vegetables, pickled carrots, pickled bell pepper, pickled zucchini, white distilled vinegar, mustard seeds, 10-minute project, vegetables conservation

3. Pack them inside the jars

Place the vegetable sticks standing and stuffed inside the jars. You can separate them by type or mingle them.

raw pickles, jarred vegetables, pickled carrots, pickled bell pepper, pickled zucchini, white distilled vinegar, mustard seeds, 10-minute project, vegetables conservation

4. Prep the brine

In a medium saucepan, combine a cup of sugar and a cup of vinegar over medium heat. Stir constantly until the sugar dissolves and the liquid starts getting thicker.

raw pickles, jarred vegetables, pickled carrots, pickled bell pepper, pickled zucchini, white distilled vinegar, mustard seeds, 10-minute project, vegetables conservation

5. Add the spices

Turn the heat off and add the mustard grains and black peppercorns into the pan. Let it sit and cool down for about 10 minutes.

raw pickles, jarred vegetables, pickled carrots, pickled bell pepper, pickled zucchini, white distilled vinegar, mustard seeds, 10-minute project, vegetables conservation

6. Pour in

Pour the brine over the vegetables until nearly the top of the jar. Let it cool completely, seal the jars and shake them gently to disperse spices. Keep refrigerated for weeks.