Pickled Vegetables
These vegetable snacks are perfect. Quick to prep, long
lasting in the fridge, and delicious.
You really can’t go wrong.
You really can’t go wrong.
Ingredients
4 cloves garlic, peeled
8 cups water
4 cups white vinegar
3 tsp salt
½ c granulated sugar
½ tsp dried dill
1 tsp celery seed
1 tsp coriander seed
2 tsp mustard seed
½ tsp black peppercorns
3 large cucumbers, cut into 4" spears
1 bunch carrots, cut into 4" pieces
½ pound green beans
1 bell pepper, sliced
½ head cauliflower, cut into florets
2 jalapeños, sliced (leave seeds for added spice)
4 1 qt clean mason jars
Directions
1. The pickling liquid is called the brine. Make the brine in a large pot by bringing water and garlic to boil. Reduce heat and cook 5 minutes. Add vinegar, salt and sugar. Increase heat so mixture boils. Stir until salt and sugar dissolve, remove from heat.
2. In small bowl, mix dill, celery seed, coriander seed, mustard seed and peppercorns. Divide mixture between 4 jars.
3. With tongs, remove garlic from brine and place one in each jar. Stuff washed, cut vegetables in jars, shaking and wiggling them around to fit them in.
4. Pour brine into each jar, dividing amount equally. Let cool for an hour or so, then cover and refrigerate the jars. Pickled vegetables will be ready in a few hours, but will be best after 3 days or so. They’ll last about 2 months in the fridge, so munch on!
1. The pickling liquid is called the brine. Make the brine in a large pot by bringing water and garlic to boil. Reduce heat and cook 5 minutes. Add vinegar, salt and sugar. Increase heat so mixture boils. Stir until salt and sugar dissolve, remove from heat.
2. In small bowl, mix dill, celery seed, coriander seed, mustard seed and peppercorns. Divide mixture between 4 jars.
3. With tongs, remove garlic from brine and place one in each jar. Stuff washed, cut vegetables in jars, shaking and wiggling them around to fit them in.
4. Pour brine into each jar, dividing amount equally. Let cool for an hour or so, then cover and refrigerate the jars. Pickled vegetables will be ready in a few hours, but will be best after 3 days or so. They’ll last about 2 months in the fridge, so munch on!
Tips
- Get creative with your vegetables! Experiment with different peppers, spices, or varieties of beans and carrots. Add onion for a little more zip, or use fresh dill for a more pickle-y taste. You really can’t mess this up, promise!
- Your vegetable to liquid ratio might vary based on what you use, and that’s ok! Just make sure most of your veggies in the jar are covered with brine, and give the jars a shake every once in a while to move them around. They’ll be just fine!
