Pickled Vegetables Pepper Slaw
These quick and easy pickled vegetables are made with a no-heat method and a tangy brine, perfect for adding a crunchy, flavorful kick to any dish.
Servings 8 servings
Calories: 64kcal
Ingredients
Vegetables
- 1 small turnip
- 1 medium beet
- ¼ medium red cabbage
- 2 medium carrots
- ¼ medium red onion
- 2 medium jalapenos optional
- 2 large garlic cloves smashed
Brine
- 1 tablespoon kosher salt
- 3 tablespoon honey
- 1 lemon juiced
- ¼ cup apple cider vinegar 5% acidity
- ¼ cup white vinegar 5% acidity
- ½ cup orange juice no pulp; adds a mild sweetness and brightness.
- 1 dried bay leaf optional
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Vegetables: Peel and thinly slice the turnip, beet, red cabbage, carrots, red onion, and jalapeños using a sharp knife or mandoline. Smash the garlic cloves.
- Layer the Vegetables - Toss all sliced vegetables, jalapeños, and garlic together, then pack them tightly into a large mason jar or divide between smaller jars.
- Make the Brine: In a mixing bowl, combine white vinegar, apple cider vinegar, orange juice, lemon juice, kosher salt, and honey. Stir until salt and honey are fully dissolved.
- Pour the Brine - Carefully pour the brine over the vegetables until fully submerged. Tap the jar gently to release any air bubbles and top off with more brine if needed.
- Seal and Store - Seal the jar(s) and refrigerate for at least 24 hours before eating. For best flavor, let the vegetables pickle for 2–3 days.
Video
Notes
Serving Suggestions
- Massaged Kale Salad – Adds a crunchy, tangy punch. Check out my recipe here.
- Wraps – Try with my Meatball Wrap with Veggies.
- Grilled Meats – Perfect with grilled chicken, steak, or my Quick Beef Kebabs.
- Sandwiches – Great in shawarma wraps or pita sandwiches for extra zing.
Nutrition
Calories: 64kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 910mg | Potassium: 251mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2916IU | Vitamin C: 39mg | Calcium: 33mg | Iron: 1mg
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