House Infused Veggie Recipe

Prepare vegetables

Wash all vegetables thoroughly. Peel carrots and cut into uniform 1/4-inch sticks. Trim and quarter cucumbers lengthwise if large. Trim and halve or quarter radishes. Peel pearl onions or thinly slice a small red onion. If using green beans, blanch in boiling salted water for 2 minutes then plunge into ice water and drain.

Pack jars

Select one 1-liter (or two 500 ml) sterilized jar(s) with tight-fitting lids. Pack the prepared vegetables vertically into the jar(s) so they stand neatly and fit snugly but not crushed. Tuck dill sprigs and smashed garlic among the vegetables and distribute peppercorns and mustard seeds evenly.

Make the brine

In a small saucepan combine white wine vinegar, apple cider vinegar, water, granulated sugar, and kosher salt. Add whole peppercorns, mustard seeds, crumbled bay leaf, and red pepper flakes (if using). Bring the mixture to a gentle simmer over medium heat, stirring until sugar and salt dissolve completely, about 3–4 minutes. Do not boil vigorously — a gentle simmer is sufficient to extract flavors.

Pour and cool

Carefully pour the hot brine over the packed vegetables, leaving about 1/2 inch of headspace. Tap the jar gently on the countertop to dislodge air bubbles; add a little extra brine or water if needed to cover the vegetables completely. Wipe rim clean and seal with lid. Let the jar cool at room temperature for 30–45 minutes.

Infuse

Once cooled to room temperature, transfer the sealed jar to the refrigerator. For quick refrigerator-style pickles, refrigerate at least 24 hours before serving; flavor improves after 48 hours. For deeper infusion, allow 5–7 days in the fridge. Shake the jar gently once a day to redistribute spices.

Make infused oil

If using, warm the olive oil lightly in a small saucepan over very low heat (do not let it smoke) with lemon zest and the thyme/rosemary sprig for 4–5 minutes to infuse aroma. Remove from heat and let cool to room temperature. Discard the herb sprig if desired or leave for presentation.

Serve

When ready to serve, remove desired amount of pickled vegetables from the jar and drain well. Drizzle a teaspoon or two of the infusion oil over the vegetables (or serve oil on the side) to add richness and brightness. Serve chilled or at cool room temperature as a snack, accompaniment to charcuterie, or as a garnish for salads and sandwiches.