Pickled Garten Mixed Pickles Recipe

Trim and cut

Wash all vegetables thoroughly. Trim ends from green beans. Cut carrots into 2–3 inch sticks. Halve or quarter radishes depending on size. Halve small cucumbers lengthwise if large, otherwise leave whole. Halve and seed mini peppers. Break cauliflower into bite-sized florets.

Pat vegetables dry with a towel or let air-dry briefly. Removing excess surface moisture helps the brine adhere.

Wash jars, lids and bands in hot soapy water. Rinse. Place jars in a large pot of simmering water (or use dishwasher hot cycle) for 10 minutes to sanitize. Keep jars hot until ready to fill. Place lids in hot (not boiling) water for a few minutes to soften gasket.

Place 2 crushed garlic cloves and one fresh dill sprig into the bottom of each pint jar. Add 1/2 tsp black peppercorns, 2/3 tsp mustard seeds, about 2 coriander seeds, 2 allspice berries and a small piece of bay leaf per jar (divide evenly). If you want heat, add about 1/4 tsp red pepper flakes per jar.

Pack the prepared vegetables into jars upright and snugly but without crushing: arrange a mix of cucumbers, carrots, cauliflower, peppers, beans and radishes so jars are filled leaving about 1/2 inch headspace at top.

In a medium saucepan combine 3 cups water, 2 cups vinegar, 3 tablespoons kosher salt and 2 tablespoons granulated sugar. Add the remaining whole spices (about 1 tsp coriander seeds, 1 tsp dill seeds, 1 tsp mustard seeds and 1 tsp black peppercorns) and the remaining bay leaf torn in half. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Once boiling, reduce heat and simmer for 2 minutes to bloom the spices.

Using a ladle, pour the hot brine over the packed vegetables, maintaining 1/2 inch headspace. Use a non-metallic utensil (like a plastic spatula or bubble remover) to remove air bubbles by sliding it down the inside of the jar; adjust headspace if needed by adding more brine.

Wipe jar rims with a clean, damp cloth, place lids and screw bands fingertip-tight.

If you plan to store jars at room temperature, process pint jars in a boiling water bath: place filled jars in a canning rack in a pot of boiling water with at least 1 inch of water above the jars. Boil for 10 minutes (adjust for altitude: add 1 minute per 1000 ft above 1000 ft). Remove jars and cool undisturbed on a towel for 12–24 hours. Check seals (lids should not flex).

If you prefer quick refrigerator pickles, skip the water-bath: allow jars to cool to room temperature, then refrigerate.

For best flavor, let pickles sit at least 48 hours before using; flavor improves over 1–2 weeks. Refrigerated pickles will keep 1–2 months. Properly processed shelf-stable jars can be stored in a cool, dark place up to 1 year.