For each recipe of the brine, choose one vegetable in the amount below:

  • *12 ounces cauliflower (about 1/2 medium head), cut into 1-inch florets
  • 1 pound baby carrots (~2 bunches), green stems trimmed to 1⁄2”, peeled, halved lengthwise 1 pound medium Kirby cucumbers (about 4), quartered lengthwise
  • 1 pound medium zucchini (about 4), quartered lengthwise, then halved crosswise
  • 12 ounces green beans, stem ends trimmed
  • 12 ounces okra

For the brine:

  • 1 tablespoon brown mustard seeds
  • 1 tablespoon whole black peppercorns
  • 1 1/4 cups cider vinegar
  • 3/4 cup water
  • 1/4 cup Splenda
  • 1 tablespoons kosher salt
  • 1 bay leaf


Pack your vegetable of choice tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top. Set aside.
Make the brine: Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes. Add the remaining ingredients and stir until the Splenda and salt have dissolved. Bring to a boil.
Immediately pour the brine into the jar, making sure to cover the vegetables completely. Allow the mixture to cool to room temperature, about 1 hour. Seal the jar with a tight fitting lid and shake or rotate it to evenly distribute the brine and spices. Store in the refrigerator for at least 1 day and preferably 1 week before using. The pickles can be kept in the refrigerator for up to 1 month.

Makes 8 servings Serving Size: ~1/3c

Nutrition (for pickled cauliflower) Calories 25

Fat 0.5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 734mg
Potassium 186mg
Carbohydrate 7g
Fiber 1.5g
Sugar 3.8g
Protein 1.3g

*Analyzed with assumption that majority of brine will not be consumed, leading to significantly lower sodium content than calculated.
Adapted from: