Pickled Vegetables – made with garlic, vinegar, salt, fresh dill, celery seed, coriander seed, mustard seed, black and pink peppercorns, cucumbers, carrots, scallions or green beans, cauliflower, and chiles for a tangy, savory crunch.
There’s something so deeply satisfying about pickling your own vegetables. This recipe takes me back to my childhood when my grandmother would line our kitchen counters with glass jars filled with vibrant veggies soaking in brine. She’d let me help pack the jars tight with cucumbers and scallions, always telling me to leave just enough room for the brine to work its magic. Fast forward to today, and I’m preserving that tradition! The moment I read Ted Allen’s recipe, I knew it was time to get slicing and bring those colorful jars to life once again. Whether you’re making these as a nostalgic treat or to add a little extra zing to your next meal, I promise they’re worth it.
Why You’ll Love This Pickled Vegetables Recipe
These pickled vegetables come together so effortlessly, you’ll wonder why you haven’t been doing it all along. They’re:
– **Ridiculously versatile**: You can pickle pretty much any vegetable you have on hand—cauliflower, cucumbers, carrots… the sky’s the limit.
– **Bursting with flavor**: Thanks to the fresh dill, garlic, and aromatic spices, every bite is a perfect mix of tangy and savory.
– **Quick to prep**: You only need about 30 minutes of active time—even less if you’re a pro at slicing!
– **Long-lasting**: Once pickled, these veggies last for up to three months, making them the gift that keeps on giving.
Ingredient Notes
The beauty of this recipe is in its simplicity, but each ingredient plays an important role. Here’s what you need to know:
- Garlic: Adds a punchy, aromatic base to the brine. Don’t skip it—trust me.
- Fresh dill: Brings a signature herbaceous flavor to the mix. Feel free to use more if you’re a dill lover!
- Vinegar: Stick to white vinegar for that clean, tangy taste that won’t overpower the other flavors.
- Spices: Celery seed, coriander seed, mustard seed, and peppercorns make this brine taste like a symphony of spice.
- Vegetables: Kirby cucumbers, carrots, and cauliflower are classics, but you can mix in green beans, peppers, or whatever’s fresh in your fridge.
How To Make This Pickled Vegetables Recipe
Pickling might sound intimidating, but here’s a secret: it’s as easy as boiling water. Follow these steps and you’ll have delicious pickles in no time:
- Step 1: Start by simmering garlic in water for 5 minutes. This softens the garlic and infuses the water with its flavor.
- Step 2: Add vinegar and salt to the same pot, stir until the salt dissolves, and bring it all to a boil. Remove from heat once it’s ready.
- Step 3: Prep two quart-sized jars with fresh dill, then divide the spices and peppercorns equally between them.
- Step 4: Using tongs, distribute the cooked garlic cloves into the jars, then tightly pack each with your vegetables of choice.
- Step 5: Bring the brine back to a boil and pour it over the vegetables to cover them completely. Let the jars cool, then seal them with lids and refrigerate.
- Step 6: Wait! While the pickles are tasty in a few hours, they truly shine after a couple of days.
Storage Options
These pickled vegetables are refrigerator pickles, which means no complicated canning process. Once packed and sealed, they’ll keep in the fridge for up to three months. Just make sure to use clean utensils when digging in to ensure longevity. If you find yourself with extra brine, feel free to use it for another batch of veggies!
Variations and Substitutions
Feel free to make this recipe your own with these variations:
- Spicy pickles: Add extra red chiles or jalapeños for a fiery kick in every bite.
- Sweet pickles: Stir in a tablespoon or two of sugar to the brine if you’re craving a tangy-sweet flavor profile.
- Herb swap: No dill? Substitute with fresh thyme or rosemary for a totally new twist.
- Vinegar variety: Experiment with apple cider vinegar or rice vinegar for a warmer or slightly sweeter pickling base.
What to Serve with This Pickled Vegetables Recipe
Pickled vegetables are the ultimate sidekick to endless dishes:
- Grilled chicken or fish: The tangy flavor cuts through rich proteins beautifully.
- Tacos: Use these to brighten up your favorite tacos with a crunchy, zesty bite.
- Cheese board: A handful of these pickled beauties will add a pop of color and flavor to your charcuterie spread.
FAQ
Q: Can I use regular cucumbers instead of Kirby cucumbers?
A: Absolutely! Just slice them thinly or into spears so they pickle evenly.
Q: Do I need to sterilize the jars before using them?
A: While these are refrigerator pickles, it’s a good idea to wash your jars with hot soapy water to keep everything clean and safe.
Q: How soon can I eat the pickled vegetables?
A: They’ll taste good after a few hours, but they’re best left to develop flavor for 1–2 days.
Pickled Vegetables
Ingredients
- 10 cloves garlic peeled
- 4 cups (950 ml) water
- 2 cups (475 ml) white vinegar
- 6 teaspoons (36 g) kosher salt
- fresh dill several sprigs
- 1 teaspoon (2 g) celery seed
- 1 teaspoon (1.5 g) coriander seed
- 1 teaspoon (2 g) mustard seed
- 1/2 teaspoon (1 g) black peppercorns
- 1/2 teaspoon (1 g) pink peppercorns if you have 'em
- 6 kirby cucumbers quartered lengthwise
- 6 young spring carrots peeled and cut in half lengthwise
- 1 handful large scallion pieces or green beans
- cauliflower a few pieces to tuck wherever they'll fit
- 4 small hot red chiles or 2 jalapenos
Equipment
- Medium saucepan
- 2 1-quart jars
- Tongs
Instructions
- In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
