This 80 degree February day just reminded us that #bikiniseason is just around the corner… so we’re trading in the potato chips for these super crispy and delicious #APWU Sweet & Spicy Quick Pickled Veggies. 

APWU Sweet & Spicy Pickled Veggies

Prep Time 40 mins
Cook Time 3 hrs
Total Time 3 hrs 40 mins


  • 1/2 cup Braggs Apple cider vinegar
  • 1 cup water
  • 2 tsp kosher salt
  • 1 tsp mustard salt
  • 1/3 cup raw sugar
  • 1/4 tsp celery salt
  • 1/4 tsp celery seed
  • 1 Red Fresno pepper (or jalapeño)
  • 2-3 tbsp dill
  • 4 cups assorted veggies of choice We used - cauliflower, green beans, carrots, and Brussel Sprouts


Add vinegar, water, sugar, celery seed, celery salt, mustard seed, and salt to a medium sized sauce pan. Heat until sugar is dissolved. Halve your Red Fresno or jalapeño and allow to steep in the hot pickling liquid. For a more mild flavor remove the pepper after 2-3 minutes. Wash veggies; halve or quarter your Brussel Sprouts, peel and halve carrots, remove green bean ends, and chop cauliflower into bite sized pieces.  Tightly pack veggies in a large mason jar and top with dill. Pour warm pickling broth over veggies until completely covered. Refrigerate for 2 hours prior to serving and up to one week.  Enjoy!


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 475kcal Calories from fat 16
% Daily Value
Total Fat 2g 3%
Saturated Fat 0g 0%
Sodium 1927mg 80%
Carbohydrate 108g 36%
Dietary Fiber 15g 60%
Sugars 77g
Protein 14g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g