Pickle-Like Vegetable Appetizer with Zucchini, Carrots, and Peppers

Wash and peel the carrots and zucchini. Cut all vegetables into thin julienne strips.

Mince the garlic and chop the basil.

Make the Brine

In a large pot, combine water, vinegar, sugar, and salt.

Bring to a boil, stirring until sugar and salt dissolve. Remove from heat.

Pack the Jars

Sterilize 4–5 glass jars by boiling them in water for 10 minutes.

Layer zucchini, carrots, bell peppers, hot peppers, garlic, and basil into the jars.

Add the Brine

Pour the hot brine over the vegetables, making sure all pieces are fully submerged.

Seal jars tightly with lids.

Cool and Store

Let jars cool to room temperature, then store in the refrigerator.

For a stronger pickled flavor, leave in the fridge for 24–48 hours before serving.

Serving and Storage Tips