Pickled Crunchy Vegetable Salad

This refreshing, crisp salad keeps for weeks in the refrigerator and makes a fantastic, low-carb side dish or topping.

Ingredients

The Vegetables

• Green Cabbage: 1 small head (about 1.5–2 lbs), thinly shredded

• Cucumbers: 2–3 medium (English or Persian), thinly sliced into rounds

• Carrots: 2 medium, peeled and sliced into thin rounds or julienned

• Red Onion: 1 medium, thinly sliced

• Bell Pepper: 1 (red or yellow), thinly sliced (optional)

The Brine & Marinade

• Water: 1 cup

• White Vinegar or Apple Cider Vinegar: 1 cup

• Olive Oil or Vegetable Oil: 3–4 tbsp

• Salt: 1.5–2 tbsp (kosher or sea salt)

• Sweetener: 1–2 tbsp (to taste; use erythritol/monk fruit for zero-carb, or sugar)

• Black Peppercorns: 1 tsp whole peppercorns (optional)

• Garlic: 2–3 cloves, thinly sliced (optional)

Instructions

1. Prep the Vegetables

1. Wash all produce thoroughly.

2. Shred the cabbage thinly using a sharp knife or mandoline.

3. Slice the cucumbers, carrots, red onion, and bell pepper into uniform, thin slices.

4. Toss all prepared vegetables together in a large mixing bowl until evenly mixed.

2. Make the Marinade

1. In a small saucepan, combine the water, vinegar, oil, salt, sweetener, garlic, and peppercorns.

2. Bring the liquid to a gentle simmer over medium heat just until the salt and sweetener are fully dissolved (1–2 minutes).

3. Remove from heat and allow it to cool slightly so it is warm, not boiling.

3. Pack the Jars

1. Pack the mixed vegetables tightly into clean, dry glass jars (as shown in image_0f529a.jpg), pressing down gently.

2. Pour the warm marinade over the packed vegetables, ensuring they are completely submerged in liquid. Leave about $\frac{1}{2}$ inch of space at the top of each jar.

4. Chill & Serve

1. Seal the jars tightly with lids.

2. Allow the jars to cool to room temperature, then place them in the refrigerator.

3. Let them marinate for at least 2 to 4 hours (ideally overnight) before serving for the flavors to fully penetrate and develop.

Storage Tip: Kept sealed in the refrigerator, these pickled vegetables will remain fresh and delightfully crunchy for up to 3–4 weeks.