Pickled Vegetables Recipe
Assorted seasonal vegetables pickled for a tangy flavor.
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Ingredients
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Pickling Brine
Method
Pickling Process
- 1
Prepare the Vegetables
Wash and cut the assorted seasonal vegetables into desired shapes (e.g., slices, sticks, or florets).
- 2
Make the Pickling Brine
In a saucepan, combine water, white vinegar, salt, sugar, garlic cloves, whole peppercorns, and mustard seeds. Bring to a boil, stirring until salt and sugar dissolve.
- 3
Pack the Vegetables
Place the prepared vegetables into sterilized jars, packing them tightly. Add dill sprigs and any additional spices if desired.
- 4
Pour the Brine
Once the brine has boiled, carefully pour it over the packed vegetables in the jars, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top.
- 5
- 6
Refrigerate and Wait
Once cooled, refrigerate the jars. Allow the vegetables to pickle for at least 24 hours before consuming for the best flavor.
