Pickled Vegetables
Crisp, tangy homemade pickled vegetables are so easy, you'll never look at store bought the same way again. Just pour hot brine over sliced seasonal veggies and let the fridge do the work.
2
quarts
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.
Notes
The types of vegetables you use are totally up to you—try broccoli, radishes or even asparagus. The pickles get more flavorful after a day or two, and stay delicious for months in the fridge.
Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 1450mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3400IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 0.5mg