House Pickles Recipe

Wash and trim

Wash all vegetables thoroughly. Trim cucumber ends and slice lengthwise into spears about 3/4 inch wide. Peel carrots and cut into matchsticks or 2–3 inch batons. Trim green bean ends. Cut cauliflower into small bite-sized florets. Peel pearl onions and leave whole.

If you prefer crisper pickles, place the prepared vegetables in a bowl of ice water and chill for 30 minutes, then drain and pat dry.

In a medium saucepan combine 2 cups water, 1 cup distilled white vinegar, 1/2 cup apple cider vinegar, 2 tablespoons granulated sugar and 2 tablespoons kosher salt. Stir to dissolve the sugar and salt over medium heat.

Add 2 teaspoons pickling spice mix, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 1/2 teaspoon black peppercorns, 1/4 teaspoon red pepper flakes, 3 crushed garlic cloves, 3 sprigs fresh dill, 1 bay leaf and 4 whole allspice to the saucepan.

Bring the mixture to a simmer, then reduce heat and simmer gently for 3–4 minutes to bloom the spices. Turn off heat and let the brine cool for 5 minutes (brief cooling prevents wilting the vegetables when packed).

Prepare two 16- to 24‑ounce clean, sterilized jars (or one larger jar). Place a dill sprig and a couple crushed garlic cloves in the bottom of each jar, then distribute pickling spices (from the brine) evenly if desired.

Pack the vegetables tightly into the jars upright or layered: cucumber spears, carrots, pearl onions, cauliflower florets and green beans, leaving about 1/2 inch headspace at the top.

While the brine is still warm, skim any foam from the surface and carefully pour the brine over the packed vegetables, covering them completely and maintaining about 1/4–1/2 inch headspace.

Tap the jars gently on the counter to release trapped air bubbles and add more brine if necessary. Wipe rims clean, apply lids and screw bands fingertip-tight.

Let jars cool to room temperature, then refrigerate. For best flavor eat after 48 hours; vegetables will be nicely pickled by 3 days. Keeps refrigerated up to 4–6 weeks. Note: this recipe is a refrigerator pickle (not a processed, shelf-stable canned product).

If you prefer a slightly more preserved texture, after pouring brine and sealing, place jars in a pot of simmering water (water level should reach halfway up the jars) and heat for 10 minutes (hot-pack). Remove jars, cool, then refrigerate. This is still not shelf-stable; refrigerate and consume within 6–8 weeks.