Pickling is easy and delicious! You'll love how quickly you can customize vegetables into a delicious pickle.
2-6 T sliced raw garlic (use the amount you like)
4 sprigs of fresh dill
1 T whole peppercorns
1 T whole coriander seeds
1 T whole mustard seeds
2-4 t red pepper flakes
4 bay leaves
2 C vinegar
2 C water
1 T kosher salt
Washed and trimmed assorted raw vegetables
Put all ingredients, except the fresh vegetables, in a large pot and heat to boiling. Turn off the stove and let it steep and cool for about 30 minutes.
Put a whole dill sprig in the bottom of plastic or glass containers. Fill each container with any of the following: green beans, carrots, cucumbers, broccoli, cauliflower, jalapeño peppers, bell peppers, onions, whatever else you like.
Cover each vegetable with the cooled pickling liquid. Store in refrigerator.
Some vegetables hold up better than other vegetables when pickled. The firmer a vegetable is when it’s raw the better it will hold up when pickled.
We like things spicy and hot at our house so you might want to go easy on the red pepper flakes and mustard seeds for your personal taste. If you really like things hot you can add a raw sliced jalapeño to each container and your vegetables will be spicy and delicious!!
I use plastic containers for pickling that I bought at Ikea because they fit nicely in my
refrigerator but you can use whatever you like. I also sort the vegetables – all carrots, all green beans, etc. – rather than mixing them up before pickling.
Pro tips:
- Take out a variety of the pickled vegetables and chop roughly to go on sandwiches. - Drain the pickled vegetables and serve as an appetizer. - Eat them right out of the refrigerator.
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